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Note: this recipe should have gone up closer to the beginning of the week. My apologies for the closely spaced menu plans.
The time is finally here. I go back to school this Thursday. As usual (and yet, it always surprises me!) summer went by very quickly and only did a fraction of the tasks I hoped to accomplish. Still, it was a nice summer with lots of almost-normal events including family visits, a trip to Maine and local fairs and festivals. I’m ready for cooler temperatures and fall flavors, even if I’m not ready for early mornings and being on my feet most of the day.
Couscous and Chicken with Tunisian Spices (from Dinner for Everyone by Mark Bittman)
bacon, lettuce and tomato sandwiches with Spicy Mustard Vinaigrette Potato Salad (using last week’s potatoes)
Vegan Crispy Stir-Fried Tofu With Broccoli (Serious Eats) with rice
Vanishing Oatmeal Raisin Cookies (Quaker) which were our Sunday School kick off potluck contribution
black bean and cheddar quesadillas with cherry tomatoes and cucumber slices
Unstuffed Bell Peppers (Budget Bytes) with carrot sticks
Baked Eggplant with corn on the cob and edamame
Plans for Remaining Items:
onions & potatoes – both of these items will keep for a while and are easy to use. They’ll find a purpose soon, I’m sure!