AHO Menu June 4-10, 2012

June 4-10, 2012

	Main	Side	Side	Notes
Monday	Stuffed Summer Squash	Peaches and Mixed Greens Salad		Squash (use recipe from last week’s newsletter): Boil for 2-3 minutes, until just tender. Drain and cut in half lengthwise, then scoop out the seed section, leaving the stem ends intact. Coat the squash halves with olive oil, a sprinkling of sea salt, and pepper, fill them with a mixture of (my ideas: cooked ground beef, chopped chard, bread crumbs, onions, garlic, parsley, oregano, tomatoes), sprinkle them with cheese, if you want, and bake at 350F for about 15 minutes, or until golden on top. Salad: Use whatever greens you’ve got!
Tuesday	Honey-Soy Salmon	Basil and Summer Squash Risotto	Honey and Browned Butter Carrots	Leftover risotto can be frozen and enjoyed at other meals! Carrots: After carrots have roasted, drizzle with browned butter! To brown butter: cook in a saucepan until butter is bubbly and browned.
Wednesday	Crock Pot Roast Beef	Sautéed Summer Veggies	Carrot Polenta Dessert: Peach Crumble	This Week’s Feast – Episode 26!
Thursday	Grilled Chicken with Cucumber Melon Salsa	Barbecue Fries	Lavender Lemonade
Friday	Chard Potato Pizza	Fruit Salad		Use chard instead of spinach for this pizza! Fruit salad: Use the recipe, or just chop up some fruit and mix it together!
Saturday	Stuffed French Toast			Use cherries for the filling!! Omit the nutmeg.
Sunday	Chipotle Beef Tacos with Radish Slaw			Use the leftovers from Wednesday’s dinner for the tacos!

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