Today is independence day and I’m feeling the freedom vibe. Summer is really underway. School is over, my master’s degree program is complete (!!!!) and I have very little alarm clock use between now and September. Today Brian and I began to settle into our summer routine of spending a lot of time online, eating well, taking care of home projects (we organized two closets today!) and generally enjoying ourselves. I have a really food feeling about this summer.
Last week I didn’t post a menu plan because my in-laws were coming to visit. They just left this morning and, in addition to not having much time for posting because we were busy exploring the Berkshires, I wasn’t sure how much cooking I was actually going to do during the week. The four of us did eat out a few times, but I also cooked dinner several nights. It was really fun to have the chance to make some of my favorite recipes for my in-laws and I’m glad they came to visit.
On a completely unrelated note, we got our first tomato of the season yesterday. Hooray!
The pick ups:
Snap peas, Lacinato kale, Swiss chard, cucumbers, radishes, zucchini, Hakurei turnips, lettuce
Lettuce, zucchini, radishes, collards, snap peas, tomato (yay!), kale, beets, cucumbers
The menus (Last week + this coming week):
| Dinner Out – NoCo Pastaria | Black Bean and Quinoa Veggie Burgers (Food 52) + kale chips | Leftover Veggie Burgers + French fries | Pasta with San Marzano Tomato Sauce(cooked by my mother-in-law) | Dinner Out – Mezze (I enjoyed some awesome bluefish) | Homemade Enchiladas + sautéed zucchini | Salad with couscous cakes (Fine Cooking) (I make just the cakes and serve them with a standard salad) |
| Garlic scape cornbread topped with collard greens and canned baked beans |
Cheesy Mashed White Beans With Kale, Parmesan, and a Fried Egg (Serious Eats) |
A modified version of Soba Noodle Salad with Spring Vegetables (Food Republic) using carrots, radishes, snap peas, zucchini, etc | Tomato grilled cheese sandwiches with roasted beets | Ranch Salad with Buffalo Tempeh (Post Punk Kitchen) (I know this was just on my menu, but I never got around to making it) |
Swiss Chard Topped Farro (or another grain?) with Crumbled Bacon | Zucchini pancakes, based on the vegetable pancake recipe in How to Cook Everything Vegetarian by Mark Bittman |
Also: spinach and cheddar frittata (lunch last week), salads (lunch this week) and maybe cucumber gimlets. Also, lots of breakfast sandwiches because I don’t have to leave for work at the crack of dawn because it’s summer!
