I've been ill for the last few weeks, too tired to do much thinking. Meal plans have gotten us through. If I did not have them planned, I would have begged for take-out almost every evening, I think.
So here goes:
Stuffed baked potatoes with mustard greens and New Zealand spinach from our garden, as well as asparagus and garlic scapes from the local farmers market. Topped with sour cream from our Amish dairy source.
(Inspired by the offerings at a neighboring farmers market)
Stinging Nettles Soup
Rabbit, Hunter Style
Strawberry-Rhubarb Crumble (with a gluten-free topping made with oats and coconut flour)
Chickpea Curry with Turnip Greens and Radishes (both from the garden), served over brown basmati
Cardamom Ice Cream (from the farmers market)
Cocktail of the week: Gin and Tonics
Potluck party with some gluten-free and some vegan folks. Take a millet/black bean/mustard greens/sweet potato salad? Improvise with whatever comes in our first CSA box of the season.
Rice Pasta with any veggies in the fridge or garden
Assorted Salad Greens
(Sa and Su--out of town)
Check out more meal plans at Menu Plan Monday and Mindful Menus.