My trip this Sunday to the Farmer’s Market was awesome! Spring has definitely sprung and the variety was overwhelming. Every available stall was filled with a farmer, and I enjoyed just walking through and visiting with some of my favorites. Here is what I found:
From Coke Farm, organic broccoli rabe and celery root. Organic kiwi from Four Sisters Farm. Organic asparagus from Bounty of the Valley Farms in Salinas. And organic greens from Heirloom Organics. I also found some wonderful baby artichokes, which I hope to put to good use this week later this week, along with everything else. This is my menu plan for the week of Monday, March 8:
Sunday: Potato and green chili stew with lamb, Rancho Gordo Rio Zape beans, homemade tortillas
Monday: Leftovers
Tuesday: Pasta with Asparagus Pesto, Lamb Mint meatballs
Wednesday: Greens with Cannellini Beans and Garlic, Celery Root Salad, roasted Salmon
Thursday: Leftovers, sautéed brocolli rabe
Friday: Dinner out to celebrate basketball end-of-season party
Saturday: Roast chicken with artichokes and caramelized lemon
What is on your menu plan this week? Any great ideas to share?
Meyer Lemon and Cranberry Buckle (recipe)
Family Dinner Plan: Still with the freezer
In the Kitchen with Chez Pim: Marmalade
2 Comments
My Menu for this week
Monday: Left over from Sunday’s Oscar dinner
Tuesday-Wednesday: Lemon Rosemary Roast Chicken Pasta and Zucchini
Green Salad
Thursday: Basil Pesto Chicken Sandwiches (using chicken breast from roast chicken on Tuesday/Wednesday and left over basil from Sunday’s dinner)
Green vegetable
Friday: Eat out or Pizza
Btw… I love suggestions!
Twitter: kitchengirl
Nice idea to pre-plan your use of leftover chicken on Thursday. I have not gotten into that style of leftovers, everything that is left in the fridge gets heated up and put on the table for a leftover buffet. I would love to be able to plan for working leftovers.
Have a great week!