Saturday, August 17, 2013

Week of August 17 Meal Planning

I was totally blessed by an abundant sharing of Kathy's local produce. She is an amazing gardener and is so sweet, often giving us her excess crop. This week included apples, kale, lettuce, carrots, zucchini, red potatoes, and onions. I carefully lined up my meal plan for the week integrating as many vegetables as I could. Many of the meals have ingredients that cross into each other; that way I can use as many of the fresh produce as possible, as well as save as much money as possible too. I love how wonderfully luxurious this week's line up sounds, and only had to run to the store for 13 more items to complete it!

Vegetable Quiche with Phyllo Dough. Basic Ingredients: Phyllo dough, butter, milk, eggs, caramelized leeks and onions, zucchini, potato, and cheddar.

Dad's Sunday Roast. Basic Ingredients: Beef roast in crockpot, mashed potatoes, and garden salad.

Grilled Fish and Kale Salad. Basic Ingredients: Best looking fish, butter, lemon, garlic. Kale salad, with sliced sweet peppers and dried cranberries.

Roasted Buttermilk Chicken with Buttermilk Red Potatoes and Beets in Yogurt Sauce. Basic Ingredients: buttermilk, garlic, chicken, red potatoes, butter, onions, yogurt, pickled beets.

Carrot Soup with Carrot-Top Pesto served with Gnocchi. Straight forward ingredients.

Butter Chicken with Saffron Rice. Basic Ingredients: Leftover chicken, butter, onions, yogurt, spices, ginger, lemon juice, tomatoes, cream. Saffron Rice is a specialty item from Honey Man in Prescott, AZ.

Dinner out!

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