I love making a meal out of freshly prepared vegetables from the Farmers Market. Who needs meat when you have corn on the cob, green beans, zucchini, yellow squash, vine-ripened tomatoes and such? What are your favorite summer meals?
Did you wonder where my menu was last week? It was one of those weeks where very little cooking took place around here. David and I had gone to Oklahoma City over the weekend to celebrate our anniversary. He then flew to Houston very early Monday morning for a business meeting while I met up with a friend in the city for lunch. I didn’t get home until after 7 p.m. As I recall, I just scrambled some eggs and made egg burritos for Chris and myself. Since David was gone and Chris went out with friends, I just had a salad for dinner on Tuesday. Wednesday, I drove to the airport to pick up David and we ate dinner at a restaurant on our way home. I had a meeting on Thursday so we were all on our own that night and I think David brought home pizza on Friday. Anyway, this week will be an attempt to get back to *normal*, whatever that means.
Monday: Black bean enchilada casserole, salad, tortilla chips and salsa
I have a meeting tonight for the executive committee of the board I chair. It’s a dinner meeting and I’m providing the main meal while another member will bring dessert. I plan to use the filling from Black Bean and Corn Quesadillas for the main dish. I’ll put a couple of tablespoons of the filling in each flour tortilla along with some grated cheese, roll them up and place in a baking dish. I’ll then spoon salsa over the top, cover with foil and bake. I’ll bring sour cream to dollop on top of each serving. Since I won’t be home for dinner, I’ll make two pans of these, leaving one at home for David and Chris.
Tuesday: Pancakes, eggs, bacon and smoothies
It’s time to use up some extra eggs so we’ll have “breakfast for dinner”. I bought a package of all natural, uncured, nitrate-free bacon the last time I went shopping in the city and stuck it in the freezer. We rarely eat meat at home so this will be a nice little treat. I’ll use my homemade yogurt and frozen fruit for the smoothies.
Wednesday: Seasonal vegetables and homemade cheese bread
I’m going to the local Farmers Market this morning and will purchase several locally grown vegetables for our dinner. I’ve also signed up to bring a meal to a friend undergoing chemo so I will be cooking extra for her. I don’t know for sure what I’ll find at the market but I’m hoping there will be corn, green beans and squash. I have a big bag of organic carrots in the fridge and will cook some of those, too. Along with the veggies I will be making my daughter’s cheese bread (one for us and one for my friend).
Thursday: Everyone for themselves
I’m meeting my cousin in the city for lunch. I’ll probably do a bit of shopping on my way home so I may not be home in time for dinner. The guys can either forage in the fridge for leftovers or pick up something in town.
Friday: Grilled chicken, mashed potatoes, fresh veggies, salad
When I bought the bacon, I also picked up a package of organic, humanely-raised chicken breasts. I’ll thaw those out, marinate in something tasty and then throw them on the grill. I’ll serve the chicken with mashed potatoes, salad and whatever fresh veggies I have on hand.
Saturday: Date night!