I'm still enjoying summer produce from the farmers' market, such as corn, tomatoes, and shell beans, but fall is in the air so soup is making two appearances on the meal plan this week. I also plan on canning 20 pounds of tomatoes in the next few days to help get us through the long, gray winter that's right around the corner.
Meal 1: salmon with romesco, shell bean and tomato salad
Meal 2: corn and poblano soup, wheat berry and vegetable salad
Meal 3: jicama and cucumber salad, cheese enchiladas
Meal 4: curried squash soup, mango dal with brown rice
Meal 5: chickpea, kale, and squash gnocchi