I have hit a wall with my recipe planning. This time of year is difficult for me, produce that is in season around here is limited. Recipes in magazines call for zucchini and summer squash which are still quite expensive here. Right now produce in our grocery stores that are at least produced in the USA are: apples, strawberries, some citrus, peppers, asparagus, leafy greens, potatoes (which are starting to be a little squishy), mushrooms, onions, broccoli, cauliflower, and carrots.
If I had to rely on produce in a 100 mile radius I am not sure I would find much. Storage vegetables are at the end of their life spans, spring greens won’t start popping up until next month, and berries won’t be available until the end of May/first part of June. Since we moved here last summer we were not able to can, freeze, or store any food from our own garden; which has been a real hardship for us. This summer will be different. So here is my menu for the week; I tried to jazz it up a bit with some hot peppers.
Monday: Jalapeño Popper Chicken
Tuesday: Round-Up Beef Chuck Steak
Thursday: Lemony Penne Broccoli
Saturday: Poblano Cream Pasta with Shrimp
Sunday: Chicken Cacciatore
Lunch: Egg Salad Sandwiches
Breakfast: French Toast
Snacks: Bake Sale Lemon Bars