Menu for Week of 5/9
I found I was not cooking that much (or eating that well) for the past two months due to my hectic work schedule. Now that I do not have to work two nights a week, I feel like I have more time to cook and menu plan. Additionally, cooking from a menu plan helps to economize–something we all need!
On Saturday I bought Yukon potatoes, Blue potatoes, broccoli, bok choi and onions at Green Gate Farms, which is only about 4 miles from my house. When I’m lazy or short on time, I don’t necessarily plan what I will do with my groceries–it is more of a ad-libbed affair, which I usually am really good at. However, I had some time this afternoon to take a look at my cookbooks to (1) Try out some new recipes and (2) plan my meals for the week.
Here’s what I came up with:
Thai Fried Rice (w/ leftover tofu, cabbage; bok choi from farm)
Breakfast burritos (w/leftover tortillas, eggs from my hens and Yukon potatoes from farm)
Broccoli Souffle + Roasted Blue Potatoes (broccoli from farm, left over feta, eggs from hens, herbs from garden, blue potatoes from farm)
Red lentil and Roasted Pepper spread + Flatbread (thank you, SD!)
Chicken and Wild Rice Soup (Any left over veggies, chicken bones and meat from this blog entry of mine)
Now that I have laid out my menu plan publically, I feel a little nervous–I wonder if I really will be able to make all of these recipes according to plan?
Ready, set, go!