Blog Weekly Menu

What We’re Eating: June 9 – June 15

June 9, 2019
Photo by Lukas Blazek on Unsplash

Sunday, June 9

Pesto salmon with roasted potatoes and green beans
This is an easy sheet pan recipe, perfect for Salmon (or Sheet Pan) Sunday! We topped the salmon with fresh pesto made from spinach and the basil we picked from our garden.

Monday, June 10

Crispy baked tofu with lo mein noodles, broccoli, peppers, and peanut sauce

Tuesday, June 11

Brinner! Yellow Bliss Road‘s Egg and cheese hash brown waffles, pan-fried maple ham steak, and fruit salad
Update 6/12/19: These…didn’t turn out the way we wanted. The recipe we used called for frozen shredded potatoes, but we used fresh. I still want to try them, so we’ll either prep the potatoes in advance so they can freeze for a day or two, or just get the packaged frozen shreds.
Our waffle maker also decided to die on us halfway through dinner prep!

Wednesday, June 12

Roasted eggplant and cherry tomato pasta with goat cheese

Thursday, June 13

Mushroom marsala pork tenderloin with roasted green beans and salt potatoes
Salt potatoes are baby red or gold potatoes boiled in super salty water so that they develop a light crunchy salt coating when drained. They’re Peter’s favorite way to make potatoes.

Friday, June 14

Leftovers/Clean out the fridge night
We had what was left of the roasted veggie pasta – Peter ate his cold, of course.

Saturday, June 15

NY Times Salmon burgers and cauliflower tots
AKA the best salmon burger recipe ever. It’s the only one we’ll use!

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