This week's menu has the perfect balance of week-night meals that I strive for:

Several vegetarian meals that are delicious, while filling and sustaining.

A couple of meals that utilize the locally raised meat in our freezer

Combined with lots of brassicas!

Monday: Quinoa Salad & Shaved Kohlrabi with Spinach, Kale & Roasted Garlic Mustard Vinaigrette

We'll be making the quinoa salad all throughout the Spring & Summer with spinach & mint from our garden. It is a keeper! You can omit the cashews or sprinkle a few on top for the nut-eaters in your family. Skoogie preferred the kohlrabi solo. Any form is fine by me!

Tuesday: Roasted Pork with Cajun Slaw

We eat a lot of slaw in our house, so it was fun to try this kicked up coleslaw

Wednesday: Grilled Chicken Salad with Gazpacho Dressing

I love dinner salads this time of year, especially with fresh greens from our garden!

Thurday: Pasta Primavera

A touch of spring in a bowl!

Friday: Baked Ham with Brussels Sprouts

I don't generally care for Ham, but the pork we bought from a local farmer is soooo gooood! Must be the extra love they give it on a small, hands-on farm. It required no special prep. i just put a 1/2 cup of chicken broth at the base of a roasting pan and cooked it at 300 degrees for 1 1/2 hours.