Day 1: Thai curry soup, Sourdough bread
Day 2: Unstuffed cabbage, Sauteed beets with poppy seeds
Day 3: Homemade pizza, Spinach salad
Day 4: Brats, Grilled mixed veggies with classic barbecue seasoning, Campfire potatoes
Day 5: Greek marinated grilled chicken, Grilled asparagus, Lemony couscous
Day 6: Tuna salad, Carrot and celery sticks, Banana bran muffins (from frozen supply)
Day 7: Broccoli Alfredo, Fruit smoothie
Notes: My family has so much to be thankful for and this weekend we’ll be counting our blessings while we celebrate those that gave the ultimate sacrifice for their country. As part of that celebration we’ll be doing some grilling. Brats, chicken, veggies – you can throw anything on the grill really. One kitchen item that makes veggie grilling easier for me is this grilling basket. It came with our grill and I didn’t think we would ever use it, but now I use it all the time. The basket keeps my asparagus and zucchini slices from falling through the grates and even lets me grill things like cherry tomatoes, mushrooms, and onion slices. Just throw it on the grill and allow it to “preheat” while the grill warms. Toss your veggies with some olive oil and your favorite seasoning (I like my classic barbecue rub) then dump right into the hot basket. Just remember to use an oven mitt to hold onto and remove the basket from the grill. If you don’t have a grilling basket, use can always use wooden skewers, but be sure to soak them in water first so they don’t catch on fire. One other trick is to wrap your veggies in aluminum foil packets to place directly on the grill. This technique basically steams your vegetables. I like to do this with potatoes and you can check out my campfire potato recipe for instructions. Local vegetable finds at the store this week: beets, spinach, asparagus, mushrooms, ramps, cucumbers, cherry tomatoes (cucs and tomatoes from a local greenhouse). I’ve incorporated them all into the above recipes. What local substitutions will you be making this week?
