What’s cooking Sept 16-22

Kale, corn on the cob, yellow squash, zucchini, tomatoes, eggs, peaches, yellow poblano peppers, broccoli

Monday: Asian Kale and Salmon Salad using the kale and garlic.  VERY good, classy, and yet pretty simple

Tuesday: Sweet Corn Squash Soup using 4 ears of corn and 1 yellow squash.  Very simple, yet reminded us of cream of crab soup.  Maybe we will add crab to it some day.  Also made No Knead Crusty White Bread.  While it doesn’t use any vegetables, it was super easy and a great accompaniment.

Wednesday: Grilled Zucchini Caprese Sandwiches using zucchini and tomatoes.  Had to skip the basil, but added Kale and Walnut pesto using the rest of the kale.  Hubby liked this, I did not.

Thursday: Sliced the rest of the yellow squash and zucchini and roasted them with just olive oil and salt, also roasted the yellow peppers and put them on a sandwich with the pesto from last night with slices of tomato and feta cheese.   I liked this sandwich muchly.  Baked the last two corn on the cobs for the side.

Friday: Ate out.  Did give the baby some steamed yellow squash.

Saturday: Hubby made up a stir fry using the green pepper and broccoli.  Also used the rest of the pesto and tomatoes on pasta for lunch.  AND hubby made more ice cream!! using the eggs.  Chocolate ice cream with strawberry sauce stirred in.

Sunday: Thai Noodles with Spicy Peanut Sauce using broccoli.  Technically, we actually used up all our produce already (the peaches went bad very quickly  😦  ) so we used frozen veggies for this, but any veggies you like to stir fry can be subbed in easily.  Yum!


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