Planning our meals gets harder for me this time of year. Last year, we were members of a CSA group and didn't know what produce we would receive each week. This year, we have our own garden which I plan to supplement with purchases from our local farmers' market; again, I won't usually know what produce we'll be eating ahead of time.
That said, for the next few months, my meal plans will be incomplete. I'll decide on the main dish and probably a starchy side dish, but the fruits and vegetables will be largely unplanned.
BTW, in addition to the radishes and green onion tops, our Swiss chard and collards are just about ready to eat. The lettuces are close, too.
Sunday, 5/31 - Country Style Pork Ribs on the grill, Sour Cream Potato Salad
I didn't have a chance to make these last week as planned.
Monday, 6/1 - Mystery-shopped Pizza
Tuesday, 6/2 - BBQ Pork Sandwiches on Homemade Buns (using Sunday's grilled pork), Sour Cream Potato Salad
Wednesday, 6/3 - Monterrey Chicken, Chicken-Flavored Pasta
Thursday, 6/4 - Leftover Monterrey Chicken in sandwiches made with Homemade Flat Bread
Friday, 6/5 - Miscellaneous Leftovers. If no leftovers, then Cowboy Breakfast Sandwiches
Saturday, 6/6 - Cajun Shrimp Skewers, Caramelized Onion Risotto