We’ve been traveling so much this summer. July started out with a visit to my in-laws in Vermont, and shortly after that we headed out to Nova Scotia. After a brief time at home, we turned around and drove south to visit my parents on the Jersey shore. Then we came home for 24 hours before heading to Great Wolf Lodge for my son’s birthday.
And now, we’re home.
I can meal plan again.
It’s been challenging to find a home for all my farm share vegetables during this stretch, so I’m glad to be back for long enough to plan some good meals for my family. August is when the veggies are in their full splendor.
Highlights from this week’s farm share pickup include 12 ears of corn, 4 pounds of tomatoes, and a couple beautiful eggplants. I don’t even like eggplant, but these guys are gorgeous. We’ll use them to make soup for my husband to take to work for lunch.
My daughter asked if she could make homemade ravioli and Caesar salad for dinner one night. I’ve never made homemade pasta before, but we’re going to try it. It should be good with a little homemade marinara sauce on top.
Real Food Meal Plan Week 26
Saturday: Applegate Farms hot dogs, roasted potatoes, corn on the cob
Sunday: Homemade ravioli with marinara, Caesar salad
Monday: Chicken taco salad
Tuesday: Ravioli leftovers, green beans
Wednesday: Vegetarian Cassoulet (recipe from cooking camp), salad
Thursday: Vegetable frittata
Friday: Homemade pizza