Some weeks are full of culinary inspiration and others are just pure survival. We are in the throes of back-to-school, so this week’s menu is nothing extraordinary, but it is mostly healthy and local food. Ellie starts school on Monday, so we are busy this week celebrating her birthday and getting ready for 8th grade! We are also on a major household purging mission–getting rid of old toys, appliances we don’t use and anything that is not of use to us, but may be of use to someone else. It’s a good feeling to pare down to essentials, but it is also exhausting going through everything. And it is hot. Very hot. So our menu is more survival than exciting, but it still focuses on the local and organic foods that are fresh here. We may not be making anything adventurous, but we are still eating healthy! Our budget is helped along a bit by some carryover items purchased for previous week dinners that we never made. The pimento cheese ravioli from Melina’s Pasta and the chorizo from Mae Farm have been in the freezer, so we’re going to use them up this week.
Speaking of using things up, I have, like 7 pints of pickles left from last summer. This is after eating pickles during the winter. Why on earth did I make so many pickles??? I guess it seemed like a good idea at the time, but I’m making a note this year to chill out on the pickle business. I mean, they’re good and all, but we do not consume that level of pickle. Guess I’ll have an office giveaway this week!
The Produce Box (cantaloupe, watermelon, blackberries, blueberries, peaches, herbs, organic garlic, sweet onions, eggplant, new potatoes, heirloom cherry tomatoes, sweet corn, and bell peppers): $54.00
Trader Joes (organic roasting chicken, tortillas, avocado, frozen fruit, yogurt, almond milk, Ezekiel bread, organic frozen pizza, crescent rolls):$47.63
Mitchell Family Pantry (pickles, jam, salsa): $9.00
Wednesday–Pimento cheese ravioli w/corn and cherry tomatoes
Thursday–Chorizo, corn and black bean ring, fruit salad
Friday–Sandwiches, pickles, fruit
Saturday–Sandwiches for lunch, Out for Ellie’s birthday dinner
Sunday–Roast chicken, potatoes, eggplant and cherry tomatoes