This weekend went far to quickly for my tastes. The one saving grace is that we traveled to the grain-and-feed store to pick up the seeds for our vegetable garden on Saturday — cannot wait to start the plants next month in the greenhouse…we are down to a small bag of heirloom tomatoes, a few bags of frozen pie pumpkins (use this in tomato-free Manarina sauce) and one bag of grated squash… we sill need to expand the gardens this year.
We started out today with blackberry waffles, coffee and yogurt (South American blackberries were available at the co-op this past week). What a nice treat.
Menu for the Week
Last night I made what I like to call “kitchen sink” pasta salad to serve to today’s lunch guests. My family calls it kitchen sink because it is never the same twice — I have a tendency to use whatever fresh produce, canned items and spices I happen to have in the house at the time. For this batch I included: brown rice pasta, olives, sweet pickles, artichokes, dried tomatoes, celery, carrots, garlic, asparagus, chopped parsley, basil, thyme, dill, sea salt, fresh ground pepper, goat cheese, olive oil and balsamic vinegar. For the rest of the week we prepared.
Breakfast
- Quinoa muffins to be paired with cantaloupe
- Maple granola
Dinners
- Shepard’s Pie
- Lentil moussaka
- Vegetable stew with herb dumplings
Next weekend we will make gluten-free pumpkin scones as a special Sunday treat. Have a great week….
Rainbow Arts 