Lunches—leftovers, sandwiches, snack plates
Monday—Venison steaks on the grill, sautéed Swiss chard, roasted sweet potatoes, mint tea, strawberry sherbet for dessert. Hey, it is a holiday after all!
Tuesday—Salad with leftover steak, feta cheese. Cheese toast on the side
Wednesday—Stir fry with shrimp, almonds, garlic scapes, bok choy, broccoli, peas, and green onions. (Vegetables from the garden and CSA basket)
Thursday— Whole wheat pasta with spinach, basil, peas, and onions. Salad greens as a side.
Friday--Local pork sausage patties, mustard greens, cornbread.
Saturday—Ham slices from the freezer, kale, white beans, leftover cornbread
Sunday—One skillet dinner from the freezer, salad.