The meals last week were certainly very colorful and tasty.  We are still working on using up the huge bag of carrots we harvested a few weeks back so we enjoyed an easy and very delicious carrot salad with almost each one of our meals.

The tromboncino squashes are young and very tender and sweet – perfect for summer squash dishes.  We tried a new squash casserole recipe that caught our eye and it turned out really delicious.  The guys even asked for seconds and that’s always a good thing!

Enjoying sweet and plump figs on sandwiches, in flour tortillas and toppings on pizza.  Figs are a very versatile food and enjoying using them in savory dishes.

Not to mention for dessert we’ve been devouring Jordanne’s scrumptious avocado and chocolate cupcakes.  Thing is they are so good – too good in fact they are dangerous!  Dangerous to the waistline (well, for me anyway)  I’m the kind that looks at desserts and can gain 5 lbs.

SATURDAY

Breakfast – homemade/homegrown blueberry pancakes with homegrown strawberries
Dinner – homemade flour tortillas, homemade spanish rice (homegrown onions, peppers, tomatoes) with homegrown sauteed pepper and local avocado  and onions (from Farmer S) with raw cheese

SUNDAY

Breakfast – homemade skillet granola
Lunch – leftovers from Saturday
Dinner – homegrown carrot salad (honey and orange dressing and ca grown raisins) with homegrown green bean salad with homegrown fig and cheese sandwich

MONDAY

Breakfast – homemade skillet granola
Lunch – homegrown squash, basil and herbs with pasta homegrown carrot salad (honey and orange dressing & ca grown raisins)
Dinner – homegrown squash, basil, tomatoes, peppers and herbs with pasta homegrown carrot salad (honey and orange dressing)

TUESDAY

Breakfast – homemade skillet granola
Lunch – homegrown green beans with homegrown carrot salad (honey and orange dressing with ca grown raisins)
Dinner – homegrown squash casserole with homegrown carrot salad (honey and orange dressing with ca grown raisins)

WEDNESDAY

Breakfast – homemade skillet granola
Lunch – homegrown tomatoes and avocados, cilantro sandwhich with homegrown carrot (honey, orange dressing and ca grown raisins)
Dinner – homegrown squash, herbs, tomatoes, peppers pasta cheese casserole

THURSDAY

Breakfast – homemade skillet granola
Lunch – homegrown fig quesadillas with homegrown cilantro, peppers, tomatoes and homemade flour tortillas and cheese
Dinner  – homemade herb pizza crust topped with homegrown homegrown-preserved marinated peppers and homegrown tomatoes, roasted eggplants, basil, figs and mozerella cheese

FRIDAY

Breakfast – homemade skillet granola
Lunch –  summer veggie pasta (homegrown tomatoes, peppers, squash) with organic cheese sauce
Dinner – homemade tomato sauce (homegrown garlic, celery, onions, peppers and tomatoes) with pasta and parmesan cheese