What’s for Dinner?: May 23-27
How excited are you to have local summer vegetables and fruit in season?? I’m psyched to add more and more local produce into my meals.
I’ve seen some foodies map out their weekly dinners via their blogs. It’s a fun idea. Ambitious, but doable, seeing as (a.) I tend to map out my grocery shopping plans for the coming week on Sunday or Monday (b.) I already write ideas for meals by scratching on scrap paper or writing on my kitchen’s dry erase board (c.) I can always change my mind!Â I’ll also point out my favorite brands, names of farms where food comes from, where you can buy these products locally, etc.Â So, here goes…
Monday: Grassfed beef burgers fromÂ Stand Fast Farms with Lively Run chevre goat cheese and carmelized onions served on wheat hamburger buns by Rudi’s Organic Bakery; Roma tomato salad with oregano, garlic, salt and olive oil; left over egg, bacon, onion and cheddar quiche (from Sunday breakfast) (all purchased at the Lexington Co-Op)
Thursday: Sweet and sticky chicken drumsticks; left over bean salad (from Tuesday night), grilled and served with balsamic vinaigrette
Wild card: Pea and bacon risotto (May 2011, Food & Wine)
What’re you having for dinner this week?