Wednesday, August 11, 2010

MENU Wed 8/11 to Tue 8/17

Into the Heat of Summer: Easy Cooking ....
Leftovers, Salads, Grilling, and Slow Cooker

As you may have seen on Monday's post, I build my menu by taking stock of what's on hand and build my menu from those ingredients. I also have now received this week's veggies from The Produce Box, a local Community Supported Agriculture group that provides a box of farm-fresh, local fruits and vegetables right to my door. To find a CSA near you, check out

This week, I received:

  • Muscadine Grapes (1.5 lb)
  • Large Field tomatoes (1.5 lb)
  • Bell Peppers (qty 2)
  • Corn  (4 ears)
  • Red Potatoes (1.5 lb)
  • Spicy Sweet Dill Pickles, 1 pint

Last week's chicken-salad-with-squash lunch plan never came to fruition, as I had sufficient dinner leftovers for lunch that I didn't need to make anything new. Fortunately, Rosie is starting to eat baby food, so she will be getting some of that squash. If you'd like to learn how to make and freeze baby food, check out this helpful site

Here's the Week's Menu: 

WED 8/11 - Leftovers! We have some corn chowder leftover from Sunday night and some Pibil in the freezer; I'll saute the last of the summer squash as the veggie. I made extra brown rice the other night, too, so we'll add that to the mix. I have a nasty cold, so I need an easy meal night.

THU 8/12 - Exploring Muscadine Grapes. Sauteed Chicken Breasts with Grape Sauce - recipe in the making, though it will be something like this one. Serve with arborio rice and steamed corn.

If the baby lets me, I'll also try out Muscadine Grape Hull Pie.

Need Muscadine Grape recipes? I found the mother lode! The NC Dept of Commerce site has a recipe for all things Muscadine:  Juice, Jelly, Grape Butter, Grape Ice, Ice Cream, Pie, Dump Cake, Sherbet Floats, Cider, Fondue, and Sweet & Sour Glaze.

FRI 8/13 - Salad, salad, salad! Cool Shrimp Salad, Balinese Cucumber Salad, my new favorite Corn Salad, and instant brown rice. The salads don't take long to make, and can all be made ahead of time.

Tonight, after the baby's in bed, I'm going to put together Tomatoes Stuffed with Spiced Lamb so they're ready to pop in the oven to bake for lunch tomorrow. Why don't you try putting them together the night before, too, so they're ready for dinner the next night?

SAT 8/14 - Optional Menu. We may or may not be eating at home tonight, so I'll plan for Easy Shepherd's Pie. I know, I know, that's lamb for lunch and lamb for dinner. Hey, I'm not expecting to be home for dinner anyway. This is a just-in-case plan. The ingredients will all keep for future use if not used this night. If I do make it, I'll use some of the red potatoes I received in my produce box this week.

SUN 8/15 - Dinner on the Deck. Bison burgers, German Potato Salad, and Grilled Corn.

Muffins! I'll also make Oatmeal Carrot Muffins for the week's breakfasts - helped me find the recipe, using up the yoghurt and carrots I have hanging out in the fridge. I'll let you know how it goes!

MON 8/16 - Slow Cooker Day. Moroccan Chicken and Lentils, served over white rice, Tzatsiki Sauce spooned over all.

TUE 8/17 - Italian Night!
Italian Sausage, prepared with fresh tomatoes, bell peppers, and onions. Served alongside lasagna noodles, rolled up with ricotta, mozzarella, and parsley, sauce spooned over the top and then baked. I'll post the recipe once I make them. EDIT: Here's the Lasagna Rolls recipe!

How are you beating the heat? What's your favorite easy, summertime dinner? 

Great torpid grapes, all fattened through
With moon and sunshine, shade and dew
- - James Whitcomb Riley

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