We've been having beautiful weather here and have been able to eat out on our deck a number of times last week. There's something so relaxing about that. Well, until the yellow jackets start dive-bombing your plate. Thankfully, they are not too active yet, so it's been very pleasant.
Summer-like weather and eating outside just makes you want to cook differently, and I'm ready for lighter, summer fare. When I sat down to plan the menu, I just wanted easy, grilled things, light stir-fries, and especially meals that use what's in the garden and the freezer/pantry.
Monday- Sandwiches on homemade bread, chips, apples & carrots (youth night)
Tuesday- Potstickers (frozen), stir-fry vegetables, rice
Wednesday- BBQ pork ribs, Parmesan Rice Cakes, Salad with Roasted Beets
Thursday- Cream of Spinach soup, Spice-Rubbed Grilled Chicken, Pesto noodles, Salad
Friday- Black bean and corn enchiladas, salad, chips and salsa
Saturday- Homemade pizza (top one with roasted veggies from the freezer)
Sunday- nephew's graduation party
I'm still using up freezer items from last year's garden in this menu. Included are roasted cut up beets (freeze beautifully and make a wonderful salad with goat cheese, sweet onion and vinaigrette), broccoli (stir-fry), corn, and roasted veggies.
The roasted vegetables were an experiment last fall and I like the way they turned out. They're good on bruschetta, crackers spread with cream cheese, and as a pizza topping. I'm always looking for ways to preserve the garden harvest - there's something very special about "eating from the garden" in January and February!
-Jami
We had to get rid of our outdoor table and benches because the wood was rotten, and we haven't replaced it yet, so we can't eat outside for the moment, but I agree, it is nice when you can.
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