On the Menu This Week (7-15 to 7-21)

For the last several years I have challenged myself to focus on using from my pantry and shop less for a couple months each winter... a Pantry Challenge.  With the end of February and this year's pantry challenge complete, I found that I really enjoyed having a basic menu plan to guide me.  I decided to continue making a month long menu, and be intentional about using garden produce and preserves from last season.

I have just about exhausted my stock of frozen and canned garden produce from last year, but fortunately, the garden and backyard fruit are producing fresh again.  It is now my goal to incorporate as much fresh produce and herbs as I can into our meals, and then preserve the abundance for the winter and spring to come.

Overall, I have to say that intentional menu planning has been good for me and my family. :D  It only takes me 15-20 min to put together a new menu for the month unless I get stuck trying to think of something new to add.  If you are interested in joining me in intentional menu planning, check out my Pantry Challenge post to get an idea of how to get started.

With the recent heat, I have had a complete lack of desire to cook anything, but here is what is on our menu this week if I work up the desire to cook...  :}

Meals:
Smoked Beef Brisket and baked beans
Chicken with Herb Sauce  (fresh basil, chives & parsley) over rice
Chili Burgers (aka Sloppy Joe) & pasta salad - use homemade tomato sauce

Snack:
-fresh fruit & veggies

What are you harvesting and eating fresh this week?

Happy Garden Eating! :)


Update:  I just harvest our first zucchini.  I will include it in our meal plan as baked or fried chips at some point this week.  OOOH, I'm sooo excited! :D

*this is a recipe I hope to post soon