Squash and Kale Risotto

Here’s a shot of last Thursday’s CSA box. Supplemented with a few items from the grocery store I’ve already made some delicious meals out of the produce. Here’s this week’s menu:

• Lunches:
  • Layered bean dip with guacamole
  • Strawberry, orange, mango and peach fruit salad
• Dinners:
  • Squash and kale risotto (pictured below)
  • Stir fried veggies (carrots, snow peas, mushrooms) with quinoa
  • Roasted beets, carrots and fennell (a la Matt)