Monday’s Menu

We went to the coast this last week expecting 62 degrees and mostly cloudy. In a word what we got was:


Those of you who know the Oregon (or Washington, for that matter) coast know the rarity of cloudless skies, warm temperatures, and no wind.

You spend most of your time in disbelief- and not wanting to move from your spot in the sand, ’cause it could all be over in a moment. But it stayed like that for four days.


And the livin’ is easy this week for us as both the kids head off to work at our summer church camp. The meals will be simple with a capital “S” as I also have a major sewing project due in a couple of weeks (has to do with this video- you’ll hear more later, I’m sure!).

Monday- Grilled sausages, artisan bread, and vegetables (from the garden: onions, Romanesco cauliflower, a few asparagus from the experiment, plus a red pepper from the market), which we’ll douse with the last of the Addictive Tomato Chutney

Tuesday- Out to dinner (we’ve got a gift card to a fancy restaurant!!)

Wednesday- Italian Sausage Pasta Primavera

Thursday- Chef’s salads with Honey-Mustard dressing, grilled artisan bread

Friday- Taco Salads with my favorite salsa

Saturday- celebrating Brian’s folk’s 50th (congratulations!)

Sunday- Leftovers






  1. Jami, I’m so glad you had great weather for your coast expedition. Your menu sounds like perfect summer fare. I hope you have a great day. Blessings…Mary

  2. I was totally loving it…..I was out in my garden and I really should have been on the beach. :)

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Monday’s Menu

Even though I had to spend my whole Saturday away from home (more on that later…), I did manage to get a few more things checked off my spring gardening to-do list on Friday. It was so nice outside I didn’t need a coat and when I finally took a break to get some lunch (thinking it had to be close to 1:00 pm) I was shocked to see it was already 2:00!

This really is a case of time flying when you’re having fun. I remember when I thought people who got their kicks putting little seedlings started from seed in the ground and planting rows of carrots and beets were dorky.

My kids probably just wish I wanted to go shopping or see a movie instead.

I’m sure glad to know there are others like me, though- thanks to all my TGP peeps for helping to make me feel normal!

As I was working on last week’s menu, I realized I hadn’t used the slow cooker in a few weeks, so I made a concerted effort to add it to this week’s menu. Ahem…and I’ve ended up with not one, not two, but three slow cooker meals. I guess all the recipes started looking good to me.

One thing from last week that surprised me was the soup I made up from our leftover pulled pork was just not very flavorful. I added beans, kale, carrots, onions, and garlic and it was just…blah. We had to add lots of salt and then it was OK, but not something I’m going to try again. And I thought the spices from the pulled pork would make it so good…

This week I’m planning lots of meals to continue to use up our freezer and canning pantry foods:

Monday- Slow Cooked Beans w/Tomatoes and Roasted Corn (I’ll use our freezer corn and canned bruschetta tomatoes)

Tuesday- Slow Cooked Turkey Breast Roast, Tomato Chutney, Roasted Potatoes & Cauliflower (the overwintered cauliflower from my garden!), garden spinach salad

Wednesday- Soft Tacos with home canned salsa

Thursday- Slow Cooker Spicy (leftover) Turkey-Tomato soup (using canned marinara & frozen corn), cheese quesadillas, cut veggies & dip

Friday- Ham, scalloped potatoes, green beans (from freezer), salad, Berry Crisps

Saturday- family birthday party

Sunday- Pasta using leftover ham, garden spinach, home-dried tomatoes, and pesto from the freezer






  1. hi jami… thanks for inspiring me to plan my week’s meals. once the decision of what to make is made, the rest falls into place don’t you find? we’re dealing with sickies here so a little extra organization will see me through… and i am so hoping i can get out there (without a jacket!) and knock a few more items off my own to-do list in the garden.

  2. Jami @An Oregon Cottage says:

    Yes, yes, yes to menu planning! Makes life so much easier. :-)

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Monday’s Menu

In case you’re wondering (you’re not? Say it isn’t so…) I’m still dealing with tomatoes. I’m drying, roasting, canning, and freezing. After wondering if I was going to have enough for all the things we like throughout the year, I’m not complaining though. I also harvested all the peppers, the few ears of corn left, and a couple more zucchini.

And the green beans got a second wind with all the water, which we’re so happy with because we all love green beans. Grilled with olive oil, garlic, kosher salt, and some red pepper flakes until they just start getting the black grill spots- oh my.

I think we’re going to have to wait to put our grill away for the season.

Monday- Pasta with Corn, Beans, & Tomatoes (new recipe), sauteed chicken tenders

Tuesday- Roast Chicken, potatoes, and vegetables, updated garlic green beans, salad

Wednesday- Soft tacos

Thursday- Potato-Corn Chowder (with shrimp), artisan bread & tomato bruschetta topping, salad

Friday- Brian makes spaghetti (I’m out of town)

Saturday- dinner out

Sunday- leftovers & Sunday Tea

Hope you have a great week!





  1. The Pasta with Corn, Beans & Tomatoes sounds fresh tasting and delicious!

  2. I’m with you! The tomatoes just keep coming. They are rotting on the vine, so I have to pick them the minute they turn orange & let them ripen inside. I need to process the bunch I picked today – more tomato sauce, more for the freezer, & more to eat! :-)

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