I just counted – I’m 12 days out from the start of the 2020 school year. That makes total sense, because I’m really into my recently established summer routine – a sure sign that it’s time for school to start and disrupt that routine. My school will be starting remotely, so hopefully I can hold on to some of the successful practices I figured out in the spring while also feeling less panicked about the state of the world. Meanwhile, the weather is beautiful, our farm and home garden harvests have been great and I intend to make the most of what little summer is left. In this particular case, that means not making time to post last week’s menu plan and instead posting two plans at once.
The Pick Ups
The Plan
Last Week:
fried chicken and sides from The Village Fryer
leftover fried chicken with rice and salad
dinner salads with hard boiled eggs, chickpeas, tomatoes, scallions, and cucumber
Curry Tofu Tacos With Pintos & Kale Slaw (Post Punk Kitchen)
stir fry (scallion, carrot, cucumber, radish) with teriyaki sauce (Oh She Glows) over rice
hot dogs with roasted red potatoes
Burst Tomato Galette with Corn and Zucchini (Smitten Kitchen)
This Week:
Spaghetti with Herbed Tomatoes and Cheese
Quesadillas with caprese salad
One Pan Roasted Kielbasa and Cabbage Dinner
sauteed chard over creamy polenta with chickpeas
Zucchini Parmesan Crisps (Smitten Kitchen) with caprese salad
black bean tacos topped with cabbage and fresh tomatoes
