We've got some big changes coming our family's way. Still no details set in stone, but it's going to be a little hectic around here for the next month. I'll be working on using up some pantry items and keeping things simple again this week.
Expect perhaps some delayed or sparse posting, but I'll keep you updated when everything's been finalized!
Here's what we're having this week:
- Pesto (basil-spinach) and pasta-style zucchini
- BLAT and salad
- White bean salad (via 101 Cookbooks)
- Carrot dill white bean salad (via 101 Cookbooks)
- Rice and veggies
Last week's highlights:
- Pesto pizzas - flatbread with basil-parsley pesto, topped with sauteed fennel and spinach, a few dabs of chevre, finished under the broiler and then some fresh chopped parsley. As FitDad said, I hit this one out of the park. Easy and delicious flavors.
- Lemon cucumber tofu salad - week two redux. Served over brown rice, this makes great leftovers, too. I substitute toasted sunflower seeds for the pine nuts and this time finished it with crispy fried shallots.
This week at the farm:
- Spinach
- Carrots
- Peaches
- Apples (a bit early and delicious)
- Plums
See you again over at Organizing Junkie's Menu Plan Monday. Welcome back, Chive Talkin' -- hope you enjoyed vacation!
