Meal Plan: June 13 – 20, 2015


It feel like it’s been a million degrees here in Charleston for the past week and foreseeable future. It is hard to enjoy being outdoors in such oppressive heat and humidity. Forget about getting yard work or construction done between the hours of 10:00am and 4:00pm. I feel a little ashamed for wanting to spend so much time indoors in the summertime, but it is what it is.

Garden plants struggle on, sucking up every drop of water they can get. We’ve been able to enjoy green beans, snap peas, cherry tomatoes, blackberries, and salad greens thus far this summer, and we’re looking forward to more tomatoes, peppers, and golden beets soon.

Saturday and Sunday

Pulled Chicken Tacos

Monday, Tuesday, and Wednesday

Chicken and Tofu Pad Thai

Thursday and Friday

Cantaloupe Salad with Crispy Prosciutto, Pearl Mozzarella, Cucumbers, and Purple Basil

On the Back Burner (a to-cook list):

  • Grilled Seafood (Scallops? Calamari?)

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