June 4-10, 2012
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||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!|
Recipes are from: De Ma Cuisine, MyRecipes, Abundant Harvest Organics, Joy the Baker.
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