Cheap & Cheerful Suppers for the Third Week of July

Another week of home-cooked meals. We're using a lot of garden produce at all meals right now. Berries with breakfast, salad greens and berries at lunch, different greens for cooking, salad ingredients, rhubarb, berries, various fresh herbs, kitchen-grown lentil sprouts, last year's green figs (canned), plus pickles and relish from homegrown ingredients.  All of this produce is really helping to stretch our grocery budget. Plus, I know how my food is grown, and that matters, too.

Here were our evening meals for the week:

Friday
pepperoni pizza, beet salad, sautéed Swiss chard, rhubarb-grape soda jello

Saturday
hot dog cook-out, hot dogs in homemade buns, garden salad, fried kale, spiced fig applesauce

Sunday (I wasn't feeling great. My husband made pancakes for dinner.)

Monday (still not feeling great, but made a quick dinner anyway)
chicken in mushroom sauce over brown rice, steamed frozen peas

Tuesday (I made a late afternoon tea for dinner, motivated by finding the open jars of spreads in the garage fridge that had been a Christmas gift to us form our son and daughter-in-law.)

egg salad sandwiches, beet and carrot cream soup, fresh raspberries, homemade scones, a couple of spreads for the scones that were gifts at Christmas, rhubarb bar cookies, other cookies that were a gift at Christmas, almonds, chocolate candy that was a gift at Christmas, iced herb tea and hot black tea

Wednesday
ground beef, kale, canned tomatoes and garlic over rice, fresh strawberries and raspberries

Thursday
smoked sausage sautéed with Swiss chard, garden salad, drop biscuits, rhubarb sauce

After reading the comments last week, I visited the YouTube video with a demonstration for making rice wrapper salad wraps. (Link here) I remembered that I had some sort of wrap in my pantry. It turned out to be a package of tapioca flour wraps. I decided to give making a salad wrap a shot for my lunch on Saturday. This was easy and tasty. I made a peanut sauce for dipping, too. I tried to tighten it up after sealing it and it tore a hole. Otherwise it turned out okay. I used Swiss chard leaves to reinforce the tapioca flour wrapper, then filled with more garden greens, sprouted lentils, and nasturtium blossoms -- the foods I had readily available.

Anything especially summery on your menu this week?