Though our schedule was slightly interrupted with a slew of different community events, here's what we enjoyed eating last week.
SATURDAY
out
SUNDAY
Breakfast - out
Dinner - homemade pizza topped with homegrown, marinated peppers, homegrown-made tomato sauce, organic cheese and homegrown salad
MONDAY
Breakfast - homemade skillet granola
Lunch - homegrown-made kimchi (made with homegrown daikon, carrots and locally bartered cabbage) raw cheese sandwich with homegrown salad
Dinner -out
TUESDAY
Breakfast - homemade skillet granola
Lunch - out
Dinner - homegrown peas & pasta with homegrown salad with homegrown carrots and local (bartered) blood oranges
WEDNESDAY
Breakfast - homemade skillet granola
Dinner - homegrown broccoli, carrot, potato, kale and green onion soup
Lunch - homegrown broccoli pasta and cheese with homegrown salad
THURSDAY
Breakfast - homemade skillet granola
Lunch - homegrown broccoli, carrot, potato, kale and green onion soup
Dinner - homemade pizza topped with homegrown, marinated peppers, homegrown-made tomato sauce, organic cheese and homegrown salad
FRIDAY
Breakfast - homemade skillet granola
Lunch - homegrown broccoli, carrot, potato, kale and green onion soup
Dinner - homegrown pea pasts and homegrown salad
1 Comments: "WEEKLY MEAL WRAPUP" »
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Okay, admittedly this is a dumb, dumb, dumb question, but I'm wondering about your pasta and cheese dish. What kind of cheese/sauce do you use/make for your pasta that doesn't turn all oily when hot and yucky once it begins to cool down?
I've tried a couple different approaches and short of using Velveeta (gag) I've never been able to make a usable cheese sauce. Any hints you could pass on????