My heirloom garden is progressing very well this summer. The zucchini seem to exponentially multiply overnight, so I am being creative with them in the meal plan this week. I’m also looking foward to making Thomas Keller’s Rainbow Chard recipe shared with me by Nina Gregory of NPR’s Morning Edition (shameless plug for her awesome show).

SUNDAY
Breakfast  Zucchini Bread; Yogurt Parfait
Lunch        Crock Pot BBQ Meatballs; French Fries
Snack        Dry Roasted Peanuts & Golden Raisins
Dinner      Zucchini Quiche, Warm Baguette w Butter, Tossed Green Salad

MONDAY
Breakfast  English Fry Up
Lunch         Leftover BBQ Meatball Wraps w Carrot Sticks
Snack         Vanilla Milkshakes
Dinner       Grilled Turkey Burgers w Cheese, Corn on the Cob, Skillet Zucchini

TUESDAY
Breakfast   Banana Pancakes w Chocolate Chips, Bacon
Lunch         Hot Dogs w French Fries, Larry Boy
Snack         Home-made Granola w Greek Yogurt & Honey
Dinner       Herb-Roasted Whole Chicken, Pasta Salad on Lollo Rosso Lettuce (from my garden)

WEDNESDAY
Breakfast   Cheese or Mushroom Omelets w Hash Browns
Lunch         Chicken Salad on Croissants w Tomato Slices
Snack          Watermelon Triangles
Dinner        Chinese Take-away 🙂

THURSDAY
Breakfast    Cold or Hot Cereal, Fruit
Lunch          Leftovers
Snack          Cookies & Milk
Dinner        Chicken Enchiladas, Black Beans, Corn & Yellow Rice

FRIDAY
Breakfast     Toad in a Hole w Turkey Sausage
Lunch           Peanut Butter Vegetable Chicken Soup w Baguette, Fruit
Snack            Zucchini Bread
Dinner          Pecan-Crusted Salmon w Sorrel Sauce,  Thomas Keller’s Rainbow Chard, Rice Pilaf

SATURDAY*
Breakfast     Panera Bagels w Cream Cheese
Lunch          Garden Plunder & Leftovers
Snack           Fruit
Dinner         Pizza Night!

*Make Sweet Zucchini Relish