What I Eat in a Day: CSA Food Prep Day

Written by on in Blog, Recipes

Today is a what I eat in a day…or really a week! Plus what I got in week 8 of my CSA. I pick up my CSA produce on Saturdays, so Saturday is my food prep day.

I’m taking you through the day, showing you what I prep and eat that day. And then I’ll show you how I mix and match to create different meals throughout the week!

My cooking style is pretty laid back, so I don’t generally measure ingredients, I just throw stuff together. But I have written out the ingredients and approximately how much was used so you can see all the “recipes” below!

Here’s a list of everything I made this week so you can click to go directly to that recipe.

Roasted Beet Hummus

Ingredients

  • 4 or 5 small roasted beets
  • 1 can chickpeas, drained and rinsed
  • Zest and juice of 2 to 3 limes
  • 1 tablespoon red wine vinegar (or other vinegar)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • black pepper to taste
  • 1 teaspoon tahini
  • 1 tablespoon to ¼ cup water

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Wash, peel, and quarter beets. Lay beets onto parchment- or silicone-lined baking sheet and roast for 30 to 40 minutes, flipping halfway through.
  3. Allow beets to cool and then place them in a food processor along with all of the other ingredients (adding small amounts of water as needed until desired consistency is reached).
  4. Enjoy as a wrap or sandwich spread, in grain bowls, as a based for a pasta sauce or simply for dipping veggies.

Balsamic Basil Parsley Pesto

Glass container of basil walnut pesto

Ingredients

  • 2 cups fresh basil
  • ½ cup fresh parsley
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground ginger
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons sunflower seeds

Directions

  1. Pulse all ingredients in a food processor adding water or vinegar as needed to get a smooth mixture.
  2. Add to salads, pastas, pizzas, or sandwiches.

Cruciferous Salad

glass storage container with kale and cabbage salad

Serves 2 to 3

Ingredients

  • 1 bunch dino kale, thinly sliced and massaged
  • 1 cup shredded cabbage
  • 2 or 3 tablespoons pesto
  • 1 or 2 tablespoons dijon mustard
  • 1 or 2 tablespoons balsamic vinegar
  • 2 purple scallions (or regular scallions), thinly sliced

Directions

  1. Add all ingredients in a large mixing bowl or storage container and toss together.
  2. Store in the fridge for up to 4 days.

Roasted Veggies

plate with sorghum, kale salad, roasted summer squash and carrots

Ingredients

  • Carrots
  • zucchini
  • summer squash

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Spread veggies on parchment- or silicone-lined baking sheet and roast for 30 to 40 minutes, flipping halfway through.
  3. Add to salads, grain bowls, or simply eat as a snack.

Pesto Hummus Pasta

plate with spaghetti pasta and broccoli pesto sauce

Serves 1

  • 1 cup Leftover hummus (or your favorite hummus)
  • 2 or 3 cups chopped broccoli and cauliflower
  • 4 or 5 cloves crushed garlic
  • ⅓ cup pesto
  • 4 ounces dry whole wheat spaghetti pasta
  1. Cook the pasta according to package directions.
  2. Save some of the cooking water before draining the cooked pasta.
  3. Toss everything together and add pasta water as needed to evenly coat the pasta with all the ingredients.