Monday, June 15, 2009
Oh, I am loving late spring and early summer! The vegetables are rolling in, the days are long, and it's so much easier to have energy to cook supper when it doesn't get dark at 5:30. Our menus have firmly made the switch, too, from winter food to summer food. Today, I'm even switching out my dishes to the summer china. I love the changes in seasons that keep everything from getting ho-hum.
Saturday: eggs in a frame (breakfast), turkey sandwiches (similar to the Marigold turkey melt at this restaurant) and chips (lunch), tuna nicoise, french bread (supper)
Sunday: bagels (breakfast), chicken tortilla soup (lunch), pasta carbonara with chard, asparagus, red pepper, and English peas, salad (supper)
Monday: chicken divan, rice, kohlrabi, peas, salad
Tuesday: egg, potato, and chorizo tacos with radish salsa
Wednesday: stuffed eight ball zuchinni, turnip gratin, salad
Thursday: salmon croquettes, squash casserole, salad
Friday: fried shrimp, leftover squash casserole, potato salad
As always, orgjunkie hosts hundreds of people and their ideas for menus this week. Check it out!