This summer cooking schedule is leaving me with fewer dishes to blog about, but it’s working perfectly with our schedule. I’ve been serving bagels for dinner (with cheese, hummus, or egg salad and veggies) for the past several Wednesdays, which is our busiest weekday, and that has relieved any mealtime stress at the end of the day.
The boys have been eating the corn from our farm share, albeit with some reluctance. A. discovered he likes the CSA onions sliced and grilled! I think they’re delicious, too, but I was really surprised that he felt the same way.
The summer is flying by and I can’t believe the end of this week brings us into August already.
Monday: Baked Ziti, red peppers & cucumber slices
Tuesday: Pan-seared green beans, baked tofu (marinated in Soy Vey), noodles
Wednesday: Bagels with Dijon Egg Salad, sliced tomatoes, carrots and celery sticks
Thursday: Meatballs in tomato sauce, pasta, farm share veggies
Friday: Roasted chicken, edamame, challah
Saturday: Eat out
Sunday: Leftovers (or pasta, or frozen bagels)
For more menu planning ideas, check out Laura at Organizing Junkie.