Another fun, summer weekend in the books. We visited our friends on the Jersey Shore and spent Saturday on the Barnegat Bay in their sailboat. We got some sun (Ryan will say I got too much), drank some (read: all) beers and floated around. It was great preparation for the 7 days of sun-soaking, cocktail drinking, glutinous eating we have coming up.
We are heading out on our yearly beach vacation with extended family this coming weekend so now it the best time to cook with the things that have been neglected in the fridge or freezer. This way we saved a bit of money at the grocery store this past trip and won’t come home to a fridge full of spoiled goods when we return home. This week’s dinner menu theme is use up what is about to go bad so it’s looking like lots of tacos and pasta. Versatile, quick, easy and always delicious.
I’ll be picking up our share earlier this week at a different market because we won’t be around to pick up from our usual spot on Sunday. I’m hoping to freeze what meat we get but bring down the produce to cook with while on vacation for the whole family to enjoy so recipes made with Jersey Fresh produce. I hope to have at least one summary post for you about what we cooked… however I tend to leave technology at my bedside table and disconnect on this trip, so we will see!
- 2 heads of lettuce
- 2 tomatoes
- pint of cherries
- pint of blueberries
- 4 peaches
- 2 bulbs of garlic
- 1 cabbage
- green beans
- 1 pack of poussin herb and olive oil
- 1 lb chicken thighs
- 2 1/2 lb french cut pork chops