I have two focuses with my summer cooking: 1.) Trying to use seasonal ingredients as much as I can -- preferably purchased at the local farmer's market, if not, at Whole Foods & 2.) Avoiding turning on the oven at all costs. With that in mind, here is this week's menu.
Lunches
Chopped brown rice salad
Green salad w/strawberries
Arugula, Peach & Cheddar salad
Dinners
Flank steak stir-fry
Crockpot chicken enchilada soup
Tomato Basil Sauce w/gnocci (store bought)
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