Week 5: Bag Contents & Meal Plan; Oatmeal Yogurt Pancake Recipe

Happy Independence Day!  We at the Alten household enjoyed a scorching hot & humid cookout with close friends in our backyard (occasionally sneaking inside for the nice, cool air conditioning). Normally we would pick up our CSA delivery on Wednesday at American Greetings, but due to the holiday, I'll be heading to the Westlake pick up later this afternoon.  Here is what I'm expecting to receive:

Small bag contents:
-1 whole chicken or pork roast (I'm planning on grabbing the pork)
-1 bunch beets
-2 bulb onions
-1 bunch carrots or 1 head kohlrabi (hoping for carrots)
-2 lbs tomatoes
-1 baby bok choy
-2 lbs peaches

Large bag additions:
-1 bunch spinach
-1 lb garlic scape and black pepper linguine
-2 lbs apricots
-2 ct cucumbers
-2 ct zucchini

In addition to the tomatoes from Fresh Fork, my husband brought a bunch home from work last week.  Despite making an enormous batch of Gazpacho for lunches this week, I still have quite a few left.  If I can't get through them all this weekend, I'll likely turn them into sauce or salsa and can them for the winter months.

My meal plan for the week:
Thursday - 4th of July leftovers
Friday - Zucchini & Tomato Deep Dish Pizza (My Kitchen Addiction)
Saturday - Garlic Scape Linguine; Tomato & Mozzarella Salad; Grilled Apricots (Proud Italian Cook)
Sunday - Shredded Pork Sliders; Sweet & Spicy Cukes (Our Best Bites); Baked Beet Chips
Monday - Spinach & Quinoa Casserole (Eat, Live, Run); Baked Parmesan Tomatoes (Eating Well)
Tuesday - Fried Rice w/bok choy, carrots, and leftover pork

Other recipes you may like:
Creamy Lemon Pasta with Chicken, Asparagus, and Spinach (Gimme Some Oven)
Zucchini & Feta Quiche with Brown Rice Crust (Closet Cooking)
Flatbread Pizza with Chicken & Peaches (Simply Reem)
Spelt Berry Salad with Chicken & Apricots

If you have yogurt left from last week's pick up, you may want to try this recipe for Oatmeal Yogurt Pancakes that I created over the weekend.  I ate them with a drizzle of the strawberry balsamic sauce & maple syrup. Add blueberries or another fruit to the batter if you like.  In the fall I think these would taste fabulous served with homemade applesauce or smeared with apple butter.

Oatmeal Yogurt Pancakes (serves 4)

-1 1/3 cup rolled oats
-1 1/4 cup white whole wheat flour*
-1/4 cup unpacked brown sugar
-1 teaspoon baking powder
-1/2 teaspoon salt
-2 cups plain yogurt, preferably a farmstead yogurt (do not use Greek)
-2 large eggs
-1 tablespoon canola oil
-butter, oil, or cooking spray for the pan

Whisk together oats, flour, sugar, baking powder and salt in a large bowl.  In another bowl, whisk yogurt with eggs and oil until combined.  Add yogurt mixture to the oat mixture and stir until well blended. 

Heat griddle or large skillet over medium-high.  Add your butter or oil, or spray with cooking spray.  In batches, using a 1/4 cup measure, drop batter onto skillet (batter will be thick and you may need to help it spread).  When pancakes start to bubble on top and edges start to brown (3-5 minutes), gently flip over and cook for 2-3 more minutes, or until cooked through and golden. Serve with butter and syrup as desired.

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