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).
Monday and Tuesday
Wednesday and Thursday
Friday and Saturday
Hot Dogs and Baked Beans with Garden Green Salad
Sunday (friends coming for dinner)
Braciola, Pepperonata, and Garden Green Salad