During these busy weeks we have still been able to maintain a weekly menu, which I believe has saved us many times. There has been a few times where our meals were changed at the last minute but being flexible is the only way to stay sane! It has been fun finding and making recipes that have incorporated all the fresh food we have gotten from our garden and farmer's markets. I love this time of year! Teaching my son all about how to grow food and eat fresh, local food has been so fun and rewarding. As a reminder...most of our food that we eat weekly is either organic, local, sustainable, or grown by us!
Here is our menu for this week:
MONDAY- BBQ Talipia, Corn on the Cob, and garden salad
TUESDAY- Whole wheat spaghetti with homemade tomato and veggie sauce (My husband's night to cook, as I work late)
WEDNESDAY- Vegetable and Tofu Stir fry with brown rice (My husband's night to cook, as I work late)
THURSDAY- Hummus Veggie Wraps and fruit salad (Quick dinner right before a photo shoot)
FRIDAY- BBQ fiesta- Salmon Burgers, Grilled Vegetables, Guacamole-Deviled Eggs, Caprese Salad (I add balsamic vinegar to the salad).
SATURDAY- Summer Vegetable Crepes (Wedding Shoot this evening...This will be prepared ahead of time)
SUNDAY- Seared Citrus Glazed Salmon Over Wilted Spinach
Extra items I am cooking & baking this week:
Strawberry Jam (We went berry picking this week and going to make a huge batch of jam)
Raspberry Limeade (For our BBQ on Friday)
Soft Pretzel Bites (My husband LOVES these and I make them so he can take them to work).
For more menu planning inspirations, visit I'm an Organized Junkie.
Happy Cooking & Eating,