As promised, here is my menu for the upcoming week. I don't have anything listed for lunches because we typically eat left-overs. I consciously make too much for dinner. For example, Monday night's dinner is quiche. I'll make two quiches, one broccoli-cheddar and one spinach-goat cheese. We'll eat the equivalent of one quiche, and the rest will go in the frig for Tuesday's lunch. We might also make an appetizer to go with the left-overs for lunch. Today, Katherine made spinach-artichoke dip. One day last week, I made zucchini fritters.
It's important to note that I look at my schedule as I'm making the menu, so I can make sure I don't list anything that would not work on any particular day. We normally have pizza every Friday night, but this week, we are screening Fresh, and we've told people they can start arriving at 5 p.m. for a tour of the farm. Instead of having our usual pizza, we'll have a typical British tea at 4 p.m. with sandwiches and sweets.
Side dishes for dinner will include whatever vegetables are ripe in the garden on that particular day. Green onions will garnish quite a few of the dishes, and we'll have salad with some of the meals.
We will also be making dessert to go with most meals. Pudding is a favorite, as well as brownies and cookies, but I don't usually plan them ahead of time. Since dessert isn't absolutely necessary, I just fix them as I have time.
Breakfast: buttermilk pancakes
Dinner: Quiche, pasta salad, bread
B: French toast
D: Burgers, potato salad, zucchini sticks (veggie burger for Katherine)
B: scrambled eggs, toast, and hash browns
D: Pineapple pork roast, zucchini casserole
D: black bean casserole
D: goat cheese & portobello sandwiches
D: roast turkey breast, gazpacho soup (cold)
- potatoes (5# bag)
- broccoli and/or spinach for quiche (I'll be making one of each.)
- portobello mushrooms (1/2 to 1 per person)
- pizza toppings (green peppers, pineapple, mushrooms, black olives)
- berries (for muffins unless you're planning to use chocolate chips)
- additional vegetables for side dishes (if you don't have a garden or if it's not producing enough)
- lettuce and other vegetables for salads
- sour cream
- buttermilk (3 cups for biscuits and pancakes)
- goat cheese (1 to 2 ounces per person)
- cheddar cheese
- mozzarella cheese
- ground meat for burgers (we're using pork this time)
- pork roast
- turkey (I'm roasting the breast for Sunday dinner and will use the rest next week)
From the middle aisles of the store
- rotini pasta
- can crushed pineapple
- black beans (2 pounds)
- salsa (16 ounces)
- bread (if you're not baking your own)
- hamburger buns (if you're not baking your own)
- chocolate chips or berries (for muffins)
- tortilla chips (check label for artificial ingredients)
Spices and other stuff you should have in the kitchen
- chili powder
- onion powder
- garlic powder
- maple syrup
- brown sugar
- cooking oil
What's happening for the next week? I'll post recipes at least 24 hours before you need them. Most of Monday night's dinner is accessible already. Just click on quiche and bread (above) for links to recipes. The quiche recipe is for spinach-goat cheese. If you want to make broccoli-cheddar, just follow the instructions and substitute broccoli and cheddar. Most blender jars are big enough to hold double the eggs and milk mixture, so you only have to mix once. I'll post the pasta salad soon, so if you work away from home, you can get that mixed up and in the frig tonight.
Tip for quick quiche: Buy cut broccoli florets and shredded cheddar, and you can have the quiche mixed up and in the oven within 10 minutes.