1. Out to celebrate life!
2. Grilled Marinated Leg of Lamb w/ Quinoa with Garlic Roasted Tomatoes, Chickpeas and Feta w/ green salad
3. Cheesesteak Sandwiches w/ Baked Summer Squash and Tomatoes with Pesto
4. Beef Kofta Burgers w/ Garlic Sauce Switched to a leftover night due to having way too many leftovers!
5. Salmon with Mustard Dill Sauce w/ Crispy Potato Roast
6. South of the Border Chicken and Rice Bake
7. Buttermilk Baked Chicken w/ Zucchini Fritterwaffles
Lunch: Hummus (for tomato, cucumber, lettuce wraps)
Snack: Kale Chips I never got around to these
I have finally figured out why meal planning takes me forever and a day! It’s because I feel like I’m cheating somehow to use (recipes that I’ve cooked before. So I sort of go a bit crazy trying to find new (recipes each week. This is, of course, silly.
A lot of the meals this week are planned around recent local food acquisitions. Meals 2, 3, 4, 5, and 7 use ingredients from the market and the meat share. I’ll also be making hummus as a vehicle for using up the cucumbers, tomatoes and red onions I picked up at the market this week. And I’ll be giving kale one more chance by trying out a recipe for kale chips. If this doesn’t make me like kale, I’m giving up on it for good. Take that, kale!
We’re having company over for meal 2 and we’re heading out to the new local Japanese place for meal 1 to celebrate our lives together. It should be a delicious week with lots of great new taste sensations.