Week 16: July Meal Planning
Now well into the summer months, I am receiving a bounty of fresh vegetables and local produce that find their way into every meal we eat. I have at least one batch of fermented vegetables, sauerkraut, beet kvass, kimchi, or some other creation going at all times now.
-Joe
Blueberry Leaven Pancakes
Classic Wood-Fired BBQ & Summer Salad
Breaded Chicken Over Mashed Potatoes & Zucchini
Herbed Ground Beef Tacos
Pasta w/ Sausage & Cherry Tomato Sauce
Lacto Fermented Golden Beets & Carrots
- 1 dozen eggs
- 8 chicken breasts or thighs
- 1 flat iron steak
- 1 lb ground beef
- 1 package sausage
- 1 cup milk
- 1 lb butter
- 1 cup ghee
- 1 cup heavy cream
- Greek yogurt
- 1 cup raw cheddar cheese
- 1 pint chicken broth
- Greek olives
- Vinegar
- Salsa
- Mustard
- Honey
- Corn tortillas
- 1 cup sourdough breadcrumbs
- 2 cups sourdough croutons
- 16 oz pasta
- Olive oil
- Red pepper flakes
- 1 lemon
- 2 cups blueberries
- 3 ears corn
- 6 large red potatoes
- 2 bulbs garlic
- 1 head lettuce
- 4 zucchinis
- 2 pints cherry tomatoes
- 1 ripe avocado
- 1 lime
- Thyme, cilantro & basil
- 2 scallions
- Parmesan cheese
- 4 large golden beets
- 8 large carrots
- Three-Beet Powder
- Wild Ramp Powder
- Summer Savory Powder
- Low-Oxalate Greens Powder
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