1. Bacon Swiss Quiche
2. Marinated Pan-Seared Eye Round Steaks w/ Roasted Beet Risotto
3. Pasta with Sicilian Green Tomato Sauce w/ Baked Italian Chicken
4. Spicy Teriyaki Glazed Salmon with Cucumber-Green Onion Relish w/ rice
5. Gnocchi with Mushroom-Bacon Sauce
6. Szechwan Eggplant and Pork Stir-Fry w/ rice
7. Southwest Asian Grilled Flank Steak w/ Tempura Squash w/ Tempura Dipping Sauce We ordered pizza because I forgot to turn the fridge back on after cleaning it and then didn't want to risk eating the flank steak.  Sigh.
Super Omega 3 Granola Bars Art is home next week, so I'll be making them while he's home for tasting. 
Zucchini Bread I didn't have enough squash for bread after the aforementioned fridge incident. 

Last week didn’t go quite as planned. Lance and I ended up running around all day on Wednesday and then decided to eat out instead of cooking due to being out so late.  I still feel like I got back on track with cooking, 6 days out of 7 is acceptable and this week, hopefully, I’ll get 7 days out of 7. 

I’m still working on using up the bounty of vegetables from the market.  I have a ton of squash at the moment and I haven’t been very good at keeping on top of it yet.  I hope to rectify that a bit with some zucchini bread baking.  I’m also going to tempura fry a bunch of squash for meal 7.  Hopefully this will get me back to manageable levels of summer squash.  Market vegetables feature in every meal this week. 

I didn’t do a great job of using new cookbooks this week, but meal 3 features a recipe from Fresh from the Farmers’ Market.  I’ll also be updating pictures for recipes in meals 1, 2, 6, and 7.