Menu for the week of June 26, 2016
Sunday
Breakfast: Corned beef hash and eggs
Lunch: Roast beef sandwiches on croissants
Dinner: Cheeseburgers with all the trimmings
Monday
Breakfast: Cheese quesadilla
Lunch: Roast beef sandwiches
Dinner: Taco night
Tuesday
Breakfast: Bacon and eggs
Lunch: Soup and salad
Dinner: Pasta with pesto
Wednesday
Breakfast: Steak and eggs (I have a little leftover steak in the freezer.)
Lunch: Grilled vegetable pita pockets
Dinner: Sausage and peppers casserole (premade freezer meal)
Thursday
Breakfast: Oatmeal
Lunch: Soup and salad
Dinner: Chicken with okra and tomatoes
Friday
Breakfast: Egg sandwich
Lunch: Corndogs
Dinner: Salmon with asparagus
Saturday
Breakfast: Breakfast out (We almost always have breakfast out if we’re hunting garage sales.)
Lunch: Pastrami sandwiches
Dinner: Pizza
Still scorching hot, though Arizona still has us beat. This week it’s mostly salads and sandwiches. I’m also including a night of pasta with pesto.
I have a confession to make about pesto. Up until recently, I used to make pasta with jarred pesto. A few weeks ago I made it fresh with my own basil. Oh. My. Goodness. What was I thinking using the stuff in the jar?
Pesto made with fresh basil and garlic is above and beyond the jar. I’m sorry now I didn’t plant more basil pots, but I will now.
I didn’t have pine nuts. Greg griped about it, but I couldn’t see spending that much money on nuts. Costco has them cheaper but you have to buy the humongo-sized bag.
Do you make fresh pesto? Must you use pine nuts for authentic flavor? I thought it was delicious without it.
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All original content copyrighted by Maria Zannini 2016.
