Sunday: homemade mujudra, tabbouleh (with parsley & mint from the garden), spicy baba ghannouj and hummus
Monday: left-overs and salad
Tuesday: egg noodles & steamed broccoli
Wednesday: Southwestern corn & sweet potato soup
Thursday: Pasta Al Pomodoro (from last month's Bon Appetit) with canned garden tomatoes & fresh spinach salad
Friday: left-over soup, left-over pasta Greek salad
Saturday: Fresh corn on the cob, MI fingerling potatoes roasted in garlic & paprika, salad with local greens & many veggies & champagne vinaigrette
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