Corey's Meal Engine

This Week's Harvest

Plan your week, shop with purpose, eat from the garden. Every meal is built around what's fresh, what's good, and what you already have.

Mon - Wed Plan

Breakfast

Power Yogurt Bowl

Nancy's sour cream & Greek yogurt blend, oats, chia, fruit

Lunch

Pesto Tomato Nectarine Sandwich

Thai basil pesto, charred courgette, garden tomatoes, nectarines, cream cheese

Snack

Mezze Power Snack

Cheese, crackers, fruit, garden cucumber

Dinner

Green Potato Salad

Dressed with Sauce A - In a Pickle Dip

Breakfast

Power Yogurt Bowl

Nancy's sour cream & Greek yogurt blend, oats, chia, fruit

Lunch

Pesto Tomato Nectarine Sandwich

Thai basil pesto, charred courgette, garden tomatoes, nectarines, cream cheese

Snack

Mezze Power Snack

Cheese, crackers, fruit, garden cucumber

Dinner

Crispy Fried Green Beans

With Sauces A & B for dipping

Breakfast

Power Yogurt Bowl

Nancy's sour cream & Greek yogurt blend, oats, chia, fruit

Lunch

Pesto Tomato Nectarine Sandwich

Thai basil pesto, charred courgette, garden tomatoes, nectarines, cream cheese

Snack

Mezze Power Snack

Cheese, crackers, fruit, garden cucumber

Dinner

Roasted Garden Tomato & Garlic Pasta

Finished with a dollop of Sauce B - Lemon-Garlic Herb

Shopping List

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Recipes

Monday/35 min/Serves 4

Green Potato Salad

with Sauce A

Ingredients

  • 2 lbs potatoes (Yukon Gold or red)
  • 1 cup Sauce A (In a Pickle Dip)
  • 1 garden cucumber, diced
  • 3 tbsp fresh dill, chopped
  • 4 green onions, sliced
  • Salt and pepper to taste

Instructions

  1. 1Boil potatoes in salted water until fork-tender, about 15-18 minutes. Drain and let cool slightly.
  2. 2Cut potatoes into 1-inch cubes while still warm.
  3. 3Toss with sauce A, coating evenly. The warm potatoes absorb the dressing beautifully.
  4. 4Fold in diced cucumber, fresh dill, and green onions.
  5. 5Season with salt and pepper. Serve warm or chilled.

Daily Staples

Power Yogurt Bowl

Every morning

A thick, protein-rich blend of Nancy's Probiotic Sour Cream and Greek yogurt, layered with rolled oats, chia seeds, and whatever fruit is in season. Creamy, tangy, and built to keep you going until lunch.

Pesto Tomato Nectarine Sandwich

Lunch, daily

Thai basil pesto meets charred courgette, sliced garden tomatoes, ripe nectarines, and a schmear of cream cheese on toasted bread. Sweet, savory, and a little bit unexpected.

Mezze Power Snack

Afternoon pick-me-up

A small board of sharp cheese, crisp crackers, fresh fruit, and cool garden cucumber slices. Minimal prep, maximum satisfaction. The bridge between lunch and dinner.

From the garden to your table

Meal Engine ยท Corey's weekly kitchen companion