I am breaking with tradition and actually getting my menu plan up in a timely fashion. It’s amazing all of the things I decide to do when I know I’m supposed to be filing insurance claims. I’ve already cleaned the kitchen and have hazelnut meringues in the oven as I type, which are essentially using Heather’s yummy recipe...
This week’s host is Esther of Lilac Kitchen, and her ingredient is cucumber. I love cukes, but they don’t love me. I am growing some, though (see above!). These are a bunch smaller than the first ones. We were having so much rain that the first few I got were HUGE–8-9 inches long and really thick, too. I’ll have to water more often if I want the big ones again!
Curried beef with roasted cauliflower
Kale and white beans with sauteed garlic
Lemon thyme turkey cutlets breaded in quinoa flour
Quinoa with parsley pesto and broccoli
Raw peach/raspberry tart
A bread recipe I’m working on
From my garden:
blueberries (not many)
herbs–thyme, rosemary, mint, parsley, basil, etc.
From the farmers’ market:
Yum hazelnut meringues. I have added you to the menu swap.
YUM! Great menu! Kale and white beans is a long time favorite, and I have been wanting to try again at roasted cauliflower. (I have some unsuccessful attempts in my past.)
Now I am all freaked out about acrylimides, though, from reading the roasted cauliflower recipe…
The menu looks great and has some of our favorites. This time of year is so full of good food.
Wish I could plan my weekly meals like this. In any case, thanks for the roasted cauliflower idea.
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