Menu Plan for Week of June 6, 2010

It amazes me how the produce in-season changes so quickly.  Finally, the early stone fruit (peaches and cherries) are in season and are starting to look good. I also picked up a lot of avocados and mushrooms.  From last week, our favorites were the fresh avocado salsa and dry rub drumsticks.  This week, I have a lot of salads on the menu; and I will be trying to make something that I’ve had my eye on for a while: a meatza. This is a gluten-free version of pizza where organic grass-fed beef serves as the crust.  I’ll blog later this week if it turns out well.

Breakfasts: Mushroom and spinach omelets, avocado and tomato salsa, berries
Lunches: Leftovers, chopped salad with chicken

Dinners:
Sunday: Lamb chops, sauteed spinach, green salad, strawberry yogurt popcicles

Monday: Poached salmon, green beans, peach and tomato salad

Tuesday: Simple spicy stirfry vegetables w/ leftover fish

Wednesday: Thai steak salad over greens, summer fruit salad

Thursday: out

Friday: Meatza (trying new recipe) w/ peppers and mushrooms, salad

Saturday: Leftover meatza, apple ginger coleslaw

shared at Menu Plan Monday