What We Ate July 9 -15

In an unexpected turn of budget this week, we found ourselves with very little to spend on groceries.  It happens.  Fortunately it's not such a hardship as it might be in wintertime.  We have many green thumbed friends and we've benefited recently from their garden largesse.  (I know we're very fortunate. :)  That fresh produce, together with what we had on hand in the pantry and deep freeze served us very well.

Here's what we ate:

Monday, July 9:

• Breakfast - Rice and beans
• Supper - Salad bar night.  Focaccia with lemon infused extra virgin olive oil, and fig infused balsamic vinegar for dipping.  Strawberries and homemade Greek style yogurt for dessert.

Tuesday, July 10:

• Breakfast - Scrambled eggs, toast, apples
• Supper - Full Belly Sisters pasta with garlic, scallions, cauliflower, and bread crumbs (I used the last of the focaccia to make the crumbs), leftover salad with herb vinaigrette, cherries

Wednesday, July 11:

• Breakfast - Yogurt and granola, oranges
• Supper - Rotisserie chicken, slow cooker baked potatoes, green bean salad, pears in brown sugar syrup with ginger.

Thursday, July 12:

• Breakfast - Applesauce bran muffins, cheddar cheese slices
• Supper -  Macaroni salad made with leftover chicken from Wednesday night and leftover vegetables from Monday night, cantaloupe.

Friday, July 13:

• Breakfast - Farmstead waffles, stewed rhubarb
• Supper - Stuffed eggs, carrot and celery sticks, sliced cucumbers, bread and butter pickles, pickled onions, apple slices tossed in lime juice.

Saturday, July 14:

• Breakfast -  Boiled eggs, whole wheat toast, prunes
• Supper -  Burgers on homemade olive bread buns (made using my olive bread pizza crust recipe), crispy fried onions, celery salad, oatmeal scotchies.

Sunday, July 15:

• Breakfast - Oatmeal and applesauce.
• Supper -  Salmon meatballs in an herb and lemon infused cream sauce over spaghetti squash, steamed green beans on the side, and lemon tarts.