Week 6 (July 15-21): Tomatoes, peaches, zucchini, yellow squash, kale, cabbage, fennel, green peppers
Monday: Zucchini Gratin again, using all the zucchini and yellow squash
Tuesday: Pesto pizza, using the chard pesto we made before, some of the basil from last week, and tomatoes
Wednesday: Kale and Beet Salad again, using the kale. We actually bought beets to make this salad. Who buys beets?! Us. And, our dinner guests who just so happened to be hankering for beets!
Thursday: Mom-in-law bought us pizza.
Saturday: Leftovers, plus cooked up some potatoes that my friend brought from her CSA in central PA with the fennel that we hadn’t let go bad.
Sunday: Vegetarian Mexican Inspired Stuffed Peppers using the green bell peppers