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Meal Plan for March 30th – Intervale Food Hub Spring Season

Members have been asking us about weekly meal plans and meal prep ideas for years! So, we're finally diving in. Each week, we will create meal plans using the local, seasonal ingredients from our Localvore Package, which includes our Vermont Vegetables, plus local meat, dairy, and specialty ingredients, as well as eggs and bread. We aim to keep our meals simple, and to focus on basic ingredients from our Vermont farmers and food makers. 

We hope that these meal plans will make it easy for you to prepare delicious meals at home. Please share your feedback and ideas so with us so that we know what you like to see in a weekly meal plan! Respond in the comments below, or send an e-mail to kendall@intervale.org.

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This week's Localvore Package basket included organic kale, sprouts, potatoes, carrots, parsnips, Eco-Apple Certified apples, as well as cheddar cheese, grass fed ground beef, caramel sauce, Waitsfield Common bread, and pasture raised eggs. We created three delicious, yet utterly simple meals to help you use all of the ingredients in your basket. These recipes took an hour total to make, and used the majority of the basket's contents.

First, we peeled and chopped the carrots, parsnips, and potatoes. Remember that the smaller the pieces, the faster they will cook. We tossed them with olive, salt, and pepper, as well as a splash of maple syrup over the carrots. Roast in a 400° oven for about forty minutes, or until fork-tender. We served these roasted vegetables over the kale, alongside sprouts and a couple chopped apples for a colorful salad

We also made an omelette to take advantage of the sprouts and cheddar. Simply melt a tablespoon of butter in a small non-stick pan over medium heat; whisk three eggs and some grated cheddar in a separate bowl. Pour the eggs into the pan, swirling to evenly distribute contents. When the edges look set, put in a large handful of the sprouts, fold to one side and cook for three minutes more. We served the omelette with toast and a portion of the roasted potatoes.

Lastly, we made two versions of grilled cheese: a kale, cheddar, and apple version, as well as one with cheddar, apple, and caramel sauce (a delicious sweet-and-salty combination!). Similar to the omelette, melt butter (or olive oil or cooking spray) over medium heat in a small non-stick. Slice the bread, grate the cheese, thinly slice the apples. Assemble the sandwiches, and cook about four minutes per side, or until golden brown.

Click here to view our newsletter for the week, with details about farmers and food makers, plus even more recipe inspiration.

Weekly meal plans are crafted by  Sophie Johnson. Sophie is a Junior at the University of Vermont studying Food Systems. She has been the Intervale Food Hub's Marketing and Outreach intern since September, 2016.