This Week’s Menu, April 17, 2016

Modern studio background, sepia look

Menu for the week of April 17, 2016

Sunday
Breakfast: Pancakes
Lunch:  Salad and leftovers from last week
Dinner:  Mongolian Beef

Monday
Breakfast:  Leftover pancakes
Lunch:  Lunch out (a friend invited us for a visit)
Dinner: Pork fajitas with guacamole and pico de gallo (I’m pressure cooking a pork shoulder. This is the first use of that meat.)

Tuesday
Breakfast:  Bacon and eggs
Lunch:  Pulled pork gyro with homemade tzatziki sauce (I’m using this recipe.)
Dinner: Meatloaf

Wednesday
Breakfast: Cheese quesadillas
Lunch: BBQ pork sandwiches (3rd use of pork shoulder.)
Dinner: Shrimp with spinach and orzo

Thursday
Breakfast: Asparagus omelet
Lunch: Tuna fish sandwiches
Dinner: Meatloaf leftovers

Friday
Breakfast:  Eggs with the (next to) last of the pulled pork
Lunch:  Salad
Dinner:  Potluck soup from the garden. (I have lots of greens and asparagus that can go into soup. Any pork leftover can go in too.)

Saturday
Breakfast:  Breakfast out (We almost always have breakfast out if we’re hunting garage sales.)
Lunch:  Potluck soup leftovers
Dinner: Pizza

This week we’ll start eating more from the garden. Spinach, Swiss chard, snow peas, carrots, and asparagus are coming in fast and heavy so I want to incorporate them in all our meals. The asparagus bed produces enough spears for an entire meal a day. I freeze them immediately if I don’t plan to use them that day. Asparagus can go limp quickly if it’s not chilled or standing in ice water.

Do you like asparagus? Is there any vegetable you won’t eat? I try beets from time to time but I haven’t liked them yet. I’m not fond of sweet potatoes either. Greg loves sweet potatoes though so I grow them for him and the dogs.

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6 Comments

  1. Sign me up for Mongolian Beef Monday! Sounds good (unless it’s a variation of Mongolian Bozbash. By the way, we tried Asparagus omelette but made on basic mistake. We didn’t cut the asparagus into bite sized pieces and ended up wrestling with long triffid like things, egg going all over the place. (I exaggerate. It’s my nature 🙂 )

    • Mike: Yeah, you gotta cut the asparagus up, but it’s really good in an omelette.

      re: Mongolian beef
      I saw this recipe on a cooking show ‘Simply Ming’. I’m missing the oyster sauce but I can pick that up today. It looked so good when he plated it up that I had to try it. It’s one of our favorites when we eat out.

  2. JackieBCentralTexas

    We all love sweet potatoes in our house and personally have never tried swiss chard or asparagus either one. Not really sure if I want to either.

    Maria as usual your menu plan is delish and the only vegetables I refuse to eat are beets, collard greens and kale. Of course it took me years before trying fried okra and green tomatoes so who knows what will eat in future that have not tried yet.

    • Jackie: I’m actually growing a patch of collards for the animals. It’s a little too bitter for my tastes.

      The kale is so-so with me. I started growing it for the animals, but recently I had a sample of dried kale chips with sea salt. It was quite good, so I might try to duplicate it.

      With farm animals, nothing goes to waste.

  3. I love asparagus! Yum. My luxury but quick dinner is to boil pasta, a couple of minutes before its cooked, add chopped asparagus and some (frozen) peas, cook for a couple of minutes then drain and add pieces of smoked salmon. Heaven.

    You can tell I’m not one for fancy sauces 🙂 Probably melted butter with basil in would dress it all up nicely.

    • Jenny: Greg makes a great tomato based sauce for pasta, but we like to do pesto sauces too.

      I love your idea for asparagus and peas. We’ve never done that before. I’m going to try it the next time we have pasta.

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