Hey all! Hope you all are having a wonderful holiday. This week’s menu continues to make full use of the seasonal vegetables that are so plentiful this time of the year. If you haven’t yet made a visit to your local farmer’s market or vegetable stand, I highly recommend you do so as soon as possible! Soon we’ll be stuck with only onions, squash and rock hard hydroponic tomatoes [Gah! Noo!] . Get there before it’s too late.
On the other hand, don’t be like Angie Pangie and have the locals thinking you’re a total creeper. Not only do I hang out at the market, but I stalk the vendors as they set up their tables. I take photos of their merchandise. I “Ooh!!” and “Ahh!” as if they had the cutest little pink cheeked baby and I was a newlywed hell bent on starting my family. My daughter refers that that behavior as “Baby Fever.” I refer to my behavior as “Produce Fever.” My daughter (and the vendors) refer to my behavior as “weird.”
Whatever. I can’t help it. I love my fruit and veggies. Just do yourself a favor and save yourself the stigma – try to contain yourself from bouncing a cute watermelon on your lap while giggling “Who’s a cute little melon? Who is? You are! You’re a cute little melon!!”
Grilled Barbecue Chicken, Smashed Potatoes, Breaded Zucchini Sticks, Wedge Salad
Sundried Tomato and Basil Brats, Angel Hair Pasta tossed with Olive Oil, Balsamic Bell Peppers
Hamburgers, Hot Dogs, French Fries, Baked Beans, Angie Pangie Blue Ugly Cake
Leftovers
Slow Cooker Black Beans, Cheese Quesadilla & Mexican Rice
Slow Cooker Lasagna, Garlic Bread, Salad, Tiramisu
Hot Wing Melts, Grape Salad, Loaded Baked Potato Soup
This post is a part of Menu Plan Monday
