Happy first day of August! Summer is flying by! Our weekly CSA is keeping us loaded up with fresh veggies which I am trying very hard to use! Here is what was on our menu plan this past week.
Saturday: We spent the day with friends at their lake and then had dinner at their house.
Sunday: We hosted our monthly supper club. This month’s theme was Turkish. We made grilled chicken which we served over rice pilaf, eggs cooked in a pepper and onion dish as well as a grilled eggplant dish with spicy chickpeas and walnut sauce.
Monday: We had lots of leftovers from Supper Club so we had them for dinner. They were just as good the second day, and I got a night off from cooking….score!
Tuesday: I made Tortellini with Creamy Pesto Sauce using The Pioneer Woman’s recipe. I was able to use the basil that I’ve been growing on the deck for the pesto sauce. Yum! I knew the kids wouldn’t like the pesto sauce, so I didn’t pour it over all the tortellini. Instead the kids had butter and parmesan cheese on their tortellini.
Wednesday: I made Roasted Veggie & Goat Cheese Wraps adapted from Vanilla Bean Café. I used a variety of vegetables from our CSA which I roasted. I put them on wheat flatbreads but didn’t actually like the flatbread very much. I served the wraps with corn on the cob, mini tater tots and onion rings.
Thursday: I made Teriyaki Burgers with Grilled Pineapple and Onions from Recipe Runner. I used ground beef instead of ground turkey. I also didn’t make the avocado cream sauce and instead used guacamole. This recipe involved a bit of effort, making the homemade teriyaki sauce, cooking the burgers, and then cooking the pineapple and onions. However, they were super tasty! I served these with sautéed Swiss Chard and Breaded Squash Sticks.
Friday: We used the leftover teriyaki sauce to make a Teriyaki Pizza. We used the leftover roasted vegetables and goat cheese to make another pizza. Both were pretty good and a great way to use up leftovers!
What is on your menu this week?