Soup in the summertime? Your 68°F office says it’s okay. This week’s Meal Plan includes recipes for Sweet Corn Gazpacho, Zucchini-Pear Soup, and Instant Pot Butternut Squash Soup.
Week of August 6: Large Produce Box
Asian Long Beans (1/2 lb) or Okra (1 lb), Bell Peppers (2 count or 1 lb avg), Pears (1 lb avg), Summer Squash (1 lb avg), Yukon Potatoes (1 lb avg), Tomatoes (1 lb avg), Sweet Corn (4 ears), Butternut Squash (1-1.25 lb avg) (1 count), Cucumbers (1 lb avg), Lettuce (1 head)
Week of August 6: Medium Produce Box
Pears (1 lb avg), Eggplant (1 lb avg), Cucumber (1 avg), Red Potatoes (1 lb), Butternut Squash (1-1.25 lb avg) (1 count), Summer Squash (1 lb avg), Lettuce (1 head)
Each week, we take the time to list out all of the possible produce items that you get in your delivery and translate them into recipe ideas for your meal planning inspiration. If you ever find yourself with too many apples, or no idea what to do with radishes, you can always message us on Facebook or Instagram to chat with a Farmhouse employee. We will get back to you with recipe ideas, meal prep guidance, or just a friendly hello!
Instant Pot Cajun Butternut Squash Soup
Produce Box Vegetables: Butternut Squash, Bell Peppers
“Cajun butternut squash soup made in the instant pot. This recipe uses cajun flavors along with butternut squash to create a silky, smooth soup. Top it off with my homemade garlic croutons!”
Bonus: Serve with a side of Oven-Roasted Okra
See the Recipe: Little Spice Jar
Sweet Corn Gazpacho
Produce Box Vegetables: Tomatoes, Sweet Peppers, Sweet Corn, Cucumber
“This soup consists of a soft yellow heirloom tomato, a yellow pepper, a cucumber, olive oil, sherry vinegar, and raw corn. I like to reserve a few corn kernels to garnish on top of the soup with a few cherry tomatoes, sliced basil, and some few micro greens. It’s a very light soup – pair it with slices of avocado toast and you’ll have a refreshing lunch or light dinner.”
See the Recipe: Love and Lemons
Zucchini-Pear Soup
Produce Box Vegetables: Zucchini (Summer Squash), Pear, Cucumber, Potato
“[This soup is] made with potatoes, so it’s quite hearty, and it gets its verdant hue from zucchini, which are in season and very abundant right now. And the green doesn’t stop there, the soup is made with pears, perhaps a surprise ingredient if you’re used to more standard soups. The pear deepens the flavor of the other vegetables in the puree without a fruity flavor.
See the Recipe: Cooking Channel
