I am breaking with tradition and actually getting my menu plan up in a timely fashion. It’s amazing all of the things I decide to do when I know I’m supposed to be filing insurance claims. I’ve already cleaned the kitchen and have hazelnut meringues in the oven as I type, which are essentially using Heather’s yummy recipe...
This week’s host is Esther of Lilac Kitchen, and her ingredient is cucumber. I love cukes, but they don’t love me. I am growing some, though (see above!). These are a bunch smaller than the first ones. We were having so much rain that the first few I got were HUGE–8-9 inches long and really thick, too. I’ll have to water more often if I want the big ones again!
Monday:
Curried beef with roasted cauliflower
Tuesday:
Kale and white beans with sauteed garlic
Salsa-mole
Weds:
Lemon thyme turkey cutlets breaded in quinoa flour
Thurs:
Quinoa with parsley pesto and broccoli
Friday:
Leftovers!!!
Sweet/baked treats:
Raw peach/raspberry tart
A bread recipe I’m working on
lemongrass tea
apricot slushies
From my garden:
Tomatoes
peppers
blueberries (not many)
garlic galore
herbs–thyme, rosemary, mint, parsley, basil, etc.
From the farmers’ market:
peaches
plums
nectarines
apricots
onions
peppers
Stumble It!
Yum hazelnut meringues. I have added you to the menu swap.
YUM! Great menu! Kale and white beans is a long time favorite, and I have been wanting to try again at roasted cauliflower. (I have some unsuccessful attempts in my past.)
Now I am all freaked out about acrylimides, though, from reading the roasted cauliflower recipe…
The menu looks great and has some of our favorites. This time of year is so full of good food.
Wish I could plan my weekly meals like this. In any case, thanks for the roasted cauliflower idea.
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