The Plan:
Day 1: Grilled pork chops with rhubarb sauce, Creamed spinach
Day 2: Egg frittata with asparagus and chives, Rhubarb crisp
Day 3: Homemade pizza, Tossed salad
Day 4: Dilly chicken salad (chicken from basic whole roasted chicken, shredded and used for day 4 & 5)
Day 5: Chicken Caesar salad with local greenhouse tomatoes
Day 6: Tostadas with local greenhouse cherry tomatoes, Frozen fruit smoothie
Day 7: Creamy mushroom and wild rice soup, Sourdough bread
This meal plan was curated using local foods that are in season now or preserved during the peak growing season in the U.S. Midwest. The plan is an exact replica of what our family is eating this week unless we are out of town. Meal plans are developed using whole foods and my meal planning system (click here!) and are meant to be healthy and easy to prepare. Most recipes will take no more than 30 minutes of active cooking time. Occasionally meals may require all day slow cooking, advanced prep, or some oven time. Recipes are provided when available. I sincerely hope this will help with your own meal planning!
Pantry Shuffle:
Out of Storage: (preserved when in season and coming out of my root cellar, freezer, canned, or dehydrated stash)
- Whole chicken, pork chops from Mastodon Valley Farm meat share (freezer)
Into Storage:
- Homemade chicken broth
