\u00c2\u00a0<\/span><\/p>\n \u00c2\u00a0I’m running out of farmers market weekends, which makes me sad.\u00c2\u00a0 I’ve been relying on thier beautiful inexpensive produce, especially for the kidlet’s bento lunches. Although they continue through the end of October, what’s available isn’t as appealing.\u00c2\u00a0 This is Oregon, after all.\u00c2\u00a0 September was already pretty bleak, without much local\u00c2\u00a0items aside from apples, pears and some squashes.\u00c2\u00a0 Our favorite heirloom tomato vendor has had a few baskets the last couple of weeks, but\u00c2\u00a0as of today, it looks like he’s exhausted what he can coax from his plants. \u00c2\u00a0What even grows locally to be harvested in October?\u00c2\u00a0 Squash, brussel sprouts and pumpkin.\u00c2\u00a0 Not easy lunch packing materials!<\/span><\/p>\n Monday<\/strong>: Whole Wheat Spaghetti with Beef Bolognese Sauce<\/a>, Green Salad<\/span><\/p>\n Tuesday<\/strong>:\u00c2\u00a0 Salmon Cakes & Tartar Sauce, Garlic Noodles\u00c2\u00a0, Asparagus, Pecorino and\u00c2\u00a0Red Onion Salad <\/a>for Food Network Chef Cooking Challenge.<\/a><\/span><\/p>\n Wednesday<\/strong>: Italian Roast Chicken<\/a>, Tomato Bruschetta<\/a>, Green Beans<\/span><\/p>\n Thursday<\/strong>: Chicken Ramen Stir Fry<\/a><\/span><\/p>\n Friday<\/strong>: Ribeye, Gnocchi with Zucchini Ribbons (Buying the gnocchi, way too much work from scratch!\u00c2\u00a0 Will toss cooked gnocchi with zucchini ribbons and shallots that I sauted in browned butter), brussels sprouts<\/span><\/p>\n Saturday<\/strong>:\u00c2\u00a0 Bacon Ranch Tilapia (method below), Rice, Peas<\/span><\/p>\n Sunday<\/strong>: Chicken & Dumplings (chicken broth, veggies, cooked chicken, poultry seasoning topped with bisquick dumplings), Fruit Salad<\/span><\/p>\n For breakfasts\u00c2\u00a0we\u00c2\u00a0always\u00c2\u00a0have oatmeal,\u00c2\u00a0cold cereal, scrambled eggs, toast, freezer muffins, yogurt, cottage cheese and fruits to choose from.\u00c2\u00a0\u00c2\u00a0 This week we also have Apple Cheddar Bagels<\/a>\u00c2\u00a0and link sausage. I also\u00c2\u00a0keep us stocked with lunch meats, cheeses, etc for bentos. \u00c2\u00a0My lunches this week are\u00c2\u00a0 taco soup (4x), chicken salad on greens\u00c2\u00a0(2x), and veggie ramen stir fry (1x). Even when not specifically listed, I usually have\u00c2\u00a0a mixed greens salad and fruit available for dinner.<\/p>\n For the tilapia on Saturday, I’ll fry up a few slices of bacon.\u00c2\u00a0 Once nice and crispy, I’ll remove from the pan and set aside.\u00c2\u00a0 Dust the fish with some flour\u00c2\u00a0mixed with\u00c2\u00a0part of a packet of dry hidden valley ranch dressing, and then fry them up in the bacon fat (sinful, but tasty!).\u00c2\u00a0 Set fish aside.\u00c2\u00a0 Deglaze pan with a little veggie stock, add a squeeze of lemon, some chopped green onions and crumbled bacon. Swirl in a pat of butter, and serve over fish immediately.<\/p>\n![\"\"](\"https:\/\/pcgirl.net\/blog\/wp-content\/uploads\/2009\/09\/bbqmpmbutton.jpg\" "\\"Menu")
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