June 29 - July 5, 2020

The Plan

Monday: Pesto Pasta with Peas and Green Beans

Tuesday: Taco Tuesday

Wednesday: Kale Quiche

Thursday: Coconut Cauliflower Curry 

Friday: Bok Choy Stir Fry

Saturday: Salad and Grilled Sausages

Sunday: Crab and Zoodle pasta salad

June 22 - 28, 2020

Produce 

Green beans (handful from garden)

lettuce

chard

purple baby broccoli

romanesco cauliflower

purple potatoes

red cabbage

Monday:

Dinner: Zoodles and Shrimp with peanut sauce and cashews

Tuesday:

Dinner: Taco Tuesday - Bean Burritos

Prep: soak dried chickpeas

Wednesday: 

Dinner: Sticky Chickpeas with purple broccoli

Thursday:

Dinner: Mashed Purple Potatoes with Chicken Drumsticks (or vegetarian protein) and Romanesco Cauliflower

Friday:

Dinner: Red Cabbage Peanut Slaw,  Baked Fish

Saturday:

Dinner: Pesto peas and green bean pasta

Sunday: 

Dinner: Kale Quiche

June 15 - 21, 2020

The Plan:

Monday
Lunch: Cheese, Peanut Butter, Crackers, Pita Chips, Carrots, Hummus, and Cantaloupe
Dinner: Potato Pancakes with roasted beets, Applesauce and Eggs
Bread making: Feed Sourdough Starters for Tortillas and Bread
Prep: Soak Beans for Taco Tuesday,

Tuesday
Lunch: Egg Sandwiches, Fruit
Dinner: Taco Tuesday: Burritos
Breadmaking: Tortillas with Starter (AM: make levain for brioche, make tortilla dough, Afternoon: make bread dough, Dinner time prep: roll tortillas)
Prep: Start Beans in the crock pot in the morning.

Wednesday
Lunch: Salads with Beans or leftovers
Dinner: Pasta with Chard and Meatballs or Vegetarian Balls
Prep: PM: Soak Red Beans,
Bread making: AM: Separate dough and let rise all day, PM: Feed Sourdough Starter for buns

Thursday
Lunch: Sandwiches (Tuna, PB&J sandwiches)
Dinner: Red Bean Buns, Bok Choy and Snap Pea Stir Fry
Prep: Cook Red Beans

Friday (RJ's 13th birthday)
Lunch: Acai Bowls
Dinner: Sushi
Other: Cake and Ice Cream for RJ

Saturday
Lunch: Leftovers or Sandwiches and Fruit
Dinner: Stuffed Smoked Eggplant
Prep: Smoke Eggplant early

Sunday (Father's Day)
Lunch: Stuffed French Toast
Dinner: Italian Sausage Royal Calzones with Salad

Veggies available:
Lettuce
Bok Choy
Snap Peas
Cucumber
Carrots
Beets
Purple Baby Broccoli
Eggplant
Spinach
Green Peppers
Chard
Zucchini
Sweet Potatoes

June 8 - 14, 2020

The Plan:

Monday: 

• Lunch - leftovers
• Dinner - Thai Coconut Soup with Bok Choy and Mushrooms

Tuesday: 

• Lunch- soup and/or cheese, tuna & crackers & fruit, 
• Dinner - Fish Tacos (Make Extra to freeze for easy lunches)

Wednesday: 

• Lunch - Sandwiches,  
• Dinner - Green Bean and Potato Curry with Rice

Thursday: 

• Lunch - Leftovers or Sandwiches, 
• Dinner - Smoked Salmon, with Smoked, Marinated Eggplant and Salad

Friday: 

• Lunch - Omelets, 
• Dinner - Pasties (Cornish and Veggie - make more to freeze for easy lunches/camping) 

Saturday: 

• Lunch - Sandwiches, 
• Dinner - Acai Bowls

Sunday: 

• Lunch - Pancakes and Bacon or Sausage, 
• Dinner - Veggie Burgers and Salad

In the house:

Bok Choy - M

Cucumbers - R

Carrots - R

Fresh Mozzarella - R

tofu - M

zucchini - M

beet - R

veggie burgers

1/2 package of faux chicken pieces

shrimp - M

Salmon - R

Flounder

homemade tortillas - T

Lettuce

Kale - M

Beet Greens

Leftovers:

eggplant/pasta - M

peanut dressing for thai buddha bowls

korean lamb

korean beyond balls

Groceries/CSA:

Cantaloupe

Honeydew

Apples

Strawberries

Peaches

Celery

Cilantro

Eggplant - R

Baby Broccoli

Green Beans - W

Kale - W

Lettuce - R

Avocado

Red Onion
Garlic

Tomatoes - R

Cream

Sour Cream

Recipes:

Thai Coconut Soup

Saute Ginger and Mushrooms and bok choy over medium heat with oil of your choice (sesame, peanut, and/or coconut)

Season with coriander, lemongrass, cumin, white pepper, smoked paprika, garlic, black pepper, and tumeric and mix in.

Add veggie or miso broth and tofu and boil.  

Add in coconut milk and any already cooked noodles (ramen, soba, rice, zoodles, etc..)

Future Ideas:

Sausage and Greens Calzones

*Need Ricotta

Potato Pancakes

*Need Apple Sauce