Oh goodness, it has been a while since my last post. My very observant friend Wendy asked what was going on and I explained that a CSA hiatus plus life got in the way of regular menu plans. Hopefully you all have been soldiering on in my absence!
Lest you think I am a complete slacker, I was posting fairly regularly to my Instagram account (follow me @kitchengirl) which also posts to my Facebook page (follow me @foodinthekitchen) including snaps from our girls’ trip to Paris (hint: lots of food was consumed) plus the first jam of the summer (strawberry apricot). So even though I had nothing going on the blog, I was still thinking a lot about food.
Our Fifth Crow Farms CSA has started up again for the summer and in our box this week we found Dino Kale, Lettuces, Carrots, Parsley,Red Radishes, Baby Kale, Strawberries and Broccoli.
Here is my menu plan for the week of June 24:
Sunday: Grilled lemon/rosemary chicken, asparagus, peach ice cream
Wednesday: Ladies lunch: Boquerones with olive relish on baguettes; Dinner: Turkey tacos (or taco salad)
Thursday: Pan-fried Sand Dabs, sautéed kale, rice quinoa