Weekly Menu

I hope everyone had a wonderful holiday weekend with friends and family!  I know I sure did.  We had my whole family over to celebrate the Fourth of July and I will tell you all about it later this week.  :)  Today, however, it is back to the regular grind.  We did have a chance to get to the farm for the week and picked up a lovely selection of carrots (I got so many because they were on special!), kale, chard, beets, celery, green beans, sweet corn, cherry tomatoes, tomatoes, Anaheim chile, bell pepper, and white and purple sweet Maui Onions.  With this food, I will be serving the following menu to my family:

• Spinach and Cheese Ravioli with Farm Fresh Marinara, Roasted Carrots and Easy Italian Green Beans
• using the carrots and green beans

• Make Your Own Quesadilla with Restaurant Style Salsa and Mexican Skillet Cabbage
• using the tomatoes, corn, Anaheim chile, bell pepper, and white sweet Maui onion

• Sweet Onion and Pickle Panini paired with Fresh Tomato Soup
• using the purple onion and tomatoes

• I will be having a summer version of the Rainbow Smoothie (without spinach)
• using the kale, chard, carrots, and beets

• We will be enjoying the celery and cherry tomatoes for snacks.

Weekly Menu

Holy cannoli!  It was so hot this weekend!  How hot was it where you are?  I am happy that it is starting to cool down and I love that it is a short week.  We are having the family over for the 4th of July this week, and I hope to have a recap of the event for you on Friday.  On our trip to the farm we picked up some kale, carrots, cabbage, basil, corn, white and purple sweet Maui onion, tomatoes, and broccoli.  For the week (excluding the Fourth) we will be enjoying the following meals:

• Gardein Beef and Broccoli Over Rice
• using the broccoli and white sweet Maui onion

• Pesto, Tomato, Goat Cheese, and Arugula Pizza with Fresh Sweet Corn and Tomato Salad
• using the basil, tomatoes, corn, cilantro, green pepper, and purple sweet Maui Onion

• Thai Crunch Salad
• using the cabbage, carrots, and cilantro

• I will be having the Kaleslaw for lunch
• using the kale

Weekly Menu

Happy Monday!  I hope it was another wonderful weekend for you all.  I am really having fun getting a chance to enjoy some of my favorite summer recipes.  Sure, I could make them off season, but they just taste so much better with fresh, local produce!  This week we picked up some sweet corn, white and purple sweet Maui onions, romaine, cilantro, tomatoes, cauliflower, and strawberries.  It waas a small haul, but a delicious variety!  With this selection, we will be enjoying the following meals:

• Penne Alla Vodka with Lemony Garlic Cauliflower
• using the tomatoes and cauliflower

• Mushroom and Black Bean Tacos with Corn and Black Bean Salad
• using the tomatoes, romaine, white and purple sweet Maui onions, and corn

• Hearty Breakfast Burritos with Restaurant Style Salsa
• using tomatoes, sweet Maui onions, and cilantro

• We will be enjoying the strawberries for dessert.

Weekly Menu

Happy Monday everyone!  We had a wonderful and busy weekend!  My daughter had her first dance recital on Saturday and we spent Father's Day at Disneyland.  Many fun memories made in the past 2 days.  :)  We had a great trip to the farm as summer is in full swing!  We loaded up on romaine, chard, kale, beets, plums, peaches, bell peppers (I picked them from the vine myself!), carrots, corn (tons!), sweet Maui onion, green beans, strawberries, and blueberries.  What a great selection, huh?  With this great variety, we will be enjoying the following this week:

• BBQ Tofu Sandwiches with Basil Butter Corn on the Cob
• using the sweet Maui onion, romaine, bell pepper, and corn

• Pot Pie Pizza and Classic Caprese Salad
• using the green beans, corn, carrots, tomatoes, and backyard basil

• 7-Layer Burrito Supreme
• using the sweet Maui onion, romaine, and tomatoes

• I will be making a modified Rainbow Smoothie (without spinach) for lunches
• using the kale, chard, beets, and carrots

• We will be enjoying the plums, peaches, strawberries, and blueberries for snack and dessert

Weekly Menu

Happy Monday everyone!  I'm back after a much needed week off.  It was nice to slow down and recharge before the summer season.  Speaking of summer, the produce is slowly changing!  I just missed the first selection of corn and tomatoes, but they will be there next week and I can't wait!  I did pick up my first basil of the season (YAY!) along with romaine, cilantro, kale, garlic, celery, baby sweet Maui onions, cherries, blueberries, strawberries and plums.  There was also a head of cabbage and some summer squash that I totally forgot to put in the picture because I left the bag in the car, whoops!  With this wonderful selection, we will be enjoying the following this week:

• Crispy Pesto Gnocchi and a Strawberry Salad with Feta and Raspberry Vinaigrette
• using the garlic, basil, romaine, and some of the strawberries

• Hearty Vegetable Spaghetti with a Summer Squash Saute
• using the celery, summer squash, and garlic

• Make Your Own Quesadilla with Restaurant Style Salsa and Mexican Skillet Cabbage
• using the baby sweet Maui onions, some left over sweet Maui onions from last week, cilantro, garlic, and cabbage

• I will be having the Massaged Kale Salad for lunches 
• using the kale

• We will be enjoying the plums, strawberries, and blueberries for dessert

• We will be freezing the cherries for a wonderful summer snack.  There is nothing better than frozen cherries on a hot day!

Weekly Menu

Happy Memorial Day!  I hope you are able to enjoy some extra time with your family as we remember  those who sacrificed everything to serve our country.  The holiday weekend has been beautiful and I have spent it enjoying the outside with my family.  Sunday was wonderful because we didn't have a single place we had to be all day.  Those of you with kids can understand how exciting that was.  No birthday parties, no activities, nothing!  We got to completely relax and just let the day unfold.  We won't have another day like that for about 2 months, so we certainly enjoyed it!  We also brought home a wonderful selection of produce from the farm including kale, white and purple cauliflower, zucchini, summer squash, beets, carrots, celery, cucumbers, green beans, strawberries, and blueberries (brought in from an organic farm less than 30 minutes away).  With this colorful assortment, we will be enjoying the following:

• Portobello Cheese "Steak" Sandwich with Baked Zucchini Rounds and Lemon Garlic Aioli
• using the zucchini, summer squash, and some left over sweet Maui onions and garlic from last week

• Hawaiian Plate Lunch of Chicken Katsu, Hawaiian-Style Mac Salad, and rice
• using the carrots and celery

• My Famous Macaroni and Cheese (slightly altered by using only cauliflower)  with Easy Italian Green Beans
• using the white and purple cauliflower and green beans

• I will be making deli-style cheese sandwiches for some lunches
• using the cucumbers

• We will be having the Rainbow Smoothie for other lunches
• using the kale, beets, and carrots

• We will be enjoying the strawberries and blueberries for dessert

Weekly Menu

Happy Monday!  We had probably the busiest weekend since having our oldest child 4 years ago.  It was crazy, but loads of fun!  We had birthday celebrations with friends and family, dance classes, my nephew's t-ball game, it was awesome and the kids were champs!  :)  Best of all, my husband and I went out on a date!  We not only got to see a movie, but a movie on its opening weekend!  You parents out there understand how amazing that is, right?  There was also a fantastic run to the farm.  It may be my biggest haul ever.  All the extra veggies that go into my daily smoothies take a lot of time to prep, but it is so worth it!  We got some spinach, red leaf lettuce, kale, garlic, sweet Maui onions, carrots, bok choy, beets and strawberries.  With all this food, we will be making the following meals this week:

• Mushroom and Walnut Lettuce Wraps with Sauteed Ginger and Garlic Bok Choy
• using the red leaf lettuce, sweet Maui onion, garlic, and bok choy

• Bean, Brown Rice, and Cheese Burritos with Simple and Tasty Broiled Nachos
• using the garlic and sweet Maui Onion

• Spinach Tomato Alfredo Pizza with Mushroom-Stuffed Baked Onions
• using the spinach, garlic, and sweet Maui onions

• I will be having my Rainbow Smoothie for lunches
• using the spinach, kale, beets (and their greens), and carrots

• We will be enjoying the strawberries for dessert

Weekly Menu

Happy Monday!  I hope all the moms out there had a wonderful Mother's Day!  We spent it at Legoland with my sister and her family.  It was a wonderful way to spend the day with my family.  Something else that made the weekend special was finding out my local farm had their fresh garlic!!  What a surprise and a treat!  That meant our favorite pasta was in order for sure!  Along with the garlic we picked up some romaine, spinach, kale, carrots, sugar snap peas, and strawberries.  With this lovely assortment of food, we will be making the following this week:

• Cheesy Mushroom Taquitos with Healthier Spanish Rice and Refried Beans
• using some left over sweet Maui onion

• Fettuccine in Garlic Cream Sauce with the Olive Garden Salad and Roasted Sugar Snap Peas
• using the garlic, romaine, and sugar snap peas

• Mashed Avocado and Chickpea Sandwich with Roasted Carrots
• using the spinach, left over sweet Maui onion, and carrots

• I will be making my Rainbow Smoothie for some lunches
• using the spinach, kale, carrots, and remaining beets from last week

Weekly Menu

Happy Monday and Happy Birthday to my Dad!  :)  I hope you all had a great weekend.  Did you do anything to celebrate Cinco de Mayo?  We spent the morning at Disneyland, but I made sure to have a little tequila in the afternoon.  You have to be festive, right?  We picked up SO MANY things at the farm for this week.  We have spinach, kale, romaine, Swiss chard, carrots, beets, sugar snap peas, broccoli, sweet Maui onion, zucchini, and strawberries.  Here is how we will be enjoying this delicious selection:

• Gardein Beef and Broccoli over Rice
• using the broccoli and sweet Maui onion

• Spinach and Cheese Ravioli with a Tomato Basil Cream Sauce, House Salad with Homemade Ranch, Baked Zucchini Fries, and Roasted Beets 
• using the romaine, carrots, zucchini, and beets

• Double Decker Mushroom Tacos with Mexican Roasted Chard
• using the chard, romaine, and sweet Maui onion

• I will be making smoothies using the spinach, kale, carrots, beets, and beet greens.  I will have the Massaged Kale Salad for lunches, sugar snap peas for snacks, and strawberries for dessert.

Weekly Menu

Happy Monday!  Hope you all had a great weekend.  I got to watch my nephew's T-Ball game!  The whole family was there to cheer him on and it was so much fun!  The weather was perfect for a fun day with the extended family.  We also had a great trip to the farm.  I am still on my smoothie kick and spinach was on special, so I got a TON!  :)  We also picked up some romaine, sweet Maui onions, cilantro, celery, kale, and strawberries.  With that, we will be making the following meals this week:

• Veggie Burgers with Perfect Party Potato Salad
• using the romaine and sweet Maui onions

• Ultimate Mexican Pizza with Restaurant Style Salsa
• using the cilantro

• Pecan Crusted Chicken Salad
• using the romaine and celery

• The spinach will be for my daily smoothie, I will be having Kaleslaw for lunch, and we will be freezing some of the strawberries and enjoying the rest for dessert.

Weekly Menu

Happy Monday!  I have to tell you, I have recently begun enjoying homemade smoothies.  It is my new favorite thing!  My girls and I love making a new recipe each time.  We pack it full of greens and fruit.  I am so excited to enjoy them all summer long!  We have a lovely selection of produce from the farm for the week.  We gathered some spinach, romaine, kale, broccoli, sugar snap peas, beets, and strawberries.  With that assortment, we will be enjoying the following:

• Broccoli Cheddar Quiche
• using the broccoli

• Creamy Bowtie Pasta with Peas and Arugula with a Stacked Beet Goat Cheese and Arugula Salad
• using the beets

• Red Robin Chicken Tender Salad
• using the romaine

• We will be using the spinach and beet greens in smoothies, enjoying the sugar snap peas for snack.  I will be having the Massaged Kale Salad for lunch and strawberries for dessert.

Weekly Menu

Happy Monday!  Boy, we had a cold and cloudy weekend here in Southern California, well by cold I mean 60 degrees.  Hey, that's cold for those of us born and raised here!  :)  But this week should be getting bright and sunny and back into the 80's .  I am so ready for that kind of weather!  We have a great menu planned with our selection of produce this week.  We have some kale, TONS of spinach, beets, carrots, cilantro, sugar snap peas, baby sweet Maui onions (for cooking and planting), blood oranges, and strawberries.  We will be making the following this week:

• Sweet Potato Kale Pizza with Rosemary and Red Onions and a side of Baked Beet Chips
• using the kale and beets

• Egg Salad Sandwiches with Baked Sweet Potato Waffle Fries and Roasted Carrots
• using the carrots

• Spinach Enchiladas with Cilantro Cream Sauce and Mexican Layered Dip
• using the spinach, cilantro, and baby sweet Maui onions

• We will be playing around with smoothie recipes using the remaining spinach and kale, snacking on the blood oranges (my new favorite!) and sugar snap peas, and having the strawberries for dessert.  

Weekly Menu

Happy Monday!  We had a lovely weekend with beautiful weather.  I hope your weekend was fun as well!  Our trip to the farm was great and we picked up some delicious produce for the week.  We selected some carrots, romaine, mandarin oranges, cauliflower, sugar snap peas, cabbage, and strawberries.  We will also be utilizing green onion, cilantro, and kale from our own garden.  With this selection, we will be enjoying the following meals this week:

• Our Orange Dinner of Grilled Cheese, Tomato Soup, and Roasted Carrots
• using the carrots

• Chinese Chicken Salad
• using the romaine, cabbage, sugar snap peas, mandarin oranges, green onion, and cilantro

• 7-Layer Burrito with Mexican Roasted Cauliflower
• using the romaine and the cauliflower

• I will have Massaged Kale Salad for lunch and the strawberries for dessert.

Weekly Menu and Giveaway Winner

I hope you all had a wonderful Easter weekend!  Ours was delightful with good food, fun and games, and family time.  The girls enjoyed their egg hunt and surprises, as well as the special breakfast chosen by my four year old of Cinnamon Streusel Pancakes and a big bowl of strawberries and blueberries.  We also had a wonderful trip to the farm this week and will even be able to use some of our own backyard veggies!  We picked up romaine, Swiss chard, kale, dinosaur kale, sugar snap peas, broccoli, carrots, and strawberries.  With that selection, we will be making the following meals this week:

• Grilled Mushroom and Black Bean Burritos with Mexican Roasted Chard
• using the Swiss chard and our backyard cilantro

• Breakfast Pizza with Simple Sauteed Broccoli
• using the broccoli and backyard rosemary

• Southwest Chopped Salad with Roasted Carrots
• using the romaine as well as backyard cilantro and green onions

• We will be enjoying the strawberries for dessert, sugar snap peas and kale chips for snacks, and I will be having Lemony Dinosaur Kale Salad for lunches

Thank you to everyone who entered my first giveaway!  The winner of a My Super Foods Company sample pack is...

Nicky O.

Congratulations Nicky!  Be on the lookout for an email from us!

Weekly Menu

Happy Monday!  We had a wonderful weekend with friends and family in beautiful Southern California weather.  I hope your weekend was equally wonderful!  We also had an extra fun trip to the farm this week for their seasonal strawberry tour!  We got to ride a tractor-pulled wagon around the farm, taste fresh veggies, and pick our own strawberries.  It was so much fun!  We were able to pick up some great produce as well - even some never-before-tried veggies!  We picked up some romaine, beets, broccoli, cauliflower, strawberries, and (for the first time) turnips and kohlrabi.  I was so excited to try something new!  With this selection, we will be making the following meals this week:

• Sweet Potato Burger with Roasted Kohlrabi
• using the romaine and kohlrabi

• Red Robin-Style Chicken Tender Salad
• using the romaine

• Beet, Goat Cheese, and Arugula Panini with Sauteed Beet Greens
• using the beets

• My Famous Macaroni and Cheese with Caramelized Turnips and Sauteed Turnip Greens
• using the broccoli, cauliflower, and turnips

• We will be enjoying the strawberries for dessert

Weekly Menu

Good morning!  I hope you all had a great weekend.  We had a lovely time hanging out as a family, visiting friends, and enjoying beautiful weather.  We also picked up some beautiful fruits and veggies for the week.  We chose some kale, spinach, baby sweet Maui onions, broccoli, carrots, and strawberries.  We also have some cabbage and romaine left over from last week.  With this selection, we will be making the following meals this week:

• Chicago-Style Hot Dogs with a Classic Coleslaw
• using cabbage, baby sweet Maui onion, and carrots

• Baked Potato Bar with House Salad
• using the broccoli, baby sweet Maui onion, carrots, and romaine

• Spinach Artichoke Pasta with a Massaged Kale Salad
• using the spinach and kale

• We will be enjoying the strawberries for dessert.

Weekly Menu

I hope you all had a lovely weekend!  We planted our very own strawberry plant for our backyard that was graciously given to us by our local farm.  I can't wait for my girls to watch them grow and pick them right off the vine.  We picked up some delicious produce this week including chard, kale, romaine, spinach, baby sweet Maui onion, cabbage, cilantro, carrots, and strawberries.  With that selection, we will be making the following meals this week:

• Superfood Soup with a Garden Salad
• using the kale, chard, spinach, romaine, and carrots

• Sweet and Sour Tofu with Chow Mein
• using the cabbage, baby sweet Maui onion, and celery left over from last week

• Spinach and Black Bean Enchiladas
• using the spinach, baby sweet Maui onions, and cilantro

• I will be having Kale-slaw for lunch and strawberries for dessert.

Weekly Menu

Happy Monday!  We just had a great weekend of fabulous weather!  Sunny and 80 degrees in March is why I love Southern California.  It was a great glimpse of the spring and summer to come.  But it will be short lived.  It's going to be cooling down this week, so I have some yummy comfort food planned.  I may have gone a little crazy at the farm this week - everything looked so good!  But it did take forever to prep everything.  We picked up some spinach, romaine, kale, carrots, celery, beets, tangerines, and strawberries.  We will be making the the following meals this week:

• Greek Spinach and Feta Burgers and Sweet Potato Fries with Spicy Mayo Dip
• using the spinach

• Spaghetti with Chunky Marinara and Olive Garden Salad
• using the celery and romaine

• Pecan Crusted Chicken Salad
• using the celery and romaine

• Beet, Goat Cheese, and Arugula Panini with Sauteed Beet Greens
• using the beats

• I will be having Kale-slaw for lunch.  The strawberries and tangerines are for dessert.  :)

Weekly Menu

Happy Monday everyone!  I hope you all had a wonderful week!  I love that we are back in the swing of weekly farm runs.  I missed this throughout the last 2 months.  We have quite a bounty this week!  We brought home some romaine, kale, spinach, carrots, baby sweet Maui onions, celery, broccoli, and strawberries.  I am so happy to have so many dark leafy greens!  I seriously felt my anemia come back in January because I wasn't eating these iron-rich veggies.  So great to be back on track!  Here is what we will be enjoying this week:

• Spinach, Mushroom, and Feta Quiche with Rosemary Roasted Carrots
• using the spinach and carrots

• Chickpea Noodle Soup with a Creamy Chickpea Salad Sandwich
• using the carrots, celery, baby sweet onions, and romaine

• Orange, Chicken, and Goat Cheese Salad with Roasted Broccoli
• using the romaine and broccoli

• I will have the Kale-slaw for lunch and the strawberries will be our nightly dessert.

Weekly Menu

I'm back friends!!  I hope you all had a wonderful holiday and start to the new year.  We have been busy trying to stay healthy this flu season and hosting my daughter's 4th birthday party (post to come later this week).  It has been a long time, but the farm has finally re-opened!  I can't tell you how excited I was to get fresh, local veggies!  The store-bought stuff was just not cutting it anymore.  And to top off my excitement...the strawberries are here!!!  Along with a double batch of strawberries, I picked up some romaine, kale, carrots, purple cauliflower, and beets.  With this lovely assortment, I will be making the following dinners this week:

• Red Robin - Style Chicken Tender Salad
• using the romaine

• Kale and Mushroom Quesadillas with a Beet, Goat Cheese, and Arugula Salad
• using the kale, and beets

• Western-Style Falafel and Rustic Cauliflower Bake
• using the cauliflower and romaine

• Pumpkin Pizza with Crispy Sage
• using the last of my frozen pumpkin puree

• The carrots are for my oldest daughter's lunches and will also be roasted for finger foods for my toddler.  We will be enjoying the strawberries for dessert and with oatmeal in the morning.  The rest of the kale with be used for my Kale-slaw lunches.  

On a personal note, I have struggled trying to balance this blog and my family time, so please be patient as I try and figure out the best balance for me.  The number of posts may vary each week.  I will do my best, but my family must come first.  I hope you understand and will stick with me during this time.  I appreciate all of you who come and visit.  Thanks for going on this journey with me!