This will be a busy week. I’m not sure how much of this will come to fruition, but here is the plan.
Monday—Huevos Rancheros using leftover chili.
Tuesday—Italian Sausage from a local farmer, broccoli raab sautéed in olive oil with garlic, and lentils.
Wednesday—Children’s program at church will be ending their Kid Konnection for the school year. We’ll have pizza and ice cream to celebrate.
Thursday—Potato and Kale Soup from the freezer served with a salad from the garden.
Friday—Pasta with veggies from the garden, salad with tuna
Saturday—Stir fry and brown rice.
Sunday—Burgers with ground beef from a local farmer. We’ll use the leftover buns from last week that I stuck in the freezer to prevent waste. I’ll serve with some hummus and crudités for dipping. If the shitake mushrooms are ready, we’ll marinate them and throw them on the grill with the burgers.