I’m so excited that our garden is starting to produce! This past week we’ve gotten the first crop of blueberries and a few cucumbers. We have a ton of tomatoes on the vine and some peppers coming in as well. Our fig trees are also going to produce for the first time this year. My herbs are also growing well. I hope I have finally overcome my brown thumb! So far it is looking to be my best garden year yet.
From this past week, the Slow Cooker Rotisserie-Style Chicken was a hit. It is so easy and produces a very moist chicken. We also have quite a bit leftover that I have frozen to use in more recipes in the coming weeks. I will be using some of it this week in the Shepherd’s Pie.
Here is what is on the menu this week:
Monday: Skillet Gnocchi with Chard and White Beans
Tuesday: Cheesy Meat Loaf Minis with Green Beans and Mashed Potatoes
Wednesday: Shepherd’s Pie with Green Salad
Thursday: Seared Salmon with Cucumber Vinaigrette, Brown Rice and Steamed Squash
Friday: Dinner out
Saturday: Braves game
Sunday: Father’s Day Family Dinner
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