The above picture was my brunch this morning after a 30 mile ride with Peggy. Eggs from the girls, plus a spectacular avocado from our Frog Hollow Farms CSA, and a wonderfully ripe tomato from our Mariquita Farms CSA. A little salt, the newspaper and I was on my way to recovery.
Do you have a surplus of tomatoes from recent boxes (Annie, I am looking at you!)? Check out these recipes from Foodily on how to use tomatoes, including soups, roasted tomatoes, and my favorite, fresh Bloody Marys.
The highlight of last week’s menu was the Baked Lebanese Kibbe on Wednesday. I also made a fresh hummus, and on Thursday we had leftovers along with homemade pita on the BBQ. The family gave this dinner a double-thumbs up.
In addition to Heirloom Tomatoes, our box from Mariquita Farms contained Pippin Apples, San Marzano Tomatoes, Walla Walla Onions, Turnip Greens, Broccoli Romanesco, Basil, and Lettuce.
Menu Plan for the week of October 16:
Cookie of the week: Peanut Butter and Honey Granola Bars from Simply Recipes
Sunday: Grilled meat, mashed potatoes, sauteed turnip greens, sliced tomatoes, salad
(Meatless) Monday: Roasted tomato soup, grilled cheese (with Wagon Wheel from Cowgirl Creamery), carrots and celery with ranch
Tuesday: Slow-cooker chili chicken tacos, tortillas, cheese and salsa
Wednesday: Baked pesto chicken, pasta, steamed or roasted broccoli romanesco
Thursday: Leftovers
Friday: Take-out and Trashy TV
What is on your menu plan this week? Leave a comment!
Party Plan: Summer Reading Event
Blogaversary: Put ‘em Up! (Giveaway)
Family Dinner Plan: Avocados
2 Comments
Hope you enjoy the pesto chicken!
Twitter: kitchengirl
That recipe looks so easy! I, too, have a freezer full of pesto and Trader Joe’s sells the chicken tenders all cut up, so I imaging I can throw it together in no time. Thanks for the inspiration.