Well, the year is officially flying by, and I can hardly believe that this meal plan will take us through the first week of June!  The weather is consistently up in the 80’s, the garden is starting to take off with all the sunshine (our very first strawberry is almost ready to be picked!), and I am starting to get very unsightly tan lines from my daily walks at work.  With all the changes in the weather recently, I have been wanting to change up my cooking too, craving a wider variety of meals.  I don’t generally make multiple new meals in a week, but this meal plan includes four new meals!  Wish me luck that I won’t be stuck eating mediocre leftovers all week!

Meal Plan for May 30th to June 4th:

1. Taco Salad – Green salad (from our garden!) topped with seasoned ground beef, bell pepper, tomato, red onions, avocado, sour cream, and a spicy “ranch” dressing (which will be homemade starting with a greek yogurt base).
2. Artic Char Chowder – A recommendation from my brother
3. Parmesan Pork Tenderloin with Roasted Broccoli – Pork tenderloin cut into medallions, then pounded flat and crusted with parmesan cheese, then pan fried. We’ll see how that one turns out…
4. Piperade – No relation to Powerade…this is from my French cookbook “Je Sais Cuisiner” (I Know How to Cook) by Ginette Mathiot, which I absolutely love! Piperade is an egg dish, with bell pepper, tomato, ham, and spices. I just like the funny name.
5. Steak with Grilled Mushrooms and Asparagus – The last of our grass-finished steaks *sigh*.

The last day of the week, Saturday June 5th, is our 4th wedding anniversary! That day, instead of cooking, we’ll be going to a restaurant downtown called Local 127 that serves only seasonal and locally sourced foods. I couldn’t be more excited!

Advertisements