It seems like it’s been quite awhile since I wrote about food here. Here’s a look at the last four week’s worth of eats, along with some recipe links. The table below chronicles what we had for dinner each night. Lunch = dinner leftovers.
I don’t plan out the week’s dinners at the beginning of the week, but I do sketch out which leftovers we’ll have for lunch on which day. (On a good week, I start the week with lunches covered through Wednesday). Then, I base the dinner plans on what we had for lunch, i.e., if we didn’t have beans for lunch, I want to incorporate them into dinner, or, if we had a wheat-based lunch (e.g., bread or pasta), I want a different, non-wheat starch/grain (e.g., millet, rice, potatoes, corn, quinoa, etc.) for dinner.
I’m enjoying the fruits of our labor, using frozen and canned garden produce as a component in many meals, which makes meal prep a bit easier, as well as stored potatoes, sweet potatoes, garlic, and winter squash. This menu also includes our foray into eating sardines.
Recipe links and sources:
- Black bean soup
- Kugel (kind-of a shredded potato casserole-type thing): recipe modified from “Tante Malka’s Potato Kugel Deluxe” in Mollie Katzen’s Enchanted Broccoli Forest cookbook
- Fritatta (ours had potatoes and asparagus in it)
- Snobby Joe’s
Many of those dishes are just things I made up, with no official recipes, so if you’re curious about something, please ask, and I’ll be happy to reply with details and/or work on a recipe post.