In our household, most of what we eat on any even week is totally up to me. I certainly consider Brian’s preferences, but at the moment our tastes are so similar I assume anything I like will work for him as well. As he reminds me regularly, he doesn’t care what we eat as long as there’s dinner. Most weeks, I get very little useful feedback on my menu plans. I’m not complaining – this arrangement gives me lots of freedom and he does almost all the laundry, so it’s a fair split.
But this week, Brian seems to have plenty of opinions and influence. He even took care of the CSA pick up for me so that I could get some other things done (confession: the number one thing on that list was “take a nap”) His influence couldn’t have happened at a more perfect time, because I had a really hard time settling on a plan for the week. So, this menu is full of recipes he requested (cauliflower with cheese sauce, something done with Brussels sprouts besides roasting) and things he loves (pizza, black bean burgers).
The Pick Up
Brussels sprouts, cauliflower, kale, acorn squash, kabocha squash, onions, broccoli, potatoes, salad mix
I also have on hand: fennel (provided by a friend), and collards + sweet potatoes (leftover from last week)
The Plan
| Whole Wheat Shells with Roasted Cauliflower and Brussels Sprouts (Adapted slightly from Shutterbean) | Spicy Sausage, Kale and Potato Soup + Fennel Gratin (Serious Eats) | Black Bean and Quinoa Veggie Burgers (Food52) + steamed cauliflower with cheese sauce | Dinner meeting – out with a friend
Brian has already said he’s having pierogies |
Broccoli & Potato Frittata + roasted acorn squash topped with maple syrup | Pizza topped with pureed kabocha, onion and goat cheese | Pan Roasted Brussels Sprouts with Shiitakes and Smoked Paprika (Herbivoracious) + pearl barley |
Lunches: Savory Stuffed Sweet Potatoes with White Beans and Collard Greens (The Kitchn), which I never got around to making last week
