Meal Plan: May 18-25, 2014

This week’s menu will be a combination of using what is in season (corn, cucumbers, chives) at the Charleston Farmer’s Market and supermarket, using what I have in the freezer (hot dog party, anyone?), and finding ways to pair salads with everything. I mentioned last week that our leaf lettuce and spinach is really coming in all at once and we can’t eat it fast enough. So… salads every night! This Sunday my school is hosting an end-of-year picnic, so that takes care of one meal. We have friends coming over next Sunday night, so we’re having a bit of a splurge and cooking a few of my favorite Florentine recipes for them (to be featured as recipes next week).


Sunday

School Picnic


Monday and Tuesday

Cucumber Noodles and “Regular” Noodles with Peanut Sauce (adapted gluten-free recipe)


Wednesday and Thursday

Corn, Buttermilk, and Chive Popovers with Garden Green Salad


Friday and Saturday

Hot Dogs and Baked Beans with Garden Green Salad


Sunday (friends coming for dinner)

Braciola, Pepperonata, and Garden Green Salad

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s