On the Menu: June 4th-10th

Monday: Salisbury steak with garlic-flower whipped potatoes and buttered peas.  Garlic flowers are a culinary win any way you look at it.

Tuesday: Grilled Mojo pork loin, with fennel & snap pea salad and charred sweet potatoes. We’ve got lots of snap peas (Seed Savers was not kidding when they said “prolific producers” on the English peas description), and I love fennel. Hopefully, I’ll get pictures of this. We’re using the grill tonight, and we always stack on stuff for later in the week to make the most of the charcoal.

Wednesday: Catfish with seasoned brown rice and steamed butternut squash. This is the perfect way to use the leftover squash from the Moroccan stew I made. Squash keeps great in the refrigerator produce drawer.

Thursday: Fajitas. These will be made with the grilled steak, peppers, and onions from Tuesday’s grilling marathon.

Friday: Leftovers. Cleaning out the refrigerator.

Saturday: Thai salmon patties with beluga lentils. I’ve been dying to use these lentils, which I’ll be braising in coconut milk and spices.

Sunday: Sauerkraut and sausage. One of Thadd’s favorite go-to meals.

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