Weekly Menu

Happy Memorial Day!  I hope you are able to enjoy some extra time with your family as we remember  those who sacrificed everything to serve our country.  The holiday weekend has been beautiful and I have spent it enjoying the outside with my family.  Sunday was wonderful because we didn't have a single place we had to be all day.  Those of you with kids can understand how exciting that was.  No birthday parties, no activities, nothing!  We got to completely relax and just let the day unfold.  We won't have another day like that for about 2 months, so we certainly enjoyed it!  We also brought home a wonderful selection of produce from the farm including kale, white and purple cauliflower, zucchini, summer squash, beets, carrots, celery, cucumbers, green beans, strawberries, and blueberries (brought in from an organic farm less than 30 minutes away).  With this colorful assortment, we will be enjoying the following:

• Portobello Cheese "Steak" Sandwich with Baked Zucchini Rounds and Lemon Garlic Aioli
• using the zucchini, summer squash, and some left over sweet Maui onions and garlic from last week

• Hawaiian Plate Lunch of Chicken Katsu, Hawaiian-Style Mac Salad, and rice
• using the carrots and celery

• My Famous Macaroni and Cheese (slightly altered by using only cauliflower)  with Easy Italian Green Beans
• using the white and purple cauliflower and green beans

• I will be making deli-style cheese sandwiches for some lunches
• using the cucumbers

• We will be having the Rainbow Smoothie for other lunches
• using the kale, beets, and carrots

• We will be enjoying the strawberries and blueberries for dessert