Menu Monday: Back to Business (Tuesday)

So it was going to be posted yesterday but I was having computer issues, and head-desk issues. So without further ado: 

Okay - enough savoring my birthday week and time to go back to cooking actual meals, not just skating by on grilling a protein and steaming some veggies. It's been hot, so I haven't been wanting to cook, but I'm pretty sure I'm legally obligated to feed my daughter so I've been forcing myself to do so. So, Sunday she and I both went to the farmers market to get inspiration. I let her point to some cherries, "brown grapes" in her language. I'm going to can those bad boys based on this post. I want summer in a jar in the middle of winter, too.
She also pointed to eggplants and asked if they were chocolate. Then looked only more confused when I said they were eggplant. I also got some Yukon gold potatoes, apricots, and grape tomatoes "sweeter than a mother's smile," according to the farmer's sign. I didn't end up cooking the pulled pork last week because of a scheduling error. I ended up being the only one home on Friday so I had Indian food instead. So it's in the slow-cooker for tonight.

Monday - BBQ Pulled Pork Sandwiches, Oven baked green beans
Tuesday - Mexican Eggplant Casserole with tortillas and re-fried black beans
Wednesday -  Turkey Spaghetti Bolognase and Snap Peas
Thursday - Grilled Parmesan Chicken Skewers over Vegetable Couscous
Friday - Family Pizza Making Night (zucchini, bacon and mushrooms)
Saturday - Leftovers night
Sunday - Farmer's market surprise probably involving the grill.

Menu Monday: The Blueberry Edition

Went to the farmers market yesterday and found one of the vendors selling California plums. Complete with code stickers on them like the ones found in the grocery store. Not awesome. I don't think they should be allowed to do that. A farmer's market is for local produce. We have plums in Wisconsin and Michigan. Not yet, but in a couple weeks. The whole point of the market is to sell fresh local produce that is in season. It made me sad because the same vendor has the sweetest most delicious cantaloupe I've even had. I dream about it in the winter. Watermelon is awesome too. The melons are local, like thirty minutes away. It broke my heart a little. Did buy the watermelon though. Can't wait to break into that puppy.

Also picked up some yellow wax and some green beans, black raspberries, fresh red onions, cabbage, split-pit peaches, sugar snap peas, and a tomato. Yum.

Monday - BLTS with Apple Coleslaw Salad
Tuesday - Fish Tacos, Cilantro-Lime Rice, Corn on the cob
Wednesday - Spaghetti Pie
Thursday - Beef and Green Bean Stir fry with noodles
Friday - Family Pizza Night
Saturday - Burgers and Hot dogs
Sunday - Chicken Salad Sandwiches

I've got Blueberries and Black Raspberries to deal with. Here's some things I'm thinking about doing with them: 
Chicken with Blueberry Salsa
Blueberry Buckle
Classic Blueberry Muffins

S is for Summer Squash Spectacular

Sunday was Farmer's market day and it was a scary, blustery, raining mess. Then for about an hour between ten and eleven the clouds parted and the Universe granted me my Earl Grey tea, Slice of Galette de Rois from my favorite nun, and this week a special guest to market day, my Husband, J. Because the weather was so fowl, We were able to get a lot of great deals. For example instead of the normal 2 for $8 cherry pints, I was begged to take 2 for $6. Twist my arm. A GIANT perfectly ripened candy-sweet cantaloupe the size of two chain store sized melons for $4. Then for $3, I was encouraged to fill a bag of random summer squashes and zucchinis and cucumbers.I was not going to pass that up, and I didn't.
So, Here are some front runners for what to do with my excess of squash.

Courtesy of Martha Stewart Two-Colored Squash Loaf Cake
From Kitchen Daily Zucchini Moussaka
From All Recipes Calabacitas con Elote
From Epicurious Baked Zucchini Fries with Tomato Coulis

Yummy!

Second First Anniversary and a Menu Monday

So Sunday was our First Wedding Anniversary. Saturday night we had Ruby stay the night with her grandparents so that J and I could enjoy a night out to dinner and some time to ourselves. We decided that would be the night we'd stop trying NOT to have a child. So we'll see.
I should be registering for classes soon for the Fall semester. Looking over the courses, they are as necessary as boring as they sound. Maybe I'll be pleasantly surprised.
Things are moving along nicely for the month of June. With two and a half days to go, I still need to make the curtains for the kitchen. When talking to J about it he said that I should give myself a one-day extension due to the last needle on my sewing machine breaking when I was 3/4 of the way done with my bag project. If I need it I'll take it.

I did not clean the hood vents in the kitchen in bathroom last week, so first thing after the post, that's what I'll do. 
Floors were vacuumed. Dishes were done. No leftovers wasted, week 3. Farmer's Market visited and came home with some lovely cantaloupe and a giant bag full of patty pan, zucchini, round zucchini, cucmbers, and yellow squash. I'll have to investigate some squash recipes.

So for this weeks menu:

Monday - Teriyaki Chicken Stir-fry with Pineapple and Noodles
Tuesday - Chorizo, Red Pepper, and Rice Stuffed Round Zucchini Squashes with Quesadilla for the Roo.
Wednesday - Pizza night, bacon, mushroom, and yellow squash a family favorite
Thursday - Sweet Corn Pasta Salad with fresh sweet corn from the farmers market
Friday - Date night with Grilled Burgers and pasta salad, probably some grilled zucchini.
Saturday - Fish and Chips with Peas
Sunday - Fourth of July Family BBQ at J's Parents Summer House.

Menu Monday

This weeks menu is brought to us by my local Farmer's market.
I LOVE farmer's markets. I especially love my little town's because all the growers are so small and cute. Especially in the early harvest season. Some of the booths have one item now but will have thirty by the end of summer. I love being able to see the change, from lean to bountiful. I also love grocery store rarities like English peas in the pod and local red currants.

Yes, Roo has gnawed off the bottom of the letter 'p'. For your information, that many pea pods yield that many peas(approximately a 1/2 cup and I bought what they had labeled a quart). They will be starring in Monday's dinner courtesy of Martha Stewart.

On with the meal plan:

Monday - Creamy Pasta with Peas, Arugula, and Pine Nuts
Tuesday - Chili-rubbed Steak Tacos with Snap Pea and Radish Salad
Wednesday - Grilled Chicken with Mango Salsa and Edamame Coconut Jasmine Rice
Thursday - Eating out
Friday - BBQ Chicken, Potato Salad, Grilled Asparagus
This is the same BBQ chicken from last week that never got cooked
Saturday - Eating Out
Sunday - Father's Day (Yet to be decided, but will consist of a brunch and dinner since Ruby has a Daddy and a Papa)

At some point this week I have currants to use. I'm wanting to make a very European style tart.
I also have some rhubarb and the sweetest, smallest, beautiful strawberries I have ever tasted and seen.
Did I mention how much I love the Farmer's market?