Eating From The Garden

Well here's some of the pile I have to work with today.  So, for supper today we're having

Tuscan Pasta

Serves 3-4
8 ounces Italian Sausage, browned
4 ounces gluten-free Linguini
2 cups shredded zucchini or other summer squash
1 large, organic carrot, shredded
2 teaspoons olive oil
1 clove garlic, thinly sliced
2 tablespoons plain yogurt (I used Dairy Free Almond Yogurt)
1/3 cup shredded cheddar cheese (I used a non-dairy substitute)
1/4 teaspoon each salt and pepper

Cook linguine according to package directions.  If your squash is frozen and thawed, in a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.

In a large skillet, brown meat, remove to bowl,  saute carrot and zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until vegetables are tender, add meat back to vegetable mixture.

Transfer to a large bowl. Add the yogurt, cheese, salt and pepper.

Drain linguine; add to zucchini mixture and toss to coat.

Fall Menu Plan - September

Greetings everyone!  Grandma Farmer is back!  I will be blogging about meal planning with meals for two that are also child friendly.  Why?  Well Grandma and Grandpa Farmer are parenting our almost 2 year old granddaughter.  Our hope is to touch her pallet with a variety of foods and vegetables.  We are also eating as organic as possible on our tight budget.  The other obstacle to healthy eating around here is Grandma Farmer and Gabby are both Gluten-Intolerant AND Gabby is Dairy intolerant (Casin).

 If that is not enough Gabby's main joints are all double jointed, she has restrictive airway disease (potential asthma due to cigarette smoke exposure) and was exposed to drugs in utero.  Sound hopeless?  We don't think so.  Gabby is an amazing person and our goal is to make her the best she can be while teaching her about the love of her FATHER GOD and her SAVIOR JESUS CHRIST.

We live on a small acreage (10 acres) and are passionately against and GMO products for us, our pets and our livestock. We raise much of our own food (crazy about gardening), purchase locally and organic when we can.

We plan to share our journey with you and hope you'll be able to glean from what we discover as we go along.

Here's our menu plan for the rest of September:

Monday:  Goodstuff Casserole,  Broccoli Corn Bake

Tuesday:  Sesame Wild Caught Salmon, Stir-fried Organic Vegetables

Wednesday: Tuscan Chicken Stew

Thursday: Broccoli, Beef, Potato Bake, Carrot Coins

Friday: Roast Chicken, Carrots, & Potatoes (Crock-pot)

Saturday: Cabbage Beef Buns

Sunday: Grilled, Marinated Steak (our own), Baked Potatoes, Salad

Monday: Chicken Tenders, Broccoli/Cauliflower/Carrots

Tuesday:  Goulash, Beets

Recipes to follow!