Local Box Meal Plan: October 10-14

In celebration of World Vegetarian Awareness Month, this week’s meal plan is meat-free!

Going vegetarian or vegan can seem like a drastic life change, but as many Greenling customers can attest, it can be an easy way to include more fruits and vegetables in your diet and cut down on food costs. For the latter reason, I have been trying to include at least three meatless meals in our weekly menu plans, and I have seen a slight decrease in my overall grocery budget. This is definitely a work in progress, and I’d love any feedback or ideas that you have for going meatless or sticking to a grocery budget.

Here’s what’s coming in this week’s Local Box.

  • Asian Pears- Lightsey Farm
  • Apples – Top of Texas
  • Banana or Bell Peppers – Lund, Gundermann & Engel
  • Live Rosemary Plant – My Father’s Farm
  • Garlic Chives- My Father’s Farm
  • Sweet Yellow Onions – Engel Farm
  • Zucchini – Gundermann Acres OR My Father’s Farm
  • Fuyu Persimmons – Lightsey Farm
  • Lettuce – Bella Verdi
  • Sweet Potatoes – Gundermann Acres

Here’s are the meat-free meals I’m preparing with the bounty:

Meal one: Fuyu persimmons taste great while they are firm, or as they ripen and get soft. You can eat them alone, but the ones coming this week look pretty small to work as a side dish on their own. I’m planning to use them along with the lettuce in this  Salad of fall greens with persimmons and hazelnuts. I’ll sautee some zucchini in olive oil and sprinkle a few minced garlic chives over the top for a side dish.

Meal two: Squash, onion and bell pepper fajitas, Margarita’s tortillas, vegetarian refried beans on the side.

Meal three: Sweet potato burritos. This is a new recipe for me, but it looks like a wonderful way to use the pound of sweet potatoes we’re getting from Gundermann this week, along with an onion and the leftover tortillas from meal two. I will snip a few tablespoons of garlic chives into the burrito filling, too, for added flavor. For dessert, apple slices dipped in easy caramel sauce.

Meal four: This pear butternut squash soup looks wonderfully comforting, and it uses coconut milk, one of my favorite dairy substitutes for savory/sweet flavor profiles. A sweet yellow onion will make a fine replacement for the leek in that recipe, and if I have extra mashed sweet potato on hand from the burritos, I’ll sub that for the butternut squash in the recipe. We’ll round out the meal with a few slices of toast, some more sauteed zucchini with garlic chives, plus apple slices and caramel sauce if there’s any left from meal three.


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