This is the part of the summer when I’m really trying to get my act together. I’m painfully aware of how my intentions for the summer didn’t line up with reality and now I’m working to determine what my priorities are. It will be okay, it always is, and in a week I’ll be more settled about the end of the summer. At the moment though, I’m doing what I can to make up for lost time, including baking projects, cleaning tasks, school planning and family time. This past week’s menu features some favorite recipes I hadn’t made yet this summer and I’m glad I remembered how much I enjoyed them.
The Pick Up
The Plan
Mexican pizza, adapted from this Barbara Bakes recipe, without refried beans (this is definitely going to be on the menu again!)
Soft Polenta with Roasted Smoky Chickpeas, Grape Tomatoes, Chard, and Creamy Basil Sauce
fridge clean out/leftovers
Family-Friendly Baked Eggplant with pasta and tomato sauce
salads with chicken, chickpeas, turnips, cucumbers, carrots, pepper and tomatoes
homemade pizza – pepperoni with tomato sauce and mozzarella, pesto with mozzarella; both on Smitten Kitchen crust
salads with chickpeas, turnips, cucumbers, carrots, pepper and tomatoes
Plans for Remaining Items:
lettuce – yes, we ate salad twice, but it was a huge head and there will still be more lettuce to use next week on salads and sandwiches
potatoes – potato salad next week
blueberries – snacks
zucchini – zucchini bread for this month’s Relishments Bakes
