This week’s menu is based largely on the fact that we have loads of unused veggies from our camping trip and Alex’s birthday party. I cannot stand to waste food! In addition, the zucchini is coming in like crazy and our fig tree needs to be harvested BIG TIME (and I am new to figs). I’m always, always looking for good zucchini recipes, and would love to have some ideas for figs, so if you have any please email me or comment!
Monday-Alex’s birthday party: Andrew’s famous shrimp fajitas/beef fajitas, rice, beans
Tuesday-spinach fettucine with grilled vegetables, dessert: caramelized pineapples
Wednesday: stir fry veggies with rice
Thursday: corn pudding souffle with cilantro salsa (from Vegetarian Cooking for Everyone by Deborah Madison), romaine hearts with parmesan and lemon vinaigrette
Friday: grilled salmon and asparagus with balsamic butter, grilled potatoes, dessert: caramelized figs with homemade vanilla bean ice cream
Salmon is a wonder food, people. It is low in calories, yet high in protein, and is full of the “good fats”, the omega-3s. And it’s really, really yummy.
