TUES: Crockpot carnitas lettuce wrapped tacos topped with tomatoes, avocado, and cilantro –Serves 4
*can use water instead of chicken stock
The picture above is from our community garden. My husband and I are really enjoying organic gardening, but it hasn’t been easy. Our plants have been very slow growing and lots of animals have been eating them. We finally got some organic food and insect repellant and the plants have really flourished now. Going to our community garden is so peaceful, almost meditative. It really gives you appreciation for food in regards to how much effort goes into growing it and how long it really takes. We are very fortunate to live in a world that we can just go to the grocery store and pretty much get whatever we want. I think everyone should try gardening once, even if it’s just a small herb garden.
This week I tried to keep the menu very simple as we have a busy week. This is why I am omitting some things, like the aioli, to cut down on the prep time for the meal. During the week, I like quick meals, but on the weekend I enjoy making more involved meals. Also, I tried to keep the grocery bill down a little so I chose things that are in season, like cucumbers, and swapped less expensive oils, like olive oil for macadamia. The food will still taste delicious! I am looking forward to breakfast for dinner tomorrow night. What are you looking forward to this week?
Here is the Word version of the menu and grocery list Weekly Dinner Menu – Week 20.
~Eat well, be well