I have got a lot of catching up to do in this house, especially when it comes to using up the fantastic vegetables I’ve been buying at the farmers’ market. The meals I had planned for last week produced a lot more leftovers than I anticipated, so I never did get to all of the goodies. At times like these, I am so thankful for the white board I’ve been keeping on my fridge that lists all of my perishables. I was able to quickly take stock of what needs to be prepared ASAP (I put a little blue dot by those items), then add the new veggies I got on Saturday.
Wanna peek at my farmers’ market bounty?
In addition to the gorgeous corn, eggplant, tomatoes, yellow squash, and jalapenos, I made away with this unidentified bad boy:
I also grabbed a butternut squash, real free-range eggs, raw goats’ milk, and some raw goat chevre (garlic flavor!). Yum!
From last week’s market, I still have 3 pattypan squashes:
And these UFO-like squash:
I also have a white acorn squash and that illustrious French heirloom squash to which I referred last week (photo shoot still to come).
With these foods in mind (though some will have to wait until next week), and considering the straggling lettuce, green onions, green beans, and red and green cabbage in my fridge, I present this week’s dinner menu:
Monday: Fajita Beef Taco Salads, made with gluten-free homemade taco seasoning, homemade salsa, green onions, tomatoes, black beans, guacamole (recipe to come), and cucumbers
Tuesday: Tuna Salad Stuffed Peppers (made with raw soured cream rather than mayo), raw cabbage salad, sliced tomatoes
Wednesday: Crockpot BBQ Chicken (recipe to come), steamed green beans, Cabbage with Mustard and Horseradish, sliced tomatoes
Thursday:Grilled salmon (recipe to come), sauteed pattypan squash with mint and basil, Carrot Salad in Basil Vinaigrette, Chilled Squash and Leek Soup
Friday (Date Night): Leftovers
Saturday: Grilled turkey burgers, ratatouille, quinoa pilaf
Sunday: Eat out
In addition to the items listed, we eat cultured vegetables with every meal. Someday I’ll get around to including our breakfasts, lunches, and snacks on the menu plan here, but that will have to wait. I’ve got to run now. It’s a busy, busy day!
For more Menu Plan Monday fun, visit Laura, The Organizing Junkie.
Your menu sounds delicious. Thanks for the link to my blog! I hope you enjoy the tuna stuffed peppers! The raw soured cream instead of mayo sounds fabulous! I usually make my own mayo, but I rarely have soured cream.
(DH likes to use the raw cream for butter or ice cream!)
Blessings,
Michele
http://www.frugalgranola.blogspot.com