Sunday, July 15, 2012

Real Food Menu Plan #36

One of the seasonal chores I like best right now is squirreling away as much pesto as possible to get us through the year.  My parents always grow basil in the summer and do the same.  They taught me the freeze-basil-in-ice-cube-trays trick.  It's quite handy.  Once it's frozen in cubes, we transfer them into a container, seal the lid, and pull a cube or two out to thaw when needed.  This pesto recipe is a favorite of mine.  It makes a lot at once and tastes delicious.

To do: thaw & season fish for Tuesday night

Lunch:  Quesorritos & Bell Pepper Slices with Pesto
Snack:  Plums

To do:  make baba ghanoush
Breakfast:  Sourdough Toast with Cream Cheese & Fresh Berries
Snack:  Watermelon
Dinner:  Mexican Food Bar (concept coming soon) & Corn on the Cob

To do: soak porridge, start pho broth, thaw chicken stock for Saturday night
Breakfast: Eggs with Tomato & Avocado Slices
Lunch:  Simple Taco Salad using Leftover Beef from Monday Night
Dinner:  Summer Veggie Skillet Pizza using Pesto instead of Pizza Sauce

Breakfast:  Porridge & Eggs
Lunch:  Grilled Cheese Sourdough Sandwiches with Tomato & Avocado Slices
Dinner:  Pho (Using Green Beans Instead of Noodles) & Caprese Salad

To do: menu plan
Lunch:  Leftovers
Dinner:  Leftovers
(Sunday is my day off)

I'm sharing this at Monday Mania, Simple Lives Thursday, Pennywise Platter, Fight Back Friday.

No comments:

Post a Comment

I value your feedback. Thanks for taking the time to share yours!


Related Posts with Thumbnails