Recent recipe round-up

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.

Frozen green beans and canned pickled beets
Frozen green beans and canned pickled beets

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
  • Slaw
  • Fritatta (ours had potatoes and asparagus in it)
  • Snobby Joe’s
  • Spanakopita

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.



This meal featured heirloom varieties of tomatoes and beans.  I steamed extra beans when cooking a previous meal, so the purple and green beauties were ready to add to the salad: arugula,  sunflower seeds, dill goat cheese, and homemade honey mustard dressing.

The tomatoes hide the pesto (also made in a big batch ahead of time) on the pasta, but it’s there.  With some of the prep work (snapping and steaming beans and making the pesto) done ahead of time, we created a delicious and elegant meal in no time at all — perfect for a busy weeknight!