WEEKLY MEAL WRAPUP

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

Comment(1)

  1. Andrea says:

    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????

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