I’ve written a lot of nice things about menu plans. How they keep me organized, how they help with food shopping, how I couldn’t live without them. But sometimes menu plans are so hard to write! Sometimes I am just not feeling it.
This has been one of those times. Our CSA pickups don’t resume for another 3 weeks and local produce is still just beginning to switch over to spring. I haven’t cooked much over the past couple weeks and it’s hard to get back in the routine of spending real time in the kitchen. And, despite the fact that I have literally thousands of recipes in my Evernote account, I just wasn’t feeling anything. Summer veggies cannot come soon enough. Nor can inspiration.
Short version: I spent an inappropriately long time on this menu, and I’m still not happy with it. Perhaps I’ll find some mid-week inspiration and make some last minute changes. If not, at least I have a plan I can work with.
ham (frozen from Easter), baked potatoes, salad
Cod Fish Tacos, Ginger Beergaritas (How Sweet It Is)
Baked Chili Brown Rice
leftover baked chili brown rice
Spinach and Feta Crostata (from The Meat Lover’s Meatless Cookbook )
creamy polenta with mushrooms and tomato sauce
eggs, of some sort. Frittata?
Chickpea Pot Pie
leftover pot pie
dinner meeting – hot dogs and hamburgers
Veggie Red Coconut Curry, over rice (Serious Eats)
soba noodle soup (Savvy Eats)