I’m switching the chard frittata that was scheduled Sunday (from last week’s menu) to Monday because I had some cooked chicken in the fridge I wanted to use up on Sunday.
I made a quick chicken and garden vegetable pasta primavera when we got home from church that was so good eaten out on our deck. It’s so easy to come up with dishes with so many garden vegetables to choose from. It’s a great time of year!
Monday- Italian sausage & chard frittata, tomatoes, artisan bread
Tuesday- Bean & cheese burritos, garden fresh salsa, baked corn tortillas
Wednesday- BBQ pork ribs, *zucchini fritters, tomatoes, grilled bread
Thursday- Grilled chicken, potato & onion kabobs, *zucchini, corn, & tomato salad
Sunday- Soft tacos
*Recipes will be posted this week (hopefully!).