I have been working on a blog post about cooking and menu planning with past menus as illustrations, but it is taking me forever. I keep not wanting to hunt down the links, and then I don’t want to put up newer menus, because I should catch up first. Today, I just decided to start where I am, so here is a quick menu for this week:
Last night: Grilled goat cheese, arugula, and kalamata olive mayo sandwiches, salad, butternut squash soup
I need to use up the arugula and lettuce in my garden, as we are getting past the spring stage now. The kids will had plain grilled cheese, by my mother and I had the full flavor sandwich, based on this idea I got from Apartment Therapy’s The Kitchn blog.
Tonight Rosemary chicken with white beans
I will be adding sauteed zucchini and carrots to this, and possibly some onion and garlic, because everything seems to be better with onions and garlic
Wednesday: French lentils with walnuts and goat cheese, broccoli and carrot frittata, sliced peaches or apples
Thursday: Meatballs in applesauce with rice and broccoli
We will use about half the amount of beef, but maybe the same amount of sauce; I like the sauce over the rice. We will also probably mix rice and quinoa for the base.
I am going to use the Easy Whole grain flat bread recipe from Food Matters as the base, and make a couple of different kinds of pizza–maybe one pepperoni and one goat cheese with veggies.
Nothing too exciting, but it should get us through the week…