A quiet, cloudy morning with an armful of recipe books, fresh flowers, my new weekly meal planner (sold at our shop – oh, I love it so!), hot coffee & the laundry basket nearby.
I find it so important to carve out time at the beginning of the week to set my intentions for the days to follow. A large part of that time is spent meal planning. Our meal planning & prep has looked different over the years, but it still remains one practice I cannot do without.
This week I thought I’d share our meal plan for the week along with recipes & what we’re harvesting from the garden.
Harvested from the garden: Lots & lots of greens. I plan to eat a large salad every day this week. We also harvested radishes, a delicious topping on homegrown greens. I want to also use up frozen broccoli from our freezer because a crop is coming in soon. If we don’t end up with a generous amount of leftovers on Sunday, I’ll make a crustless quiche with our bounty of farm fresh eggs.
Week of April 17th – April 23rd Meal Plan
Monday: Broccoli, cheese & potato soup with salad
Tuesday: Strawberry, blue cheese & poppyseed salad with rolls
Wednesday: *Date with Oliver* Flatbread pizzas with salad
Thursday: *Family dinner night with Luke’s family*
Friday: Fried rice with chicken wontons (from Trader Joe’s)
Saturday: Chili cornbread bake with light salad
Sunday: Leftovers
Wishing you all a wonderful week ahead… please share your planned meals for the week in the comments below!
love,
natalie