The Fourth of July always marks my favorite time of year in the garden. My lilies are in full bloom and the hydrangeas have come out to play. Plus, all of my new additions are taking off, like this little guy. I will say, however, that the seeds I planted are looking more like weeds. I’m going to give them three more days to impress me before I call it quits, yank ’em and send them to the compost pile. Or maybe I’ll find somewhere to replant them. Maybe. If I’m feeling generous.
The long weekend is coming to a close, always sooner than I’d like. Our picnicking rounds went well. We visited the newest member of the extended family, saw loads of others, spent some time with friends and made it back home in one piece, bellies full, tired and thoroughly fireworked. (And yes, that’s as good as I could do with a halfhearted attempt and a point-and-shoot, while holding a squirmy Kumquat, but you get the idea. There were fireworks and a moon and a sweet old guy in a lawn chair. Someday soon I’ll have a real camera.)
Our menu this week is focused on anything that isn’t a burger or a brat. After several potlucks and barbecues and picnics, the thought of eating another sausage or ground beef patty sandwiched between a store-bought bun leaves much to be desired. Like a vegetable or two, a handful of raspberries, anything from the ever-growing garden in the backyard.
Monday – Chicken Caesar salad, fresh mixed berries
Tuesday – Grilled pizzas (similar crust as the calzones with oregano added to make it smell like a pizzeria), spring mix salads
Wednesday – Reubens with marbled rye, green bean and cherry tomato salad (all from the garden!)
Thursday – Something with shrimp. I was thinking maybe this. Or this. Or this.
Friday – Turkey wraps, cheesy baked rice, grilled asparagus
Recipes to look for here at Food for My Family this week: Greek pasta salad I made for the 4th of July and Greek burgers, finally, now that we’ve made them twice within a month of each other. And then I’ll think about getting around to that sole recipe I promised last week.
For more menu plans:
I realized I am commenting on an old post. Yet this menu is still very timely. I will keep this in mind.