Once again I’m sharing 2 weeks of menu plans in a single post. My brain has been overflowing with ideas and updates for this site, but the actual time and motivation to sit down and write remains more elusive than I would like. That’s understandable, as we’ve been keeping busy doing lots of summer activities and I’m simultaneously fully into “back to school” prep – for both myself and my soon-to-be kindergartener (!). It’s my hope that the brainstorming and behind the scenes blog work I’ve done (along with not relocating classrooms and teaching mostly the same thing I did last year) will allow for more consistent posting over the next several months.
The pick up from 2 weeks ago (August 9) included item credit for the pick up we rescheduled during our trip to North Carolina. 20 items is a lot, but at this point in the summer it’s easy to make use of the variety. We made quick work of most of the items we got before it was time for the August 16 pick up.
The Pick Ups
hot dogs and hamburgers, radishes sautéed in butter, and Spicy Mustard Vinaigrette Potato Salad
Slow Cooker Chicken Posole (The Kitchn)
big salads (lettuce, cucumbers, carrots, beets, radishes)
ham and cheese sandwiches with veggie sticks
Italian sausage, kale chips, and sliced tomatoes with mozzarella
church picnic: we brought bags of chips
Pearl Couscous with Olives and Roasted Tomatoes (Smitten Kitchen) with green beans
Baked Eggplant with pasta
ham steak with potato hash
chicken and bell pepper fajitas
BLTs with sliced nectarines
Unstuffed Peppers (Budget Bytes) with sliced tomatoes
also: a triple batch of Smitten Kitchen’s Ultimate Zucchini Bread which I converted into muffins, most of which are in the freezer