This past week, we went back to having our full share of produce, and we also had an extra share of fruit which made our home very bountiful in the area of fruits and vegetables!
I thought it might be a little overwhelming, but in reality, it just made me focus more on using all of the fruits and vegetables we have...ie- we are actually eating healthier!
Here is a list of the produce we received:
Broccoli
Carrots
Collard Greens
Eggplant
Cucumbers
Garlic
Italian Parsley
Romaine Lettuce
Russet Potatoes
Zucchinis
Gala Apples
Red Bartlett Pears
Yellow Peaches
Valencia Oranges
Bananas
Fruit Share: Strawberries, Green Kiwis and Asian Pears
Last week I attempted to make eggplant french fries...and tried to bake them, but they came out really soggy. I think the recipe was a good one, but I should have pan fried them to make them crispy.
Here is the menu plan for this week:
Breakfasts: Oatmeal, Granola w/ Milk, Eggs & Toast, French Toast
Lunches: Leftovers, Chicken Salad sandwiches, grilled chicken salad (for me)
Snacks: Granola, Yogurt and a touch of Agave, Fruit, Veggies, Smoothies( w/ Kefir since Claire has an ear infection and is on antibiotics...got to be the good flora in her!)
Dinners:
Monday: Shepherd's Pie using carrots and celery and potatoes
Tuesday: Lentil and Green Collard Soup- Uses Collard Greens
Wednesday: Nutty Brown Rice Salad w/ Grilled Chicken and Sauteed Zucchinis very summery!
Thursday: Easy Pork Tenderloin w/ Broccoli, Salad and Near East Cous Cous
Friday: Spaghetti Dinner at our Church....a night off!
Saturday: Crisp Rosemary Chicken w/ Corn, Salad and Rice Pilaf
Sunday: Spicy Turkey Burgers w/ Glazed Dijon Carrots and Cucumber and Tomato Salad
Thanks!
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