Menu Monday – Summer Break Style

Heather says:

I didn’t get around to posting last week’s menu, but I assure you we ate, several times a day even.

We are definitely using the grill much more often and the foil wrapped vegetable packs are an incredibly handy way to use up the CSA’s bounty without putting in a ton of work. I just adjust the seasonings to match the protein we’re going to have. If you like blue cheese try a splash of balsamic vinegar and top with the cheese after the veg are done. If you are serving fish, a squeeze of lemon and some rosemary or basil would be fantastic. If you want shish ka bob flavor without the effort some teriyaki, soy sauce, and ginger. Don’t be scared to experiment, the worst thing that will happen is you’ll know better next time. (You can even just try your experimental seasoning on a mini packet before trying it on the whole batch)

This week promises more squash and if we get any more cabbage, I’ll have to try my hand at sauerkraut. Theoretically it’s not hard, finding the room to make a batch is an issue all in itself.

This week I do hope to finally take pictures and share how we do fish tacos.

I’m also glad that I finally nailed down a version of gluten-free zucchini bread that I’m proud to share.

What are you serving this week?

Monday – Bolognese (meat sauce) over sauteed summer squash Tuesday – Sausage and cabbage skillet, I’ll probably toss in some squash  and serve with roast potatoes, too Wednesday – Blackened chicken, cheese grits, sauteed veg Thursday – Salads – specifics to be determined by the CSA box Friday – Fish tacos, cabbage slaw, cilantro rice Chipotle copy-cat style, mango salsa  Saturday – Cheeseburgers, baked beans, squash and zucchini fries Sunday – Lowcountry boil