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Weekly Menu

Saturday: Leftovers

Sunday: Sesame Noodles with Tofu and Broccoli

Monday: Shepherds Pie, Mixed Greens Salad

Tuesday: Leftovers

Wednesday: Hummus with Quinoa Tabbouleh and Fresh Veggies

Thursday: Leftovers

Friday: Brown Rice and Black Beans with Avocado and Broccoli

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Saturday: Spicy Turkey Soup with Avocado and White Corn Chips

Sunday: White Beans with Rosemary and Garlic with Quinoa and Greens

Monday: Out

Tuesday: Oven Braised Lentils with Brown Rice and Kale

Wednesday: Leftovers

Thursday: Stewed White Beans with Tomatoes and Rosemary, Roasted Potatoes and Broccoli

Friday: Leftovers

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Saturday: Local Grass-fed Beef Steak, Roasted Brussels Sprouts, and Baked Delicata Squash

Sunday: Polenta with Black Beans and Goat Cheese

Monday: Butternut Squash and Sage Casserole

Tuesday: Leftovers

Wednesday: Tofu Coconut Curry, Brown Rice, Broccoli and Carrots

Thursday: Leftovers

Friday: Curly Kale and Potato Soup

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Today was the last day for the Western Wake Farmer’s Market. I purchased some beautiful produce today. I got baby carrots, cauliflower, and sweet potatoes from Redbud Farm. From Fickle Creek Farm I got a pork loin, eggs, and some kale. I also got some local honey from another farm. I’m going to miss my Saturday morning trips to the farmer’s market. They open back up early April.

Weekly Menu:

Saturday: 3 Sisters Stew

Sunday: Kelly’s Famous Pizza with Goat Cheese and Sausage

Monday: Eggs with roasted potatoes and kale

Tuesday: Leftovers

Wednesday: Slow Cooker Tuscan Pork with roasted cauliflower and broccoli

Thursday: Thanksgiving! Roasted Brined Turkey, Mashed Potatoes with Reisling Gravy, Ginger Honey Carrots, Roasted Brussel’s Sprouts, Baked Winter Squash, Classic Cranberry Sauce, Grandma’s Rolls, Pumpkin Cheesecake

Friday: Spicy Turkey Soup

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Another successful trip to the Western Wake Farmer’s Market this morning, although it was a cold and wet morning. I bought kale, chard, eggs, and chicken breast from Fickle Creek farm, green beans, heirloom sweet potatoes, and heirloom tomatoes from Red Bud Farm,  red new potatoes from Jones Farm and some Arkansas Black apples from one of the other wonderful farm’s.

Farmer's Market
 
Like most every Saturday I also planned my menu for the week in order to make my grocery list. I do this after my Farmer’s Market trip, since I’m never quite sure what I’ll get there. I usually finish my grocery shopping at Trader Joe’s and Whole Foods.
Menu for the week:
Saturday: Leftover 3 Bean Cassoulet
Sunday: Roasted Chicken breasts with balsamic vinaigrette, roasted sweet potatoes, garlicky chard/kale, heirloom tomatoes
Tuesday: leftovers
Thursday: leftovers
Friday: Black beans, roasted sweet potatoes, garlicky chard/kale, heirloom tomatoes

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