Day 106–Starting Week 15–Budget and Menu

I absolutely love this time of year. Our farmers markets are full of fresh, spring produce, strawberries are ripe and we don’t have scorching temperatures yet. In some ways, shopping at the markets was easier in the winter–now I find myself completely smitten by all kinds of beautiful produce NOT on my shopping list. A good excercise in self-control. And–TA DA!–this is the first week for our Produce Box deliveries! My box of lettuce, greens, strawberries and hothouse cucumbers should be delivered Wednesday afternoon. We’ve planned a Saladpalooza night to celebrate!

This week’s budget is pretty good! I spent $94.40on our groceries for this week. I spent an additional $18.00 on strawberries that have become jam and frozen berries for later (recipes to come this week). Since we are getting more in our Produce Box, I went ahead and put almost all of the strawberries up for later. So, technically, I went over budget at $112.40, but the six half pints of jam and quarts of frozen berries will be used throughout the year. That should save us over the course of the year. We have a busy week ahead, so no super involved dinners. Hopefully we will get some rain this week–we sure do need it.

  • Water Oaks Farm (eggs): $4.00
  • Produce Box (lettuce, greens, strawberries, cucumbers and more): $23.00
  • Farmer’s Market, various vendors (bok choi, potatoes, onion): $13.00
  • Farmhand Foods (skirt steak from Meatbox): $15.00
  • Trader Joes (broccoli, chicken thighs, frozen fruit, soy milk, Ezekiel bread): $39.40

What’s on the menu for this week? Well, here it is–pretty simple, but good!

  • Sunday–grilled skirt steak, sugar snap peas, potatoes, salad; carryover frozen lemon blueberry pound cake and strawberries for dessert
  • Monday–chicken and veggie stir fry with spicy peanut sauce
  • Tuesday–grilled cheese with leftover Hillsborough Cheese Co cheese and frozen chicken soup [What’s On Your Plate? screening]
  • Wednesday–egg salad sandwiches, carrots and strawberries for dessert
  • Thursday–saladpalooza!
  • Friday–leftover cleanup night
  • Saturday–family pizza night, salad

A great moment for me this week was completing my first 5K road race in a long time. I have never been able to finish a race running the entire distance (I usually have to do a run/walk thing toward the end). But I ran the entire way and felt absolutely great! I am owing a good part of this to our better eating and more conscious exercising. We’re looking for the next race to run!

Have a wonderful week and enjoy the beautiful spring weather wherever you are!

Day 104–A Locavore’s Lunch–The Little Hen

A recent girls night out had me wondering if sustainable, locally produced food can truly be accessible. A friend and I had dinner at a locally sourced restaurant in Holly Springs called The Little Hen. The restaurant is not new, but it has received a lot of press lately, so we were eager to try it. While I associate Holly Springs with gated communities and McMansions, it hasn’t exactly been a location for high-end dining, so I figured we were probably in for a nice and affordable dinner. I wasn’t quite on the mark for that one. It was nice, but the pricing made me wonder if it is possible to be local and affordable. Maybe it isn’t. Or, maybe local sourcing has become so trendy that families are now priced out of sustainable dining.

The Little Hen is located in a suburban shopping center and while the exterior is very “shopping center,”  the interior is very trendy and cool. We arrived at 5:30, were greeted and asked if we had reservations (we did not) and told that the restaurant was “very busy” (it was not) so our only option was to share one of two available tables with others. Weird, but ok. We settled in and were given menus and our utensils wrapped in little dish towels, which also served as our napkins (cute). The menu features three entrees, about a half-dozen appetizers (mostly salads or cheese plates) and two special group dinners (either $45 for two or $50 per person) that feature a large carving board with different kinds of food to sample. We weren’t hungry enough for the sampler, so we headed for the entrees. In hindsight, we probably would have done better with the “Big Board” sampler.

The three entrees available were a cheeseburger and fingerling potatoes ($14), a pork chop and vegetables ($22) and a farm egg with ramps and garlic spaetzle ($14). Salads and cheese plates ran between $7 and $14. Not wanting to have ramp and garlic breath, I ordered a salad and the hamburger. I asked the server where their beef sourced from and she didn’t know (not good). She offered to find out, but never did. That, in my book, is a big red flag. I do notice that they claim “we use only sustainable pasture raised proteins from local farmers almost exclusively”. Almost? Well, where did my $14 hamburger come from? With only three entrees on the menu, someone should have been able to tell me.

The burger was good, but overcooked. The potatoes were truly amazing–slightly smashed and fried, then topped with sea salt. The salad was good–baby spinach and arugula with shaved apple, raw beet and cucumber. I’ve decided that while I love beets roasted and pickled, I’m not a huge fan of them raw, but they were ok. We shared a dessert that was some kind of bread pudding, but was really like a big, huge muffin. My total bill was about $40–almost half our weekly grocery bill for a burger, salad, part of a muffin and wine.

In eating out at sustainable, local restaurants, this was my first “meh” experience. It was fine, but not great and well more than many of the downtown Raleigh restaurants serving locally produced food. At one point, a family with small children came in and I wondered if somehow the kitchen has a children’s dinner, because I can’t imagine spending $14 each for 3 hamburgers. As a mom myself, I think I would have run screaming for the door.

I really think that if these locally based restaurants are going to survive, they need to lose the pretension and just get down to offering people good, local food. I get it that locally produced food costs more–I know because I’ve been buying it for my family for the past four months. But the model that sustainable, ethically produced food is only for the upscale trendy will be the locavore movement’s biggest downfall.

We’ve proven that we can eat sustainably at home for a reasonable amount–and we have been eating very well on our budget. So part of me has no patience for businesses that can’t do the same for their customers. If local eating is really to become a bigger reality, then we need to engage a larger audience. That isn’t The Little Hen’s job, of course. They are one business and they have a vision for what they want to do and that’s fine. I’ll be surprised if they are still open in a year, but then, I never thought Build-A-Bear would take off either, so that shows you what an economic genius I am. As for my family, this restaurant is not affordable enough to become a regular place and not special enough to become a new “special occasion” restaurant.

Meh.

Day 99–Starting Week 14–Budget and Menu

What a week this has been! And the week to come looks just as slam packed as last week. My local ham is almost ready and we can’t wait to try it along with our fresh, local asparagus! In the coming week, we are veering slightly from our 70-80% local foods. Mainly because I am camping with my girl Ellie and her BFF for an all girls campout. We’ll be gone two days and two nights and should have great weather. So, our menu reflects more prepared foods than usual–I have yet to find a local source for s’more ingredients 🙂 We came in just under budget at $97.92!

Here is how our budget worked out for this week:

  • Mae Farm (ham): $15.00
  • Coon Rock Farm (sausage): $6.00
  • Ball Produce (strawberries and asparagus): $10.00
  • Trader Joes (ground turkey, turkey dogs, rolls, pineapple, blackberries, mango, bananas,oatmeal): 45.60
  • Lowes Foods (chocolate bars, graham crackers, marshmallows, pectin, lemon juice, etc): $21.32

What are we having this week? Here is our menu:

  • Sunday–Easter supper–honey mustard glazed ham, roasted asparagus, broccoli salad, biscuits, pie
  • Sunday–Campout dinner–turkey dogs w/vegetarian chili, fruit salad
  • Monday–breakfast at camp–Dutch oven breakfast–eggs, hashbrowns, sausage, cheese
  • Monday–lunch–sandwiches and fruit salad
  • Monday–dinner–turkey tacos, vegetables, fruit salad
  • Tuesday–breakfast–pancakes and bacon
  •  Tuesday–lunch–sandwiches and whatever is left!
  •  Tuesday–dinner–ham omelets (back home again)
  • Wednesday–oatmeal
  • Thursday–out with my BFF
  • Friday–tuna salad sandwiches

Now, off to pack the car, the girls and the dog for a couple of days at the lake! Have a wonderful week!

Day 92–Starting Week 14–Budget and Menu

After last week’s budget buster, we are back on track with plenty of fresh vegetables and good things to eat. We were glad to find fresh spinach fettucine by Melina’s Pasta at the Western Wake Farmer’s Market. We can’t wait to try it! This weekend was spent at the market and getting our own garden ready for action. We’ve planted a salad garden of tomatoes, cucumber, bell peppers and some Japanese eggplant. I love eggplant, but a large, full-sized eggplant is a lot for us to eat. The Japanese variety are the perfect size for us (and they ripen quickly!).

Here is how our budget played out this week, with a total of $95.62:

  • Local’s Seafood (summer flounder): $18.00
  • Hillsborough Cheese Company (fresh mozzarella): $6.00
  • Coon Rock Farm (chicken and fresh eggs): $21.00
  • Farmers Market–misc (asparagus, swiss chard, broccoli): $10.00
  • Melina’s Pasta (spinach fettucine): $6.00
  • Trader Joes (organic garlic, ground turkey, tortillas, frozen fruit, soy milk, cous cous, onions): $34.62

And here’s the scoop on this week’s menu!

  • Sunday–cornmeal dusted flounder, sautéed kale (the end of our garden kale), homemade cornbread w/NC cornmeal
  • Monday–Chicken curry cous cous w/chopped veggies, salad
  • Tuesday–Turkey taco night w/quinoa
  • Wednesday–Eggs nested in swiss chard and mushrooms
  • Thursday–Pasta w/ham and spring asparagus, salad
  • Friday–Leftover pasta, salad
  • Saturday–BLT sandwiches with carryover Mae Farm bacon

Not bad for $95! Looks like we are back on track again! Thanks to everyone who read Ellie’s guest blog post and commented. It was a real boost to her (and a boost to her chicken advocacy efforts!).

Day 78–Starting Week 12–Budget and Menu

I can’t believe we are beginning the third month of our family locavore challenge! This year seems to be speeding by–this is probably helped by our exceptionally warm weather. We were fortunate to start our journey during what we we call “The Year Without a Winter.” Our farmers have had an extended growing season, and I haven’t had a week yet, when I left the market empty-handed or disappointed (well, except for the “Broccoli Incident”).

So, what have we learned in 3 months? Here is a sample:

  1. Eating locally in NC is not difficult, but it does require an adjustment of behaviors.
  2. I like having a social friendship with our farmers and meat producers.
  3. Local, organic produce tastes so much better, we feel like we are being spoiled.
  4. We have been on budget–or close–for most weeks in our challenge so far.
  5. We will never go back to buying store eggs.
  6. Fresh food, cooked creatively is so good that we have dramatically cut down the number of times we go out to eat. Our food tastes better, so why look elsewhere?

Depsite not finding broccoli this week, I did find some beautiful swiss chard at the Western Wake Farmer’s Market. I love chard–it has such a fresh, light flavor that is a welcome respite from our kale and collard diet over the last few months. Lettuce and spring onions are out and other spring veggies are right around the corner! We are very excited that all of our area farmer’s markets crank up In 2 weeks and our Produce Box delivery starts soon as well!

How did we do on spending this week? Our budget this week looks like this:

  • Rainbow Farm (organic, ground lamb): $10.00
  • Farmhand Foods meatbox (pork chops): $12.00
  • Rare Earth Farm (Maple View fresh buttermilk): $2.50
  • State Farmer’s Market (onions, carrots): $3.50
  • Locals Seafood (rockfish, flounder): $32.00
  • Ben’s Produce (organic lettuce, organic swiss chard): $6.00
  • Hillsborough Cheese Company (Greek yogurt, baby brie): $7.00
  • Trader Joes (frozen fruit, soy milk, mushrooms, shallots, pita, tortillas, organic mayonaise): $25.39

Our total spent is $98.39! Just a hair under our budget of $100. I actually feel pretty good about this because we are eating a lot of fresh seafood and salads, which fit in perfectly with our 85 degree days! The only red meat we are eating this week are grilled lamb burgers, so that should shake things up a bit!

Menu for the Week

  • Sunday–Spicy marinated rockfish tacos with chipotle slaw, quinoa
  • Monday–Cornmeal dusted summer flounder, collard greens, quinoa
  • Tuesday–Eggs nested in sauteed swiss chard and mushrooms
  • Wednesday–Salad-pa-looza!!
  • Thursday–Grilled lamb burgers in pita with cucumber yogurt sauce, kale, rice
  • Friday–Out for grandmommy’s birthday
  • Saturday–Grilled pork chops, kale from the garden, beans

Thank you for reading our blog and for being a part of our journey. We have learned a lot about our community and ourselves and it just gets better as we go along!

Day 73–National Chicken Noodle Soup Day

A homemade chicken noodle soup with bread

In honor of the March 13 holiday, National Chicken Noodle Soup Day, I will be making a nice pot of soup for my family. Nothing uses a bounty of fresh, local vegetables like soup (well, a good stir fry will use some veggies, too, but it’s not stir fry day). Did you know that a can of Campbell’s chicken noodle soup has only 8% chicken? I don’t know about you, but I like more than that in my soup, so I’ll be making my own.

The first component to good chicken soup is having homemade chicken stock. I love making my own chicken stock because it makes use of something (the chicken carcass) that would otherwise be tossed away and turns it into something that is far superior to anything you can buy in a can or box at the grocery. I also love making stock because I can do it while I do a half-dozen other things like cleaning, doing laundry or (my favorite) watching football. Football is sadly over for another six months, but I’ll be spring cleaning the house and working on some volunteer projects instead. If you finish a roast chicken, but don’t have time to make stock, wrap up the chicken bones and freeze them until you are ready. It’s totally worth it.

Making soup is a forgiving process. With few exceptions, you can make substitutions and use whatever you have on hand and it will be good. My favorite soup to make is an Italian Ribolita–I’ll post that recipe at some point–because it uses up a lot of leftover fresh vegetables and is incredibly satisfying in the fall and winter. But today is chicken noodle soup day, so let’s get started…

Chicken Stock

  • 1 chicken carcass or leftover chicken bones
  • 1 organic onion, peeled and coarsely chopped
  • 2-3 cloves organic garlic, peeled and smashed with the back of a knife
  • 2-3 organic celery stalks or leftover tops, cleaned and cut into large pieces
  • 3 organic carrots, peeled and cut into large chunks
  • 1 Tbsp. black peppercorns
  • 1 bay leaf
  1. Put all ingredients into a large stock pot and fill pot with water to cover all.
  2. Bring to a boil over high heat.
  3. Skim any foam off the surface and reduce heat to low.
  4. Simmer on stove for 1-2 hours.
  5. Take pot from heat and allow to cool about 30 minutes.
  6. Strain contents of pot through a colander into another large pot or bowl. Discard chicken bones and vegetables.
  7. Cover strained stock and chill in the refrigerator overnight.
  8. Skim fat from the top and either use or store in freezer.
  9. You can freeze this stock for up to 6 months.

NOTE: I don’t add salt to my stock because I’m never sure how I will use it. You can add it if you like, but I prefer to add salt to the finished dish.

Chicken Noodle Soup

This is my basic chicken soup recipe, but by all means feel free to add, substitute or eliminate as you wish. I tend to like my soup very thick, so you can add more stock, water, wine or whatever makes you happy so you have the right consistency for you.

  • 12 cups of homemade chicken stock
  • 2-3 cups of cooked chicken (usually whatever I have left over), cut into 1″ pieces
  • 2 Tbsp. olive oil
  • 1 Tbsp. flour
  • 4 organic carrots, peeled and cut into roughly 1/4″ slices
  • 2 cups frozen or fresh organic peas
  • 1 organic onion, peeled and chopped
  • 2-3 organic celery stalks, cleaned and sliced thin
  • Salt and pepper to taste
  • 16 oz. pasta (fettuccine noodles broken into pieces, orzo or any pasta you like)
  1. In a large stock pot or Dutch oven, heat the olive oil at medium/high heat.
  2. Add vegetables and cook until slightly tender, about 5 minutes or so.
  3. Sprinkle flour over vegetables and cook another 2 minutes, stirring frequently.
  4. Add chicken and chicken stock, stir well and simmer.
  5. Add salt and pepper to taste.
  6. Simmer on medium/low heat for about 1 hour.
  7. Add pasta and cook another 10-15 minutes until pasta is done.
  8. Serve with a salad or with a good bread.
  9. Soup can be frozen for up to 6 months.

Happy chicken noodle soup day!

Day 71–Starting Week 11–Budget and Menu

This has been a roller coaster week, full of highs and lows, bottoming out with the temporary “loss” or our cat, but ending on a super high note with an award from Sugar Dish Me and a fun, family learning event.

Our family trek to the Dig In! community gardening conference was fun, informative and inspiring. Tom and Ellie are working on their guest blog posts for this week and we have made contact with a couple of community gardens in our area. And Ellie wants chickens, which she will share with you later. And we’ll be sharing with you some of what we learned about canning, worms and herb spirals. Not necessarily in that order.

All this excitement has re-energized us and given us some great ideas for spring. Which means we have a lot of work to do!!

Somewhere in the chaos of this week, I made it to the State Farmers Market for our weekly shopping. We had our most efficient shopping week yet, spending just $88.95. This was in part due to our cat escaping and subsequently one dinner being carried over. We’re also making recipes from two fellow bloggers! 

Shopping List for the Week:

Rainbow Farm (chicken breasts): $12.00
Mae Farm (eggs): $4.00
Farmer’s market (broccoli, collards, lettuce, tomato, cucumber, onion): $13.00
Farmhand Foods (skirt steak): $15.00
Trader Joes (frozen fruit, lime, soy milk, Greek yogurt, rice wine vinegar, sesame oil): $28.02
Lowes Foods (chipotle sauce, sriracha sauce, ginger, black beans): $16.93

Total $88.95–$11.05 under our weekly goal!

What are we having? Here’s the menu:

Eats for the Week

Sunday–Chicken pot pie, sautéed greens, triple chocolate raspberry “cheesecake” squares from The Scrumptious Pumpkin
Monday–Leftover pot pie, salad
Tuesday–Stuffed sweet potatoes, salad
Wednesday–Grilled cheese and homemade chicken soup
Thursday–Asian spicy chicken salad from Creative Noshing
Friday–Chicken soup and buttermilk biscuits
Saturday–Grilled skirt steak and red pepper fajitas, black beans, quinoa

Whew! Well, that’s a wrap. Have a great week–may all your vegetables be organic and may all your kittens be safely corralled inside 🙂

Day 68–Roasted Broccoli and Shrimp a la Jerry

20120307-200329.jpg

Roasted Broccoli, Peppers and Shrimp--Easy and Healthy!

My friend Jerry sent me this recipe (thanks, Jerry!) and I finally had a chance to add it to our weekly menu. Fresh, local, organic broccoli and NC shrimp–a simple, and amazingly good combination. Although it wasn’t in the original recipe, I added some sliced red bell pepper since I had it handy. This recipe is light, but satisfying and quite tasty. Don’t skimp on the coriander seeds or hot pepper–they infuse the entire dish and make it something special. Healthy, quick and easy to make, this recipe hits all the marks for a succesful, weeknight dinner. And even better, it only uses one bowl, a cutting board and one baking sheet, making cleanup super quick.

A note about shrimp. I bought large-sized shrimp and 10 minutes was just right for roasting. If you buy medium or small shrimp, you may want to back off on the roasting time. If you don’t have access to local or U.S. shrimp (or you just don’t like shrimp), you could probably try this with a thick, locally available fish (here that would be tuna or swordfish) cut into chunks. Scallops might be good also!

You could also play around with what vegetables to include, and make this a truly seasonal dish. I can’t wait to see how we can work our Produce Box veggies into this dish over the spring and summer!

Roasted Broccoli and Shrimp a la Jerry

This makes 3 servings or 2 servings for hungry seafood lovers!

  • 2 lbs. broccoli
  • 1 lb. fresh shrimp, shelled and deveined
  • One red bell pepper, sliced into strips
  • 4 Tbsp. olive oil, divided
  • 1 tsp. whole coriander seeds
  • 1 tsp. whole cumin seeds (or 1/2 tsp. of ground)
  • 1/8 tsp. hot chili powder (I used red pepper flakes)
  • 1 lemon, zested with lemon reserved for serving
  • Kosher salt and ground pepper to taste
  • Rice, quinoa or other cooked grains
    1. Preheat oven to 450 degrees.
    2. Cut the broccoli into large florets with some stem remaining.
    3. Cut the red bell pepper into strips and cut each strip in half crosswise.
    4. In a bowl, toss the broccoli florets and bell pepper with 2 Tbsp. olive oil, coriander, cumin, hot chili pepper, and salt and pepper to taste.
    5. Put broccoli and pepper mix on a rimmed baking sheet and roast for 10 minutes.
    6. In the bowl, toss shrimp with remaining 2 Tbsp. of olive oil, lemon zest and salt and pepper to taste.
    7. Add to the broccoli mix and pop back in the oven for another 10 minutes or until the shrimp is pink and opaque, but not overcooked.
    8. Serve over rice with lemon wedges and you are done!

      The broccoli and peppers before roasting--so pretty!

20120307-200731.jpg

The final product just before the feast!

Day 65–Roast Chicken

20120305-081755.jpg

Roast chicken is a great way to make the most of a whole chicken!

I love roasting foods, especially when it’s cold outside. There’s just nothing like coming inside from the cold and smelling the aroma of roast chicken wafting through the air. It’s like a big food hug. All winter vegetables seem to benefit from roasting as well–broccoli, carrots, turnips, beets, Brussel sprouts–as the roasting process brings out the inner sweetness of the vegetables. I’ve been reading about roasting whole fish and I may try that soon as well.

This week I scored not one, but two fresh, pasture-raised chickens at the farmers market. This is a big deal for me because fresh birds (chicken, turkey, duck) have a better texture when they haven’t been frozen. And pasture raised chickens just plain ol’ taste better than what you find in the grocery. Our chickens were tasty and beautiful and with two chickens, I have enough for leftovers and chicken soup later in the week.

Roasting a chicken is an easy and forgiving process. I like to roast mine at a higher temperature (400-450) because the skin gets nice and crispy. But you can roast a chicken at 350, too, it will just take a little longer. I use Herbes de Provence on my chickens, but you can use whatever you like–just salt and pepper, a fancy homemade spice blend, rosemary from your garden, etc. I don’t typically stuff my chickens with anything, but you can put some cut up onion or a lemon half if that makes you happy.

A note about washing chickens. I’ve seen people wash chickens in the sink before they prep them for cooking, but this actually doesn’t stop any possible salmonella issues. I have also read that washing the chicken could possibly contaminate other parts of your kitchen, including your faucet, as the water sprays around. So, I do not wash my chicken, but I do make sure it is cooked to a safe (but not overdone) temperature of 160 degrees.

After roasting chickens for about 20 years, I learned two new things last night. First, cooking two chickens takes a lot longer than cooking one. Not sure why I hadn’t computed that, but the longer cooking time meant I had some kitchen chaos going on for a while. I also learned that meat thermometers can apparently take on a life of their own. Mine decided to go all HAL on me, telling me the chicken was cooked, when it was clearly still mostly raw (and yes, I made sure it was not touching bone).

All was well in the end, but I do not recommend trying to cook two chickens, a pan of biscuits and a lemon pound cake simultaneously. Oi. Kudos to my loving spouse who did not gripe about the dishes and the chaos. He is awesome. Even more awesome than a fresh, roasted chicken 🙂

Roast Chicken

  • 1 whole roasting chicken (thawed if purchased frozen); giblets and neck removed
  • 1 Tbsp. butter or olive oil
  • Salt and pepper
  • 2 cloves garlic, minced
  • Herbes de Provence
  1. Preheat oven to 400 degrees.
  2. Prepare chicken by putting it breast side up in a shallow roasting pan.
  3. Rub the chicken with butter or olive oil.
  4. Sprinkle salt, pepper, garlic and herbs over the entire chicken.
  5. Put in the preheated oven and cook until the internal temperature is 160 degrees. I’ve found with most chickens, this is about 1.5-2 hours, depending on the weight of the chicken.
  6. When chicken reaches an internal temperature of 140 degrees, remove the roasting pan from the oven, cover the chicken with a piece of foil and let it sit for 15-20 minutes. This will allow the meat to relax and the juices will return to the bird, ensuring a more tender and juicy chicken.
  7. Carve and serve to you amazed and loving family. Or, tuck in and enjoy on your own!

Day 64–Starting Week 10–Budget and Menu

Well, we are beginning week 10 of our journey with lots of good eats and with an eye toward spring and all the delicious fruits and vegetables that will be coming our way in another 4-6 weeks! So rather than look at sweet potatoes as “sweet potatoes…again??” we’re looking at them a bit nostalgically, knowing that it may be another 5-6 months before we see them again. Here is how we did at the market–a pretty typical week by this point. We went $4.00 over, but I splurged on two fresh, pasture-raised chickens, which just seemed too tempting to let go!

  • Heaven on Earth Organics (sweet potato, tomatoes, broccoli, onion, greens): $16.00
  • Mae Farm (chorizo): $8.00
  • Rare Earth Farm (local buttermilk): $4.00
  • Rainbow Farm (fresh chickens-2): $28.00
  • Lowes Food (pastry): $5.00
  • Trader Joes (frozen fruit, limes, grated cheese, organic sugar, peppers, lettuce, etc.): $35.00
  • Earps Seafood (NC shrimp): $8.00

Our total for the week: $104.00

So what’s to eat this week? We have a mix of hearty home cooking and fresh spring dishes–that seems to match our weather as well! In honor of National Pound Cake Day, I’ll be making a lemon pound cake–yum!

This week’s menu

  • Sunday–Roast, fresh chickens, sweet potatoes, sautéed kale, whole wheat buttermilk biscuits
  • Monday–Chicken and chorizo taquitos, multigrain mix, salad
  • Tuesday–Leftover taquitos
  • Wednesday–Roasted broccoli and shrimp over brown rice
  • Thursday–Chicken pot pie, salad
  • Friday–Leftover pot pie and greens
  • Saturday–Chicken noodle soup and biscuits

 Have a wonderful, healthy and delicious week!