On the Menu: Week of April 8th

The meal plan for this week at our place!


Sunday: Grilled burgers with two-potato herb & lemon salad & baked beans. We had a friend over and wanted to grill out. One of my favorite go-to summer recipes is this potato salad, which eschews (I love that word) mayo for apple cider vinegar, olive oil, herbs, and lemon zest.

I like to do this with three kinds of potatoes, but you can do it with just one or two.

Monday: Carolina BBQ pulled chicken, rice, and vegetables. This is a really busy day for us both, so it was a crockpot meal.

Tuesday: Vegetable frittata with sorrel soup. The sorrel soup from last week got moved to this week. I’d over-planned food, so just left the sorrel in the garden.

Wednesday: Cannellini au Gratin with roasted grapes and olives. Ditto tuesday–we just had too many leftovers for me to make this last week.

Thursday: Pork medallions over veggie New’dles. I love New’dles. They’re very thin vegetable strips (I use zucchini, yellow summer squash, and a few others raw, and par-boil carrots and diakon). They look incredible sophisticated on a plate, and are perfect for those of us who are trying to do less grains and/or carbs.

Friday: Leftovers.

Saturday: Rustic Cabbage Soup with crusty bread. Thadd makes amazing cabbage soup with our homemade chicken stock, and we can get local cabbage and potatoes, too.

What are you eating this week?


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