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I usually try to make a meal and then roll the leftovers into another meal or two. This week my menu is a little different because I have a surplus of vegetables from my garden. I will be preparing meals that either call for fresh vegetables or can be adapted to include them.
Monday- A modified version of Copycat Olive Garden Minestrone Soup that will incorporate more veggies from my garden and Garden Salad
Tuesday- Black Bean and Cauliflower Chili, Gluten Free Corn Bread, and Garden Salad
Wednesday- Curried Carrot Soup, Gluten Free Walnut Rosemary Bread, and Garden Salad
Thursday- Garden Vegetable Lasagna and Garden Salad
Friday- YOYO
Saturday- Garden Wedding Soup and Garden Salad
Sunday- Garlic Chicken, Sautéed Summer Squash, Oven Roasted Cherry Tomatoes , and Confetti Barley Salad
Do you have a favorite recipe that uses a lot of vegetables? If so, please let me know!
This post has been linked to Menu Plan Monday.
The Thrifty Countrywoman says
Looks very healthy! I like to make soups too because you can always freeze the leftovers. I'm trying a oven-roasted spaghetti sauce today. Will let you know how it turns out. It uses up a lot of garlic, onions, tomatoes, and peppers. Oh and herbs!
Alea says
I have never tried a breakfast burrito. I will visit to get more recipes, the more meals I can use veggies the better!
The Book Lady Online says
Your menu looks wonderful! We are going to try you Black Bean and Cauliflower Chili – I know we would LOVE it!!
My favorite thing to do with veggies is to either oven roast them with olive oil and salt or caramelize them in my cast iron skillet with butter and salt. We do all sorts of things with the veggies, like eat them plain, as a side dish, make a panini from them, add them to lasagna or spaghetti, put them on pizza, and most recently, we had them in breakfast burritos (pic on my blog).
Yay for garden veggies :O)