Recipes - Week of June 29

Weekend Prep

The key prep work this weekend includes:

1. Prep all the veggies so there isn't any cutting work to do mid-week (this saves time to do it all at once.)
2. Chop a bunch of veggies and fruit to pull out for easy lunches throughout the week.
3. Make Grandma's Chicken Quinoa Salad so it's ready to pull out when you want to serve it.

Shopping List

Here is the link to this week's shopping list.

Grandma's Chicken Quinoa Salad

This dish is a staple in our summer diet - it is full of flavor, makes a big batch, and is just as good left-over as it is the first day so you can make it ahead of time.

(remember to click images to get the recipe)

Sushi Bowls

There was a time on our life when we made our own sushi ... then jobs/farm/kids happened! Betsy's brother and sister-in-law recently made this meal for us and revolutionized our thinking about sushi at home: this dish has all the ingredients but very little of the work.

(remember to click images to get the recipe)

Morel-Stuffed Pork Chops

We are using half of the morels from this month's mushroom box; you could use other fresh mushrooms or reconstitute dried mushrooms for this recipe if you like.

(remember to click images to get the recipe)

Fresh Veggie Chevre Salad with Tahini Dressing

Summer! Make this on a hot day when you don't want to turn on the oven or stove. It is fresh, fulfilling, and exploding with flavor.

(remember to click images to get the recipe)

Meringue Roulade with Raspberries

This summer dessert is outrageous in both flavor and presentation. But the best part is that it's so easy to make!

(remember to click images to get the recipe)