Every week we make a meal plan for the week ahead. The plan accounts for 5 breakfasts, 4 lunches (plus fruit or vegetables), 4 snacks, and 5 dinners each for the two of us. Lunches are typically a double batch of whatever the recipe calls for. We make the lunches and do other prep work on Sunday. Nearly all items are purchased from either our local farmers market or Whole Foods. We live in Cincinnati, OH.
September 6-September 12
Labor Day has come and gone, and I need to fold away my white shorts for next year. We attended a party at a friend’s house and brought a great side dish that was barely eaten because everyone brought so much food it was impossible to eat more than a bite or two of anything. Not a bad problem to have, and now there’s a giant bowl of corn salad in our refrigerator. I’ll take it.
We’re trying to squeeze in as many BLTs as we can before the heirloom tomatoes are gone. That will be a sad day. I have a batch of bone broth cooking right now, and even though it’s still hot outside, there’s no doubt that summer is on its way out the door.
Labor Day Party
- Salad with leftover roast chicken, sunflower seeds, avocado, homemade garlic croutons, and Caesar vinaigrette
- Hummus with carrots and cucumbers
- Zucchini noodles with sausage
- Brown sugar tofu and mushroom spring rolls
- BLTs with brioche buns
- Roast chicken with rice, squash and zucchini