Whenever I talk to people about being gluten free, dairy free, soy free, and nut free I get a ton of questions. Usually the first one is, “What do you eat?” Well, lots of stuff! With our garden and the farmer’s market in full swing, I wanted to write a post with our menu from last week. All of the recipes are gluten free, dairy free, soy free, and nut free. Most are egg free as well. If you frequent the farmer’s market you shouldn’t have any trouble finding the fresh ingredients. I provide links to any harder to find items that can be purchased on Amazon. We got our first cherry tomatoes and jalapenos early in the week. It was also the first week of corn at the farmers market so I’m making a favorite, Roast Corn with Jalapeno and Lime. I tried out a new recipe that I’ve had floating around in my head for a few weeks, for Lamb Chops with Cantaloupe Salsa, because that just debuted this week at the market too!
Not only are we cooking up a storm but we’re canning up a storm too! On Wednesday I made a batch of Organic Bread and Butter Pickles with cucumbers from the garden, and a batch of Senf Gurken (Mustard Pickles) from this recipe. We chose it because it said that it works well for yellowed, bloated cucumbers. Hopefully we like it because today we picked 5 or 6 pickling cucumbers that I unfortunately let get too large again (along with our first (and only) green bean, and 2 straight 8 cucumbers that are ready to eat).
TUESDAY:
LUNCH: Salad (for me) with extra grilled chicken from yesterday, cucumbers, peppers, tomatoes, green onions, and oil and balsamic vinegar.
Applegate Naturals Gluten Free Chicken nuggets, grass fed raw cheese slices, cucumbers, cherry tomatoes, and grapes for Little Man.
DINNER: Grilled Ribeye Steaks (for Hubby and I), topped with Red Wine Braised Mushrooms (Grilled Chicken Breast for Little Man – I cooked extra for lunches later)
Roast Corn with Jalapenos and Lime
Buttered Radishes with Parsley
Cucumber and fresh tomato slices from the market.
WEDNESDAY:
LUNCH: Pizza with ham, cheese and cherry tomatoes from our garden (for Little Man), Homemade Pesto Pizza for me with ham, peppers, onions, mushrooms, and tomatoes for me.
DINNER: Apple Glazed Grilled Chicken Breasts (we use Stonewall Kitchen Sauce, Roasted Apple Grille, 11 Ounce
Roast Zuchinni & Yellow Squash with Thyme – All from our garden!
Maple Butter Acorn Squash ( I roast the seeds to use on salads later – learn how here)
THURSDAY:
LUNCH: Leftover Pizza from yesterday – Pizza with ham, cheese and cherry tomatoes from our garden (for Little Man), Homemade Pesto Pizza for me with ham, peppers, onions, mushrooms, and tomatoes for me.
DINNER: Lamb Chops with Tart Cherry Chutney and Cantaloupe Salsa (save the extra fresh pineapple for Saturday), Smashed Redskin Potatoes, Roast Zucchini & Yellow Squash with Thyme
FRIDAY:
LUNCH: We were blueberry picking! For Little Man, lots of blueberries, a few slices of deli ham, cucumbers, veggie straws, a cheese stick, a carrot (given to him by a friend), and grapes. For me, leftover acorn squash, some deli ham, some grapes, and some organic chips. Blueberry Lemonade popsicles for dessert!
DINNER: “Unrolled” Rice Paper Pork and Napa Cabbage Egg Rolls, with white rice.
SATURDAY:
LUNCH: We went out!
DINNER: Crock Pot Hawaiian Pork Shoulder with Pineapple over rice.
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