Sample All-Local Meal Plan – End of July

Wildcards: Coffee & olive oil. Spices and leaveners exempt.

Saturday:

Breakfast: Oatmeal, berries

Lunch: Ratatouille (large pot), tortillas & cheese

Dinner: Pizza topped with roasted fennel & bean puree; green salad with oil & vinegar; Indian pudding for dessert.

            Made extra beans for salads later

Sunday:

Breakfast: Belgian waffles, yogurt & maple syrup

Lunch: Ratatouille (leftovers), Vermont Dolmades (wheatberries, feta, mint & scallions wrapped in steamed Nasturtium leaves).

            Made extra wheatberries for snacks & porridge

Dinner: Hash browns, ground pork sautéed with kale in a maple syrup & cider vinegar sauce, left over Indian pudding with berries on top.

            Evening: Baked Cornbread and Honey-Ginger cookies

Monday:

Breakfast: Belgian waffles (leftovers), yogurt & maple syrup

Lunch: Large salad with beans & turkey lunchmeat, Dolmades (leftover)

Dinner: Whole wheat noodles (homemade) with spinach, garlic, cream sauce; vegetable sticks; Cornbread

            Made extra noodles

Tuesday:

Breakfast: Scrambled eggs with cheese, cornbread

Lunch: Pizza (leftover)

Dinner: Leftovers

Wednesday:

Breakfast: Scrambled eggs with cheese, cornbread

Lunch: Plain noodles mixed with tomatoes and blue cheese, green salad 

Dinner: Baked beans & cauliflower with turmeric & cumin seeds, curried apple (from freezer) & cabbage, chapattis, raita

Thursday:

Breakfast: Porridge, berries

Lunch: Leftovers

Dinner: Quiche, large salad, Cuban bread, Strawberry cornmeal cake for dessert

Friday:

Breakfast: Porridge, berries

Lunch: Deviled eggs, Cuban bread with bean spread, vegetable sticks.

Outdoor Dinner Party (With Guests): Zucchini bread (starting snack); large salad with steak strips, fried green tomatoes, and maple vinaigrette; flatbreads with pesto spread (no pine nuts); savory beet pancakes with horseradish on top; cheese & berry plate; dessert of maple ice cream. Hard cider to drink.

Saturday:

Breakfast: Cornmeal pancakes

Lunch & Dinner: Whatever is left over.

Snacks:

Applesauce (from frozen apples)

Yogurt, wheatberries & honey

Cheese & lunchmeat

Cornbread or Cuban bread

Cookies

Popcorn (if available) with maple spray & salt

Fruit smoothies (including with mint, and strawberries from freezer)