Menu Plan Monday – June 24


I finally made it to our local farmers market this past weekend. I have been missing going – it seems we always have other things going on and I never make it. Plus, I’ve been using another local service lately for fresh produce that has been more convenient. Though I really prefer to select my own as I’m quite picky about the quality. C came with me and I let him pick out the vegetables we are having this week from one of my favorite local vendors. We got the small white eggplants (aka Thai eggplant) you see above along with a bitter melon, the tri-colored green beans and a basket full of a variety of squash.

I also picked up a bag of fresh peaches. Unfortunately E got a hold of the bag and started digging her fingers into the peaches, creating bruises since they were really ripe. I sliced up 4 of them and turned it into a quick peach crumble for dessert. It was so fast and easy. I tossed the sliced peaches with cinnamon, about a teaspoon of brown sugar and dotted with a tablespoon of butter. Then in a bowl, I mixed together about a 1/2 cup of oatmeal with a 1/3 cup white whole wheat flour with cinnamon and brown sugar (about 2 tablespoons) and another 2-3 tablespoons of butter. I didn’t really measure anything, I just did what looked about right to me. Then I put the oat topping on top of the peaches and baked in a 425 degree oven for about 15 minutes. With a little spoonful of vanilla ice cream, it was heaven. Just what summer is all about! Too bad it wasn’t pretty enough for a picture and it was eaten so fast, I never got the chance!

This past week, I finally made the Cucumber and Napa Cabbage Cole Slaw which I had on my plan 2 weeks ago but never got around to making. I have just started using the slicing and grating blades on my food processor and have been having lots of fun! I don’t know why I’ve never used these blades before. But I’ve been making a lot of cole slaw lately! This one was really good and a nice twist with the cucumber. I used regular cabbage though since that is what I had on hand and it was great. This slaw is a wonderful way to use bountiful cucumber out of the garden this time of year.


For breakfast this past week, I made another batch of my Breakfast Banana Bread Pudding, which I just love, as does E. I also ate a lot of my Chia Seed Overnight Oats, which is the perfect on the go summer breakfast.

Here is what is on tap this week:

Monday: Slow Cooker Thai Chicken Vegetable Curry with Brown Rice (making up my own recipe) and Sliced Apples

Tuesday: Hamburger Buddy with Green Beans

Wednesday: Leftovers

Thursday: Cheesy Beany Zucchini Quesadillas with Sliced Fresh Peaches

Friday: Pumped Up Sunny Sesame Salmon Bites with Roasted Sweet Potatoes and Broccoli

Saturday: Evening Out

Sunday: Simple Supper (i.e., Clean out the Fridge)

For more menu planning inspiration, go to Menu Plan Monday on I’m an Organizing Junkie!