Three Day Weekend. Feels like the last bit of respite before the downhill spiral into fall schedules and the holiday madness. These menu plans become so important, they help me sort my thoughts out of the week and center my thinking before I get caught up in the minutiae of day-to-day tasks and obligations. The plan is almost meditative, as I think about each day, what my big responsibilities will be, where the other important folks in my life are, and what makes the most sense for our evening dinner.
Our box this week from Mariquita Farms is a seasonal-cusp box, with both Tomatoes and Jonagold Apples, as well as Fingerling Potatoes, Red Chard, Sorrel, French Tarragon and Mixed Sweet Peppers.
Here is my menu plan for the week of September 1:
Sunday: Grilled chicken with tarragon and tomato sauce, potatoes and pepperonata, green salad
Monday: Grilled marinated flank steak, rice stuffed tomatoes, green salad
Tuesday: Roast Chicken, mashed potatoes, green salad, roasted veggie (something from the farmer’s market)
Wednesday: Dinner out after soccer practice
Thursday: Roasted salmon, steamed veggies, brown rice, salad
Friday: Trashy TV and Take out!
I will make this Tarragon Chicken Salad for lunch at least once this week, with leftover roast chicken from Tuesday night. And the chard and sorrel went into a frittata for brunch on Sunday. Tomatoes and apples are staples in lunches, I like my apples with almond butter for an afternoon snack.
What is on your menu plan this week? And back-to-school favorites?