- This was originally posted in 2015.
We love to shop at the Waialua Farmer’s Market! There are lots of vendors with tons of fresh, local produce. There are baked goods, cut flowers, potted plants, live music, and huli huli chicken cooking. It smells wonderful!
Here’s what we bought:
3 meals worth Yukon gold potatoes
4 large zucchinis
2 large heads cauliflower
1 green pepper
5 huge carrots
bunch of cilantro
small container grape tomatoes
5 skinny eggplants
green beans for 1 meal
3 large red peppers
small container mushrooms
Bringing home this kind of a haul requires planning and a good bit of prep time.
Here’s the week’s meal plan:
Today (Saturday): veggies and dip tray, chicken tenders and roasted potatoes.
Sunday: Crock pot roast pork with potatoes & gravy, roasted green beans, and rolls
Monday: Zucchini boats – hollowed out zucchinis stuffed with shredded chicken and a sauteed mix of the zucchini, onions, and peppers and covered with cheese and served with rolls.
Tuesday: Panang curry with turkey, eggplant, cauliflower, peppers, onions, and mushrooms served over brown rice.
Wednesday: Tyson chicken tenders – Parmesan style with mozzarella, served with garlic butter pasta and spinach.
Thursday: pulled pork sandwiches, using roast from Sunday, served with veggies and dip, and pickles.
Friday: Homemade pizza dough, and create your own pizzas with marinara sauce, cheese, pepperoni, etc.
Saturday: eating out.
Leftover – a meal’s worth of potatoes and 3 zipper bags (gallon) of mixed chopped vegetables for stir fry or soup.
Then, I made 10 snack-size zipper bags of “omelet kits,” containing chopped onion, pepper, mushrooms, and spinach and put them in the freezer. More on “omelet kits” later.