|Sunday:||St. Vincent Farm Dinner at Bloomfield Farms!|
|Monday:||Salsa Class! Leftovers|
|Tuesday:||Ligurian Pesto with Handmade Spaghetti|
|Wednesday:||Chicken with Grilled Corn and Nectarine & Blue Cheese Salad|
|Thursday:||Board Meeting Leftovers: Chicken, Corn & Salad|
|Friday:||Leftovers: Chicken, Corn & Salad|
My dedicated cooking adventure this week? Homemade pasta and pesto! Although I have to admit…I cheated and already made it on Friday because I got invited to an amazing farm dinner hosted by a local beer/wine merchant for Sunday! Super excited about that…don’t worry I’ll share the experience here soon. So while my menu shows the Pasta and Pesto being made on Tuesday to provide you with the link I’ll really be eating leftovers of the already made pasta on that night. Easy breezy! Later in the week I’m grilling up some great looking corn that I got at the farmer’s market and making a delicious Nectarine & Blue Cheese Salad that I made last year. Seeing the amazing nectarines at the Farmer’s Market made me think of it…love getting dinner inspiration from the best seasonal ingredients on hand! The salad also uses seasonal, fresh plums in the dressing, but I likely won’t do that because if I’m remembering correctly I didn’t think the dressing was good enough for the extra effort of making it.