As you can see, our menus this past week were a bit poultry-centric, but our Natural Grocer’s had some great humanely-raised, free-range chicken on sale for 50% off plus the previous week I’d decided to cook a large turkey breast roast from a local turkey farmer so we still had some of that in the fridge.

Even the meatballs in our spaghetti were chicken, just ’cause they’re a good quality product and I happened to have bought some the previous week. So, cluck-cluck-cluck, it was a poultry week. Oh well, even so, lots of variety in flavors and presentation, so no complaints.

And, of course, we continue to benefit from our daughter’s career in the food service world when she gifted us with a tub of beautiful Maine lobster salad. You could create a similar flavor profile for the two meals we used it for with shrimp!

Menu 24

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