I have been slaving away in the garden this week harvesting all that it has to offer. I am still not done with putting the garden to bed before the rains hit, so this week's menu is intended to be super easy allowing more time to garden in the evening. (Hopefully, I will have the energy to do so.)
September 30 - Sunday
Homemade Pizza
Everyone has their go-to dough recipe and mine is a simple whole wheat dough. I simmered down some tomatoes today to make my own sauce, and well...let's just say, that if I had a larger stomach, I'd have less pizza to eat right now. We threw on some bell peppers from the garden plus olives, pepperoni, and mushrooms.Yum! The great thing about pizza on Sunday is that it provides lunch for at least two days which is always a plus when you must pack your own lunch. I also have an apple pie baking in the oven right now; I had to use up the remaining apples from my tree.
October 1 - Monday
Turkey Burgers with Blue-Cheese Broccoli Slaw
I never did use the broccoli I purchased from the Farmer's Market last week, and well, blue cheese and broccoli sound delicious to me!
October 2 - Tuesday
Taco Tuesday
I have a confession to make. Sometimes we are too tired to cook and we get take-out. Last Tuesday was one of those days. Plus it was our anniversary, so it seemed slightly more romantic to treat ourselves to Thai. Now, this week, I can use up the tortillas that I didn't use last week. We have tomatillos coming in fast, so I think I will whip up a quick salsa verde: grill tomatillos, then blend with some cumin, salt, and a hot pepper.
October 3 - Wednesday
BLT Sandwiches
What better thing to do with fresh tomatoes than BLT? On a diet? Well, if you make sure your bacon is nice and crispy, it isn't too much of an indulgence with only two slices on your sandwich.
October 4 - Thursday
Curried Squash/Carrot Coconut Soup
I pulled at least five pounds of carrots out of my garden yesterday and probably 20 pounds worth of squash. This is one of my favorite recipes and one of the easiest to put together. I discovered this recipe at a potluck; I can't remember where or who gave me the recipe, but I've used it many times over.
Steam or bake squash (pumpkins/butternut/acorn and even carrots...whatever floats your boat) until soft.
Puree squash.
In a pot saute minced garlic and ginger along with a tablespoon (or more to your taste) of curry powder. Add two cans of coconut milk and squash. An immersion blender comes in handy here, but some vigorous stirring will also do the trick. Add salt and pepper to taste. Enjoy!
October 5 - Friday (Happy Birthday Laura!)
Family dinner? Going out?
Shopping List:
Squash (or carrots)
1 1/2 lbs of ground turkey
Blue cheese crumbles (already have some in the fridge)
Broccoli (Thank you Farmer's Market)
Bacon
Bread (for turkey burgers and sandwiches and soup...)
Tomatoes (Garden, hello)
Mozzarella
Pepperoni
Mushrooms
Olives (thanks fridge)
2 cans of coconut milk (one "lite", one full-on coconut)
Avocados
can of beans
salsa (we'll make some from the garden)
Bon appetit!
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