You’ll notice this week our grocery list is very short, and our pantry list is very long. That’s because we came down with an awful stomach bug last week, so several of our planned meals went out the window. The good news is we still have all the ingredients – so we’ll be recycling them into our meal plan this week. We also started a Fall CSA this week, so most of our meals utilize those ingredients in some way. You should be able to find similar ingredients at your farmer’s market or grocery store.
Farmer’s Market Pasta Salad
Leftovers (all of our meals make more than what we eat for dinner!)
Monday Dinner – Butternut Squash & Apple Soup, Sweet Potato Biscuits
Tuesday Dinner – Quinoa Crusted Baked Three-Cheese Zucchini and Eggplant Parmesan
Wednesday Dinner – Bean Soup (stay tuned for recipe), French bread
Thursday Dinner – Sweet Potato Greens with Grilled Salmon & brown rice (You can use spinach or mustard greens if you can’t find sweet potato greens!)
Friday Dinner – Vegetable Frittata. This is one of my favorite Friday night recipes. You take whatever veggies are in your fridge and make it into something amazing. It’s easy and delicious and doesn’t require many extra ingredients. Make it extra special and serve it with that leftover bacon from last week!
Saturday Dinner – Pizza. Because who doesn’t love homemade pizza?
1 lb Potatoes
1 lb Sweet Peppers
1 lb Eggplant
1 lb Okra
1/2 lb Sweet Potato Greens
1 cup Kentucky Wonder Beans (dried)
fontina cheese (4 oz)
macaroni noodles (or other small pasta)
From our Pantry/Fridge/Yard:
salad dressing (something Italianish)
chicken broth (I make this from our chicken scraps)
canned crushed tomatoes (2 big cans)
bread crumbs (I make from bread scraps)
veggie broth (I make from veggie scraps)