This week for lunches we will have leftovers (I am cooking in double batches) and sandwiches with ripe tomatoes from the garden. Breakfast will be quinoa, oatmeal, and egg sandwiches.
Monday: spaghetti with salad
Tuesday: Turkey and dressing from the freezer
Wednesday: turkey sandwiches, squash with hummus, cantaloupe (picnic at the farm)
Thursday: BBQ meatballs, fresh green beans, sliced tomato
Saturday: BBQ drumsticks on the grill, grilled squash, sliced tomato, sautéed nappa cabbage
What’s on your Menu this week?