So we've been using those little bits that have become ready, mixed in with lots of other good food. Our menu:
Lamb burgers (1 pound ground lamb, chopped shallot, red onion, mint, parsley and salt and pepper) on whole wheat buns with a bit of feta on top
Salad (from our garden, yahoo) with mushrooms, lemon juice, and olive oil
Sweet potato chunks roasted in foil on the grill
Grilled chicken breasts with pesto on top
Grilled vidalia onion, cherry tomato, and mushrooms (done in foil) with a bit of parmesan on top at the end
A guy at the farmers market was selling lovely steaks on Saturday, so I had to buy some:
Grilled filet mignon
More grilled asparagus (I plan to eat it daily until it's not in season anymore)
Grilled mushrooms and onions
Fajitas: when cleaning out the freezer, we found some chuck roast that we had slow-cooked and shredded, saving it for a time when we'd need some quick cooking. Then we forgot about it. So we're putting it in fajitas tonight, and the rest of the plan is pretty slap-dash: onions and mushrooms, of course, and probably corn and red peppers from the freezer. Seasonings (cayenne, cumin, chili powder, jalapeno) and put it all in a tortilla. A bit of guacamole and salsa.
Another freezer find: spaghetti squash! I cooked up a bunch last fall, shredded it so it looked like spaghetti noodles (so fun!) and froze it in single-serving bags. But at some point this winter, I lost total control of our freezer inventory. But control was regained this weekend, and I know what's in there again, so we're using stuff. So tonight is sauteed veggies with pesto and spaghetti squash. Maybe a bit of bacon for fun, or maybe just parmesan cheese. If it was a tough day, maybe both. And probably some fresh basil from the herb garden, eve though there's already pesto. Just because it's fun to pick things.
Have a grand week!