Due to a late evening of fellowship with my wonderful parents, I was unable to post my menu plan until now! Thankfully, I had hastily drafted it out on some paper earlier yesterday, so I wasn't "without a plan" for tonight's dinner!
This week's menu was created around the principle of "use what you have" which is still a significant amount of purslane, lettuce, green beans, cucumbers, zucchini, cauliflauer, chicken, and eggs! I have been striving to eat fresh, local, and seasonally so "using what I have" is the only way I can be thrifty and resourceful!
I'm also excited for "Indian feast" on Tuesday night because we got several potatoes from our CSA (even though I suspect potatoes might not agree with me) and I need to use them. I love indian food!
To do: Debone roasted chicken, make stock
Scrambled Eggs w/ Basil Pesto & Cantaloupe
Veggie Salad topped with l/o roasted chicken
Green beans w/ shallots and mint
Zucchini, Sweet Corn, & Bacon Saute
To do: Defrost rice, breakfast sausages, bake muffins, soak almonds
Power smoothies & Breakfast Sausages, Cantaloupe
Blueberry Coconut muffins , Cucumber/Purslane/Mint salad
Dill-Cream cheese and Salmon
Aloo Muttar (Potatos and peas)
Dessert: Something w/ Rhubarb!
To do: Defrost fish stock, go to farmer's market, dehydrate almonds
Soaked Granola w/ berries
Chicken & Creme Fraiche for Jonathan
Kale & Seaweed Saute, Miso Soup, Ginger Carrots
To do: Start Sunflower sprouts
Eggs w/ Fresh Dill (& Feta ?)
"Peasant Lunch" (crispy nuts, raw cheese, lacto-fermented pickles)
Zucchini Quiche w/ Teff flour crust
To do: Soak Lentils in morning
Soaked Granola w/ fresh berries
Turkey Sausages for Jonathan
High Enzyme Salad, Lentil Soup
To do: Thaw chili
Healthy Chili Cheese Nachos (post forthcoming)
Leftovers, hot dogs
For more menus to inspire you, visit The Organizing Junkie!