Part of the challenge of writing these after the fact menu plans is that they require me to remember what I cooked and ate this week. I’m actually creating my plans at the beginning of the week, but they’re often just a list of main dishes: baked eggplant, pizza, frittata. In the past, posting menus at the start of the week forced me to decide on sides before publishing. Now, I choose sides while I’m cooking and when I sit down to write, all I have is my list of main dishes.
So, best we can recall, it was a big week for salads this week. That may seem strange since we didn’t actually pick up any lettuce. But we picked up 2 heads last week, so we’re still working through all of that.
The Pick Ups
The Plan
Zucchini-Potato Frittata (The Kitchen) with green salad (lettuce, tomatoes, cucumbers, turnips, etc)
leftover frittata with caprese salad
BLT sandwiches and green salad
baked eggplant (recipe coming!) with pasta and green beans
take out from Craft Food Barn (I’m a big fan of the chicken tenders)
homemade pizza – pepperoni with tomato sauce and mozzarella, pesto with mozzarella; both on Smitten Kitchen crust with tomatoes, olive oil and basil
black bean quesadillas with caprese salad
Plans for Remaining Items:
fennel – next week’s plans
summer squash – sauteed with oil, salt and Italian seasoning for lunches
blueberries – added to breakfast cereal and eaten as snacks
