Gentle Readers, The Practical Cook must confess something, yet again. Please lean in close. Last week, I patently ignored my Weekly Menus. Wednesday is my CSA day, and it involves a visit to the Carrboro Farmer’s Market. At said market, there is a food cart from The Pig in Chapel Hill. The Eldest Practical Cook Junior can read. The Youngest Practical Cook Junior is not afraid to place an order. They had allowance money in their pockets and are experts at collaboration.
Two hot dogs later, we ended up having salad for supper. Thus is the rhythm of summer. A bit chaotic and vegetable fueled, with a fair bit of pig thrown in. Alas, I try, but bacon follows me.
But I shall fight the good fight, and I’m putting out a menu again this week. However, I encourage you to fill your house with vegetables and then commit to using them. It’s summertime, and the meals should be easy.
So here is my weekly menu (aspirational):
And the Four-Square Grocery List to back it up:
The CSA from Brinkley Farms includes:
1 dozen eggs
1 bundle swiss chard
1 bundle carrots
1 lb red tomatoes
2 green peppers
Which may or may not translate into:
Happy birthday to The Practical Cook’s Mom. You don’t look a day over <redacted>. We’re having burgers, dogs, and watermelon, with a bunch of sides I’m not actually making. My SIL rocks, as does TPCM. I am however bringing Scotch Chocolate Cake:
Monday: Salmon, Green Beans, Potatoes, Fruit
The other joy of summer, guests! We are hosting almost once a week these days, and we are happy to be doing so this night. It’s a great time to cook a little bigger than usual, and break out some traditional favorites. For one of our guests, fruit is not optional, and it’s a great addition to the table in the summer.
Tuesday: Sausage and Pierogies
I just have to keep the freezer clean! Still laden with the spoils of the winter and spring, I’m going to cook something heavier but string out the consumption of it.
Wednesday: Tapas Night!
If I get near the Farmer’s Market, I will buy something extra. I have goat cheese and bread at home, I can top it with a green and call it crostini. Mama Tapas, as we call it at Chez TPC, can be any series of small bites. Great way to use up bits and pieces of leftover food.
Thursday: Dine Out!
Okay, I’ve got an event. More on that, follow my Twitter stream for more details. I plan to leave the at-home team with either sammies or lasagna. Let’s see if it goes to plan.
Friday: Spinach Quesadillas
This says, Punt! I know I’ll be tired, there’s a big week ahead, and I predict feelings of laziness and exhaustion. Martha won’t mint this recipe, but the kids will eat veggies.
Saturday: Dine Out!
There is always more research to be done! Send a suggestion my way, and I’ll put it on the list!
Do you find yourself cooking more extemporaneously in the summer? Do you cook at home more or less now? Post a comment today! It’s free AND easy.
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Coming up Wednesday, Nuevo Southwestern Salad Recipe!