It's a gorgeous Portland summer day! I love my Saturday routine lately--wake up, watch a couple of cooking shows while drinking coffee, cook breakfast, then head to the Hollywood Farmers' Market. Here's the bounty my husband and I picked up today:
Red Russian kale, green cabbage, sugar peas, butter lettuce, carrots, cucumber, garlic scapes, onions, potatoes, cilantro, and parsley. I budget $25 a week for the farmers' market, and this week I came in at $22.
Based on the produce I got today, here's the meal plan for the week. I'm including links to the recipes I'll be using, then in my daily posts I'll include any changes I made when I actually prepared the dishes.
Sunday: veggie burgers, grilled cabbage slaw, and pickled vegetables
Monday: grilled fish, carrot-ginger soup, and chimichurri quinoa (plus leftover slaw, if available)
Tuesday: grilled sirloin & salmon with chimichurri sauce, roasted potatoes (probably also tossed in chimichurri sauce), and kale
Wednesday: seared scallops tossed with pasta, peas, and garlic scape pesto and a green salad (plus leftover soup, if available)
Thursday: pizza with potatoes, pancetta, and kale and a green salad
I generally plan meals for 5 nights a week, leaving the weekend nights free to go out, make something easy & quick with whatever I have lying around the pantry, or finish up any leftovers. I made a grocery list today to get any additional ingredients I need for each recipe and any other essentials that we're getting low on, and will go shopping tomorrow.
I've been on a canning/preserving kick lately, and there's a sale on organic apples and peaches at the grocery store. Depending on how they look, I may stock up and make apple or peach butter (or both?) this week. If you're interested in preserving, I highly recommend Ashley English's book, Canning & Preserving, from her Homemade Living series. It's filled with useful tips, easy-to-follow instructions, and delicious recipes.
Enjoy your Saturday--I hope it's as lovely as mine.