Sharing our Menu Plan for July 20 - July 26, 2014.
A few days ago, Monty and I were treated to an impromptu visit with my friend Lauren, who was in town visiting another friend of hers. We grabbed coffee from one of my favorite local coffee shops and then a table outside at Campus Square at Lehigh University, where vendors were setting up booths for the weekly Bethlehem Farmers Market.
Monty, especially, loved being in the sunshine.
After chatting with Lauren for nearly two hours (yay!), I wandered the market and picked up an assortment of locally-grown fruits and vegetables, as well as a loaf of freshly baked bread. To take advantage of my loot, this week's Menu Plan includes dishes that call for the produce I purchased.
Are you ready to see what's on deck for dinner for us this week?
Menu Plan: July 20 - July 26, 2014
Early last week, Stephen scheduled a last-minute business trip, which meant there wasn't any pressing need for me to do a lot of cooking. I was able to get a bunch of meals out of leftovers, so I'm planning to eat up the last of those leftovers tonight.
Monday: Pasta with Zucchini and Ricotta
I bought four zucchini from the farmers market -- two yellow and two green. Since Monday's dinner will only call for half of them, I'm going to bake some zucchini bread with the other half.
Tuesday: Spicy Chicken Milanese from Food & Wine Magazine
Yes, this dish was on last week's Menu Plan. I bumped it to this week so I could make it for Stephen and me. I didn't want to make something so labor-intensive just for myself.
Wednesday: Stephen's Choice
Thursday: Chouriço and Peppers over White Rice
Another dish that was on last week's Menu Plan... another dish I didn't want to make just for myself. Besides, in my personal experience, Chouriço and Peppers always tastes better when you're making it for someone/people you love.
Friday: Pizza with Broccoli and Caramelized Onions
Saturday: Take-Out / Leftovers
What's on your Menu Plan this week? Let me know in the comments below!
If you liked this post, consider subscribing to Taste As You Go’s RSS feed or subscribing via email so you don’t miss a thing!