We were away from home Sunday and Monday this week. So, any cooking ahead had to be done on a very busy Saturday. The garden is cooperating by producing prodigious amounts of lettuce (in addition to astonishing quantities of weeds), so there are a good number of menu items inspired by leafy greens. Also, it's supposed to be hotter 'n Hades for most of the week, so I didn't want my menus to require the oven or large pots of boiling water.So, on Saturday, I roasted two large bone-in chicken breasts for chicken salad, baked potatoes for (and made) gnocchi, boiled some eggs and that was it. I also grocery shopped, to ensure everything was on deck for the rest of the week.
Anything with a * was prepped on Saturday. In general, lunch is leftovers from the meal made two nights prior.
Sunday
On the road
Monday
Salade Semi-Nicoise: Garden lettuce, oil packed tuna, sauteed green beans, hard boiled eggs*, thinly sliced shallot & cherry tomatoes
Tuesday
Buffalo chicken* salad sandwiches
Carrot and celery slaw
Wednesday
Gnocchi* salad with goat cheese, asparagus & spinach
Thursday
Grilled shrimp with lemon
Steamed millet tossed with thyme and parsley
Broccoli
Friday
Pizza night
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