Real Life with Jenny

So this week is made of lots of food I’ve never made before, but it should be yummy! Actually, I make new recipes all the time, so it shouldn’t be too different from normal. I have some more regular posts coming up, but last week was vacant thanks to my sister coming to visit! We had a great time. Next Tuesday, we’re leaving for Iowa, so who knows how regular the posts will be then. Anyhow, enjoy the menu.

1. Smoked Salmon croque monsieur (essentially a fancy grilled cheese), romaine with a fresh dill vinaigrette

2. Giant Buffalo and Seitan Phyllo turnovers with mango chutney, cucumber salad

3. Skillet flatbread, sauteed zucchini, red peppers and parmesan cheese

4. Summer bean and cheese burritos with red pepper strips

5. Baby baked yukon gold potatoes, broccoli, cheddar cheese

6. Stuffed peppers (they’re stuffed with ground turkey, rice, black beluga lentils and whatever veggies I’m in the mood for)

Yummy!

read comments (1)

It has been a crazy (and I cannot emphasize that word enough) whirlwind of the past 5 months! I don’t think I’ve ever been busier in my life, but now it’s slowed down to a regular level of life and busy-ness. Hoorah! I should be back to posting pretty regularly, but forgive the few weeks of absence when we’re on vacation throughout the summer. You’ll see (if you were ever here before) that I’ve changed up the look. I’m hoping to kind of refocus this blog. There will be plenty of food posts and “green” posts like before, since I cannot help my crunchy tendencies, as my husband reminds me often. There should also be plenty of photos, if I can become more acquainted with our camera. I hope to be posting often about the events of our lives and thoughts and such.

Since it’s Monday, I figured I would begin with a meal plan Monday! I am so excited to say that I’ve finally adjusted to the rise in prices. We came in under budget for the first time in awhile. I have to credit a lot of that to properly using the CSA veggies as well as my refocusing our meals to a more flexitarian or plant-based diet. We still eat meat, but it’s not the main ticket as often. Anyhow, enjoy. I included a recipe for one of the salads and a link to the recipe for the other one. Enjoy!

Monday–BLA sandwiches (We’re not big tomato fans, but we’re having bacon, lettuce and avocado)
Tuesday–Dinner at Sato Japanese Cuisine with some friends
Wednesday–Asian Noodle Salad
Thursday–Farmstand Salad with Grilled Red Pepper Chicken Sausage from this book

Farmstand Salad with Grilled Sausage

6 cups mixed baby greens (I’m using a mix of romaine and spinach instead)
6 radishes, thinly sliced
1 small zucchini, very thinly sliced
2 cups green beans, trimmed (I don’t have these, but I have extra sugar snap peas)
2 carrots, thinly sliced
4 links of turkey or other low fat sausage (Like I said, red pepper chicken sausage)

Grill the sausage, and mix all of this together and top with the dressing below.

3 TBS extra-virgin olive oil
2 TBS lemon juice
5 TBS buttermilk
2 TBS coarsely chopped parsley

Enjoy!

read comments (0)