I love to plan.

I like to organize.

I used to be a Camp Secretary. One of my tasks was to put the campers into cabins. It was my favorite part of the job.

Now I tell food where to go and what to do.

Something that I love is to help those who don’t love to plan. Sometimes ideas fly out of my brain faster than I can write them down.

When I open the Abundant Harvest Organics box on Tuesdays, I usually have to not think about what’s in it, so that I can concentrate on filming the show.

Food, planning, menus… my passion.

But, I know that not everyone feels this way. To some, figuring out what to make for dinner is a chore, not a beloved task.

I want to help.

I’ve planned menus around the AHO box for a couple of years. I’m trying something a little bit different now, where I’ll help when you need it. Just ask. But, once in a while, I’ll also share my menu plan for the week.

Here’s a look at some of what I’m planning to make next week for lunches or dinners.

Eggplant Lasagna and Caesar Salad

Breakfast Burritos with Crispy Potatoes

Broccoli Stir Fry and Fried Rice

Crock Pot Chicken with Savory and Mushroom Gravy and Roasted Veggies

Poached Eggs with Olive Oil, Parmesan, Basil, Savory, and Tomato over Polenta alongside Roasted Zucchini, with Watermelon for dessert

Veggie Pizza (with squash, tomato, onion, bell pepper, broccoli, and basil), with Watermelon for dessert

Taco Salad

Bean and Cheese Quesadillas

We will have plenty of leftovers for lunches and to be made into other meals… Or things from the freezer, like the Eggplant and Tomato Risotto from this week’s episode that I plan to use to make Risotto Stuffed Heirloom Tomatoes topped with a Poached Egg and Parmesan. I’m also planning to make some Peach Cobbler, and some Peach Topped Pancakes.

But first, I’m off to make some Margherita Pizza for tonight’s dinner.

Happy Eating!