Week 47 Budget and Menu

A packet of Reese's Peanut Butter Cups

Our weekly menu will no doubt include some of this. Not vegan, organic or local. But still…


Happy Halloween! This week, we are back to spring-like temperatures. It’s crazy, this weather, but great for trick or treating, running and yard work! Our shopping this week reflects a super busy mom–not only are we hosting a group of teenagers for Halloween, but Tom and I are running in a Day of the Dead race and I’m working late a couple of nights. So, we have more grocery store items this week, but we’re still focusing on the organic and making healthy choices.

Hope everyone has a happy and safe Halloween! Here is what is on our menu when we are not sneaking Reeces Peanut Butter Cups.

Budget [$103.42]

  • The Produce Box (pears, organic kale, organic bibb lettuce, organic radishes, organic beets, pesticide free persimmons, pasture-raised ground beef): $40.00
  • Trader Joes (mushrooms, steel cut oatmeal, chicken sausage, organic pumpkin, organic beans, goat cheese, frozen pizza, candied pecans, organic yogurt, frozen fruit): $63.42


  • Wednesday–Pear and Goat Cheese Salad
  • Thursday–Pizza (and, probably, candy)
  • Friday–Swiss Chard , Beet Greens and Mushrooms with Egg
  • Saturday–Chili with Buttermilk Cornbread
  • Sunday–Lentil Soup with Sausage and Kale
  • Monday–Leftover chili
  • Tuesday–Pumpkin Coconut Ginger Soup

A Salad a Day


We made this salad with local produce from our farmer’s market last week!

I’ve blogged before about our Saladpalooza nights, our salads in Paris, and my daughter’s desire for her school to have a salad bar in the cafeteria (still hasn’t happened). Seems we’re all about some salad. Well, I saw a tweet this morning about Whole Foods and their new challenge to get everyone to eat a salad a day (yes, this is a tad self-serving since they have a salad bar, but still a good idea).

To promote this initiative, Whole Foods will be blogging recipes for salads every day and will commit to helping schools get salad bars in their cafeterias. Now that we have loads of fresh greens and spring vegetables in our local farmer’s markets, this is a great time to start rethinking your salads! You can read more about the Whole Foods Salad-A-Day Challenge HERE.

We have salad wraps planned for tonight and a version of our Parisian salad on tap for tomorrow! Let’s go, salad!!!

Week 3 Budget and Menu


Our menu this week features summer tomatoes we tucked away in the deep freeze!

Here we are entering our third week of January and can you believe it is going to be in the 70s all week? What the heck happened? My lenten roses are blooming, I have buds coming out of the ground. STOP!!! I want to tell all my plants to please, please go back to sleep, because before we know it the weather will turn cold again and everything will croak. But somehow there is no global warming. Right.

So, in light of this crazy weather, our menu this week focuses on some dishes that are not the survive-the-frigid-cold comfort food we would typically eat in January. I’m adding in some extra seafood this week because we haven’t had enough of it lately and our seafood dishes are always light and fresh. We are also taking advantage of the Swiss chard in our garden, which is loving this balmy weather!


  • Mitchell family pantry (raspberry jam, salsa, frozen tomatoes, tomato sauce): $15.00
  • Locals Seafood (flounder, striped bass):
  • Mae Farm (sausage, chorizo):
  • Rare Earth Farm (buttermilk, eggs):
  • Misc. farmers market vendors (carrots, onion, sweet potato, fennel, kale):
  • Trader Joes (tortillas, capers, olives, frozen fruit, soy milk):


  • Sunday–cornmeal dusted NC flounder, Swiss chard, roasted broccoli
  • Monday–sweet potato/black bean/chorizo quesadillas, kale chips
  • Tuesday–breakfast for dinner; whole wheat buttermilk pancakes, Mae Farm sausage, apples
  • Wednesday–NC striped bass with tomato and fennel compote, chard
  • Thursday–pasta with roasted tomato sauce
  • Friday–baked sweet potatoes and leftovers
  • Saturday–out for dinner; date night!
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