Locally, we are getting out of the greens and berries phase of late spring. Farmer's market stalls are full of a huge and colorful range of vegetables as well as every fruit you can imagine. Now is a good time to incorporate those veggies into stirfries, pasta dishes, and quiches, and serve every meal with a plate of sliced local fruit. Being green has never so easy!
Sunday: (instead of Sunday dinner, as we returned late from visiting Thomas the Tank Engine in Snoqualmie) Banana whole wheat pancakes with miscellaneous cut up fruit
Monday: Kung Pao chicken with pan fried vegetables and noodles, sliced papaya
Tuesday: BLT's and watermelon. Whole grain bread, of course. That makes the bacon and mayo healthy, right?
Wednesday: Red Curry chicken with stir fried vegetables and rice
Thursday: Vegetable quiche with homemade ciabatta and sliced fruit
Friday: Pasta primavera with leftover ciabatta made into garlic bread, green salad
Saturday: Hot dogs roasted over our fire pit, along with chips, marshmellows, and fruit salad
Sunday: (instead of Sunday dinner, as we returned late from visiting Thomas the Tank Engine in Snoqualmie) Banana whole wheat pancakes with miscellaneous cut up fruit
Monday: Kung Pao chicken with pan fried vegetables and noodles, sliced papaya
Tuesday: BLT's and watermelon. Whole grain bread, of course. That makes the bacon and mayo healthy, right?
Wednesday: Red Curry chicken with stir fried vegetables and rice
Thursday: Vegetable quiche with homemade ciabatta and sliced fruit
Friday: Pasta primavera with leftover ciabatta made into garlic bread, green salad
Saturday: Hot dogs roasted over our fire pit, along with chips, marshmellows, and fruit salad