this week’s menu

Well, I certainly have been off the grid when it comes to keeping up with the weekly menus. It’s been a wonderful summer, packed with time spent by lakes and beaches, with some canoeing and some surfing, and well, lots of change on the career front (I promise a separate and detailed post about this…).

And like all good habits, this menu thing is hard work to keep up with (but worth it…). So having fallen off the wagon, I’m gonna pick myself up and get back on it. Here’s to change, here’s to keeping up, and here’s to good eats.

CSA goodies from this week that need to be incorporated: Corn, eggplant, onions, green beans (green, yellow, and purple varieties), potatoes, squash, peppers, tomatoes, collard greens, and more.


Monday: Tofu green curry with green beans; White rice; Potstickers

Tuesday: Roasted chicken with rosemary and thyme; Sauteed green beans and potatoes; Arugula, beet, goat cheese salad

Wednesday: Grilled steak; Heirloom tomato salad with shaved parmesan; Couscous

Thursday: Grilled striped bass (the boys caught a 40 in. striper over the summer!) and garlic shrimp (for Sonia); Roasted corn and tomato salad; Ricotta-stuffed grilled peppers

Friday: Braised collard greens; Red beans and rice; Butter carrots


With dinner meetings and soccer practices slated for this week, not sure how we’ll do, but we’ll give this reboot a try!






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