Menu Plan Monday: Red fruits and vegetables

csa-may-29

It seems as though this week’s box is full of red things – potatoes, strawberries, radishes, red purple scallions. Along with more summer squash. Since I had some squash and zucchini left over from last week, I plan to make soup for dinner tonight (served with grilled cheese sandwiches). 

In our box this week from Two Small Farms, we found Thyme, Spinach, Carrots, Strawberries, New Potatoes, Mustard Greens (I traded mine for double Carrots), Purple Scallions, Summer Squash and Radishes. My menu plan for this week is:

Monday: Summer Squash Bisque (from Great Vegetarian Cooking Under Pressure, by Lorna Sass) with grilled cheese sandwiches, fruit salad

Tuesday: Barley-Carrot Kugel with honey glaze (from Whole Grains Every day Every way, by Lorna Sass)

Wednesday: Tacos with lettuce and tomatoes, Carrots

Thursday: Salmon, Braised Spinach, brown rice

Friday: TGIF Mini-Block Party (last week, I made guacamole with the bacon avocados from the box)

I used the Potatoes this weekend – as new potatoes, they are so fresh, they don’t need to be cooked too long. I wrapped my batch in a thick piece of foil, and steamed them on the grill while cooking the rest of dinner. A little olive oil and nice salt from France, and we enjoyed these small, fresh tubers. Butter would have also been nice.

The Radishes I served as an appetizer, and the Purple Scallions and Thyme I will use here and there this week.

What is your menu plan for this week? Any good ideas? If you are looking for inspiration, check out the other Menu Plan Monday suggestions at Org Junkie.