It’s about time I start meal planning again. It saves us money, time, effort and it gives me something to look forward to in the week. Additionally, meal planning minimizes kitchen waste. There’s no forgotten carrots in the bottom of the crisper with a well-conceived meal plan.
But strawberry season ended this week, and cherry season began. So I purchased my last clamshell of local strawberries and my first few pounds of cherries which we plan to eat every day we until the season ends.
I intend to post recipes for most of these dishes, but you’ll have to subscribe to the recipe feed because they’ll be updated on an as-prepared basis.
Monday: A picnic for an outdoor concert. Herb-roasted chicken. Simple Salad. Raw Radishes and Salad Turnips. Fresh cherries.
Tuesday: Breakfast for supper & One Local Summer. Fried eggs over Swiss chard. Breakfast sausage.
Wednesday: Asian chicken lettuce wraps. Miso soup. Umeboshi.
Thursday: Chicken and vegetable soup. No-knead bread. Simple Salad.
Friday: Independence Day & One Local Summer. Barbecued Lamb Ribs. Simple Salad. Raw carrots, radishes and salad turnips. Cold Quinoa Pilaf. Whole Cherry Ice Cream.
Saturday: Another One Local Summer Meal. Goat Cheese Souffle. Simple Salad. Steamed Snap Peas. Cherries.
Sunday: Market Day! Eat out from one of our vendors at the market. We’re too exhausted after running the the thing to even conceive of cooking.
Happy Eat
Yummy! Barbacued Lamb Ribs. That’s a nice spin on the traditional Fourth of July dinner.