For dinner on Monday, I made Salmon and Couscous with Penzey's Greek Seasoning. As a side dish, I combined asparagus from the farmers' market, chunky mushroom slices, and cherry tomatoes and tossed them in olive oil with garlic powder before roasting at 450F for 9 minutes, stirring, roasting another 6 minutes, sprinkling with Penzey's Sunny Paris, and roasting 3 more minutes. My friend, who is staying with us overnight, had it with our salmon. My husband, who is not keen on asparagus, had microwaved fresh broccoli,

For Tuesday's dinner, I roasted sweet potato chunks to go with leftover roast chicken. We also had a salad featuring mixed greens from the farmers' market, along with store mushrooms and cherry tomatoes.

Dinner on Thursday was easy. I roasted two chicken thighs to go with leftover stir-fry from last night.

We had a rainy Friday afternoon, but the rain is welcomed and needed if we are to have a good black raspberry crop. For dinner, I made large lima beans with brown and red rice, ham pieces frozen in January, celery, yellow bell pepper, kale, parsley, dried onion, thyme, and pepper. It was perfect for this evening, and we will have leftovers for at least two more meals.