June Menu

We're winding down our school year and enjoying the first weeks of our CSA.  That means loads of greens and spring onions, so this month's menu is planned with that in mind.  We're also, as always, trying to make good use of what we have on hand.  And, of course, we're trying to keep the kitchen cool by doing cooking in the morning or in the crock pot.

Here's the plan:

Breakfasts:

• Overnight crock pot oatmeal with added cinnamon, chia, and flax seed
• Breakfast casserole with potatoes, onions, and spinach/chard (and bacon if we have it)
• Smoothies with greens, berries, and coconut milk
• Gluten free biscuits with eggs, greens, and cheese or bacon
• Breakfast snack plate with hard boiled eggs, fruit, nuts, and maybe small yogurt parfaits
• Fried eggs with sweet potato hash and greens

Lunches:

• Leftovers
• Picnic with fruit, nuts, energy bites, seaweed snacks, etc.

Dinners:

• Crock pot Asian chicken with egg rolls and Asian slaw
• Salmon with green salad
• Crock pot cilantro lime chicken for tacos with greens, spring onions, and radishes
• Dinner salads with spring onions, radishes, seeds, nuts, and hard boiled eggs
• Grilled hot dogs (of the all natural, nitrate free variety) with veggies and dip and fresh fruit
• Crock pot Asian chicken lettuce wraps (different recipe from above)
• Father's Day meal:  mini meatloaves, baked potatoes, and salad
• Community meals with our Children's Council support groups
• Black beans and rice with fixin's
• Chili with frozen tomatoes, leftover black beans, and ground beef/venison from freezer

Groceries to buy:

• Eggs (some will come from CSA)
• Almond milk or soy milk
• Canned coconut milk
• Hot dogs
• Sausages for breakfast
• Organic bell peppers
• Chipotle in adobo (I saw a trick for freezing it, since I only use a small bit.  But it adds so much flavor!)
• Plain yogurt
• Corn tortillas (non-GMO)
• Egg rolls
• Gluten free hot dog buns
• Fresh, seasonal fruit

How will you live and save green in the kitchen this coming month?  I'd love to hear from you!