Week 15: June Meal Planning
We are well into the growing season, and my CSA here in Maine has officially kicked off. With lettuce, spinach, and other greens in abundance, we can celebrate the freshness of warm weather. It is fitting that, as the temperature warms up, there are more refreshing foods that become available. Radishes are a favorite of mine to combine with a brothy soup in the morning or at lunchtime, to keep well hydrated as I pull weeds in the afternoon. It also becomes necessary to start cooking more and more outdoors. The grill is an indispensable cooking tool, that can produce several days’ worth of food and flavors for later on in the week.
Open-Faced Grilled Chicken Salad Sandwich
Classic Baked Ziti with Spring Vegetables
Korean Beef & Rice
Spring Vegetable Ramen
Quesadilla & Sea Island Red Peas
Lemon Cheesecake
- 1 whole chicken
- 1 lb ground beef
- 2 quarts chicken broth
- 1 dozen eggs
- 1 lb cheddar cheese
- 1 pint sour cream
- 3 8-oz packages cream cheese
- ½ lb butter
- 1 loaf sourdough bread
- Dijon mustard
- Mayonnaise
- 1 lb ziti pasta
- 2 cups tomato sauce
- Olive oil
- 2 cups maple sugar
- Soy sauce
- 1 package ramen noodles
- 1 package corn tortillas
- Graham crackers
- Vanilla extract
- Sesame seeds
- Black peppercorns
- 2 sprigs rosemary
- 1 bulb garlic
- 7 green onions
- 2 cups arugula
- 1 cup basil
- 3 avocados
- 3 radishes
- 1 head bok choy
- ¼ cup ginger
- 1 pint cherry tomatoes
- Cilantro
- 1 lemon
- Ashitaba Powder
- Leek Powder
- Carolina Gold Rice
- Sea Island Red Peas
- Root Medley Powder
- Wild Ramp Powder
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