In this week’s bag:
- green acorn squash
- yellow, green and dragon tongue string beans
- red bell pepper and red sweet aruba cubanelle mux
- tuscan kale
- bartlett pears
- chardonnay grapes
- gala apples
What a great week of produce! As soon as I got the bag, I messaged the beau and proclaimed my excitement for dinner! At the time I didn’t know what we were having, I was just excited by the options. The result: a creamy acorn squash alfredo sauce!
Leave it to Pinterest, I found this recipe and tweaked it a tiny bit because we didn’t have everything on hand at the apartment. Going into meal prep, I knew we only had half a box of pasta and would have more than enough “alfredo” sauce. So, I sauteed some other veggies up too to add to the pasta and make it a little more filling. We had some leftover mushrooms from earlier in the week and then used half of the kale and a pepper. It turned out great! The beau and I each had two servings and didn’t have any leftovers.
My plan for the rest of the produce: eat it all up as soon as possible because I won’t be home for the next three days to enjoy it! The apples will be coming along with me on my trip as fuel and the pears will continue to be perfect snacks. I’d love to make a bean casserole next week; the beans always hold up good for a couple of days in the fridge. Now those grapes are sweet but have multiple seeds… so they will most likely be enjoyed in a shake. Tonight to prepare for my trip, I’m going to make a big hearty serving of my favorite coconut kale with brown rice. This is my version of carb- loading.
I’m looking forward to many more weeks of squash and root veggies. Do you have any favorites this season?