Happy #menumonday, friends!
By now, many of us have carved our pumpkins and visited the various pumpkin patches. We’ve traded our sundresses for boots and hats and scarves, and our gardens have been put to bed for the winter. It’s definitely got me thinking about our October traditions.
Since my kids were small, October has been apple season, but this year, for myriad reasons, we won’t be turning my kitchen into an apple processing plant. I’m definitely missing that tradition this year, but I also know that just because something has to be paused, doesn’t mean that it’s gone for good. I’m so grateful to the women who taught me, who handed down the recipes and tools, even if they have to stay shelved this year.
My husband and I visited a few local farms last weekend, and decided to try some new (to us) varieties of squash, so those will be working themselves into our dinner plans this week. I’m excited to experiment with something new!
Here’s the plan for the week:
- Monday: Chicken Alfredo
- Tuesday: Broccoli Beef (I might try one of the squash with this)
- Wednesday: Leftovers
- Thursday: Breakfast for dinner
- Friday: Burgers and roasted veggies (the other squash goes with this!)
- Saturday: Leftovers
- Sunday: Chicken Taco Soup