| Sunday: | Leftovers: Frozen White Bean & Kale Soup |
| Monday: | Stuffed Salmon with Ratatouille (DIY) |
| Tuesday: | Leftovers: Frozen White Bean & Kale Soup |
| Wednesday: | Omeletes with Honey Toast |
| Thursday: | Grilled Pork Tenderloin with Cherry Salsa, Grits & Summer Vegetable |
| Friday: | Eat Out |
| Saturday: | Leftovers: Grilled Pork & Cherry Tacos with Summer Vegetable |
Having just returned from San Diego on Sunday we’re going to keep it pretty simple again this week. We’re also going to make sure to keep it healthy since we indulged in a few too many drinks and yummy Mexican meals while we were having fun in southern California! So the majority of the week is focused on a mix of previously frozen home-cooked meals and DIY meals.
One of the DIY meals leverages this delicious stuffed salmon that our local fish market sells…we’ll pair it with a homemade ratatouille since the farmer’s market is overflowing with squash and tomatoes these days! We’ll also have my old stand-by, breakfast for dinner. Omelets are another great way to use up the season’s freshest produce. The one new recipe we are trying out is the Pork Tenderloin with Cherry Salsa…I love cherries, so I’m really looking forward to this one. For the vegetable, we’ll cook up whatever strikes our fancy at the Farmer’s Market. I think it’s going to be delicous!