Alright, alright, alright. It’s weekly menu time again. And my favorite month and time of the year is here! I love April. A few grapes are growing on the Zinfandel vine, the roses are blooming, my cucumber vines are growing strong. Grow little plants grow! 🌱🌱🌱 I love having cukes fresh off the vine.
Let’s just hope the Wine & Food Festival doesn’t get rained out this year. And that I finish out the school year strong! I have learned so much about food microbiology this year that my head is spinning. Did you know you could get botulism from a potato baked in foil??? It’s okay if you take the foil off when it comes out of the oven but don’t let the potatoes cool in the foil. Crazy.
Anyway, we had a great week experimenting in the kitchen. Brett’s homemade mayo was awesome! So simple, too (eggs, avocado oil, salt, cane sugar, mustard, apple cider vinegar). He washed the eggs before cracking them. And then we made Caesar salad dressing from scratch using the homemade mayo and it was probably the best we’ve had. Seriously. We got the recipe from epicurious.com.
So next week instead of Meatless Monday, we are going to do Caesar salads again because we’ve got left over dressing and it was just so good. 🙂
Okay, so here is the gluten-free, mostly organic and non-GMO, dairy/casein-free (except for the Parmesan and goat cheese), real food weekly menu!
The Gluten Free Weekly Menu
Monday – Caesar Salad with Grilled Chicken
Tuesday – Stuffed Peppers (rice, ground turkey, zucchini, carrots, tomato sauce)
Wednesday – Salt Lick BBQ
Thursday – Greek Salad
Saturday – Chicken Schnitzel, Bacon Brussels Sprouts
Sunday – Dinner Out
Have a wonderful week everyone!