Weekly Dinner Menu: 6/21/10

One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry.

As we move into summer, I’m so excited to finally start benefiting from our garden. I love having food available in the backyard, and knowing exactly how it has been grown is comforting. If you’re looking to add more real food to your diet, check out my giveaway. I’m giving away a copy of Real Food on a Real Budget this week, and it’s definitely a good book if you’re trying to be more deliberate about how and what you eat.

Monday – Chilled White Bean Soup with Pesto

Tuesday – Grilled Beer Brats

Wednesday – Sauteed Shrimp with Arugula and Tomatoes

Thursday – White Bean and Tuna Salad

Friday – Parmesan Roasted Asparagus, Tomatoes and Eggs

The Preparation Shortcuts:

1. Soak extra beans for Thursday when you are soaking the beans for Monday’s soup.
2. Make extra pesto on Monday and freeze it or store in the refrigerator for Friday.
3.Add any extra leftover vegetables to Friday’s meal and roast right alongside the asparagus and tomatoes.
4. Using the same produce in several meals helps eliminate waste, and it also saves you money at the grocery store. Notice the beans, pesto, arugula and tomatoes are all used multiple times.

The Shopping List:

6-8 brats
2 5-6-ounce cans tuna
1 pound large shrimp
1 pound white beans, navy or canniloni
1 leek
1 pound asparagus
2 shallots
2 lemons
small block Parmesan

Pantry Items:
eggs
onions
garlic
beer
canola oil
extra virgin olive oil
vegetable broth
soy sauce
tabasco
red chile flakes
black pepper

Garden Items:
basil
thyme
arugula
cherry or grape tomatoes

Last week from Food for My Family:

Real Food on a Real Budget: A Giveaway
Ginger-Soy Beef Tenderloin Kebabs