Last week I made Green Salsa, Tomatillo Salsa Verde, which I intended to freeze, however, we wound up eating it all week- with eggs in the morning, as well as putting it over Halibut for dinner. I'm going to make more this week- delicous.
I made a batch of tomato and radish salad, with garlic and garbanzo beans, to bring for lunches this week.
Sunday: Pasta with homemade marinara sauce (from garden tomatoes and squash)with white beans
Monday: Vege Stir Fry (chard, carrots, onion, garlic) with brown rice
Tuesday: Salmon sauteed in Salsa Verde (made on Sunday) and cucumber and tomatoe salad
Wednesday: Vege burgers and Green bean salad
Thursday: Cilantro pesto (substitute cilantro for basil)
Friday: Homemade pizza (with leftover veges)
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