Well, Monday is almost over and I’m just getting this in under the wire. I hope everyone had a wonderful 4th of July with family and friends. I’m thankful for the independence we enjoy in this country and the brave men and women who have sacrificed so much to keep it that way.
My garden continues to produce a bounty of cucumber. Hopefully the tomatoes will be ready soon. We have enjoyed okra as well from the garden, but I must admit I have not been making good use of my fresh herbs, which in the past week or so have begun thriving. I need to change that!
In addition to my planned meals this past week, I made a delicious blueberry pound cake and a wonderful chilled cucumber soup. My picture of the soup didn’t turn out well, unfortunately. I adapted a cucumber soup from Chef Scott Paul from the Lodge on Little St. Simon’s Island to accommodate some of the ingredients I had on hand.
Chilled Cucumber Soup
6 medium cucumbers
1 cup bread and butter pickles
1 1/2 cups whole milk
1 1/2 cups plain non-fat yogurt
4 oz reduced fat sour cream
2 oz reduced fat cream cheese
Juice of 1 lemon
Salt and pepper to taste
1/2 cup fresh dill, chopped
Place all ingredients in a food processor and puree. This may need to be done in batches, depending upon the size of your food processor. Refrigerate for at least 4 hours before serving. (This makes a lot! I forgot to measure it out, but probably about 2 quarts.)
Here is this week’s menu. I haven’t decided on what vegetables or fruit I’ll be serving each night, but rest assured, there will be at least one of each every night!
Monday: Simple Supper
Tuesday: Crockpot Falafel
Wednesday: Sunflower Zucchini Pie
Friday: Chicken Parmesan over Spaghetti with Broccoli
Saturday: Cheesy Black Bean Burgers
Have a wonderful week!