Weekly Recipe Ideas and Meal Plan

For the last several months I’ve been sharing recipe ideas and creating a meal plan for the Milk and Honey Organics blog (The Beehive Buzz). I’ve decided I’m going to start posting the ideas and meal plan on here as well each Friday. I hope you enjoy this!

This Week’s Basket: Grape Tomatoes, Butternut Squash, Cucumbers, Kale, Microgreens, Lemons, Bartlett Pears, Red Potatoes, White Mushrooms, Baby Spinach, Valencia Oranges, Granny Smith Apples.

This Week’s Recipe Ideas:

The simplest way to eat butternut squash is to slice it in half, scoop out the seeds, drizzle with olive oil and sprinkle with sea salt and your favorite herb (I like rosemary, sage or thyme), and roast cut side up at 450F for 45 minutes. Once it’s cooked, you can store it in the refrigerator for about a week and add it to various dishes or reheat as a side item.

Last night, I made “Thanksgiving Soup” by adding 1 ½ c. of cooked butternut squash to 1 can of organic chicken broth, 2 c. of cooked whole wheat spaghetti, and ½ can of whole berry jellied cranberry. Add salt, pepper, and herbs to taste. Heat through and serve hot.

For More Recipes, check out the Recipe Archives Page on M&H’s Beehive Buzz blog. And here’s a simple, budget-friendly meal plan:

Bon Appetit! ~Melissa

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