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Change of Seasons + 10/26-11/15 Menus

Published on November 3, 2013 By Emily. Updated on November 3, 2013

You may have noticed lately that things are changing.  The weather is colder, most of the pretty leaves are gone, the Sunday paper is full of Christmas ads, catalogs you’ve never seen before are arriving in your mailbox and Thanksgiving recipes are appearing on blogs.  I’m not going to lie, I’m completely okay with most of these changes (though I would’ve kept the warmer weather and the foliage).  I love the holiday season and I have no problem with it starting so early.

Another change you may have noticed was the lack of a menu plan last week.  Honestly, it was mostly because weekends are never long enough (and last weekend was especially short) and I just didn’t get to it.  But after not posting and then beginning to work on this week’s menu, I started thinking about another thing that changed last week.  As of last weekend, the regular season at our CSA is over and we’re now into the winter season.  In the winter, we only pick up our share every other week.  So, with the knowledge that it’s going to be two weeks between pick ups, I’m going to try planning my menus two weeks at at time.  My bi-weekly menu plans may not line up perfectly with our CSA pickups, but I’m looking forward to seeing if I’m able to plan two weeks at a time and how it will affect the rest of my grocery shopping.  Could I possibly get away with only going twice a month?  Probably not, as I enjoy seeing what’s on sale in the weekly circulars too much, but we’ll see.  I was able to cheat a little on my first set of two week plans as we’re visiting with friends over the weekend and we haven’t yet figured out what meals will look like.  But still, planning the next 11 meals is no small feat.  Maybe I’ll even manage to think about breakfasts and lunches now that dinners are set.

Thoughts on the 10/19-10/25 plan

My menu plan from a couple weeks ago was the first time in a while that I felt really awesome about the entire week’s worth of food I put on the table.  It was such a successful week in the kitchen that I already wrote a special post about two of the meals that I made, the Lasagna Stuffed Spaghetti Squash and the Curried Vegetable and Chickpea Stew.  But the Spicy Squash Nuggets were also really fabulous and easy, especially since we had leftover squash already cut from the Pumpkin Spice Waffles with Butternut Bacon Syrup I made the night before.  The waffles themselves were pretty good, but the topping was a little heavy on the syrup and light on the bacon and butternut for my tastes.  I’m not sure I’ll make them again.

fall meals

menu plan 10.26Saturday — chickpea “crab cakes” from The Meatlover’s Meatless Cookbook
Sunday — leftover “crab cakes”
Monday — 30 minute black bean soup with cornbread
Tuesday — leftover soup and cornbread
Wednesday — Joy the Baker’s Breakfast Pasta with bacon and eggs
Thursday — kale and feta quesadillas
Friday — frozen ravioli and kale chips

Thoughts on last week’s plan:

Considering the incredibly busyness of last week, I’m really pleased with the way the menu worked out.  I definitely front-loaded the menu with meals that required the most effort, leaving really easy meals for the end of the week.  I feel like I’m getting better and better at planning meals that I feel good about eating and serving, but don’t take hours to make.  I’d like to be able to spend a couple hours in the kitchen every evening, but clearly that’s not a reality.  Last week’s list of meals included only one dish I’d never made before, which also turned out to be one of my favorite meals of the week.   Joy’s Breakfast Pasta was super easy to make and also incredibly delicious.  I don’t  think I’d need to change a change, though the thought of a little more cheese has just crossed my mind.  Definitely the sort of recipe that makes a ton of sense, but I never would’ve thought of.  It will definitely be appearing on our menu again soon.

breakfast pasta

And now, for the meals I’m intending to make over the next two weeks:

menu plan 11.2Saturday — homemade deep dish pizza
Sunday — baked salmon, hasselback potatoes & Brussels sprouts
Monday — Martha Stewart’s vegetable pad thai, a tried and true favorite
Tuesday — Tofu, roasted vegetables and rice
Wednesday — chickpea noodle soup from Peas and Thank You, another well-tested favorite
Thursday — leftover soup
Friday — dinner with friends

Saturday — dinner with friends
Sunday — dinner with friends
Monday — frozen pierogies, kielbasa and greens (whatever we pick up at the CSA)
Tuesday — frittata with potatoes and squash on the side
Wednesday — Smoky Butternut  Squash Sauce with Pasta and Greens from Oh She Glows, a site that I’ve really been loving the recipes on lately
Thursday — slow cooker chili
Friday — leftover chili

Related Posts

Winter Is Coming (CSA Menu Plan #16)
More Delicious Veggies (CSA Menu Plan #54)
On Lacking Time (CSA Menu Plan #11)
Moving Forward (CSA Menu Plan #51)
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Filed Under: food, menu plans Tagged With: menu

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Trackbacks

  1. » Meals in a Pinch says:
    November 14, 2013 at 8:35 pm

    […] couple weeks ago, I posted my first 2 week+ menu plan.  It was (and still is) an experiment in whether I can successfully plan that far ahead and […]

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Emily
I don't have clear words to express my feelings ab I don't have clear words to express my feelings about the state of the world lately. As a teacher and a mother, it has been extra difficult this week to be fully present in my roles without thinking about innocent lives that should have had longer on Earth. How what has happened in each of the many mass shootings this year can happen anywhere. If you are feeling sad and frustrated too, you are not alone.

I don't have answers, but I'm trying to take care of myself and my biological and school families. I'm saying "I love you" a lot to my children and my students. I'm closely following and sharing the work of @everytown while contacting my state and federal representatives and the president. I'm going for walks and getting fresh air and trying not to overload on news. I'm sharing good resources in my stories as I see them.
UPDATE: the giveaway is now CLOSED. Congrats @aloh UPDATE: the giveaway is now CLOSED. Congrats @alohr3!

 @thelazygenius' second book, The Lazy Genius Kitchen, is finally here and I'm so excited! I don't purchase many books, but I pre-ordered this last July because I knew it would be right up my alley and then I pre-ordered a second copy because I knew that I'd want to give one away.

Author Kendra Adachi has been one of my favorite voices in recent years. Her principles (shared through her first book, The Lazy Genius Podcast and her Instagram) have helped me focus my priorities and give myself more grace. 

This book is NOT a cookbook (it has just 2 recipes), it is a kitchen guide - to help you "have what you need, use what you have, and enjoy it like never before". It is beautiful (full color!) and thoughtful.

I'm very excited to send this book to one of you.

TO ENTER: Leave a comment below with one of your greatest kitchen struggles. 
I'll draw a winner at 8 pm on Friday, May 6.
This giveaway is not affiliated with Instagram or The Lazy Genius, Kendra Adachi.
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#LazyGenius #KendraAdachi #NameWhatMatters #TheLazyGeniusKitchen #TheLazyGeniusWay #BookGiveaway
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My January and early February menu plans for my @m My January and early February menu plans for my @mightyfoodfarm vegetables are finally up on the blog. See how we're making use of these beautiful items, as well as the items from the other pick up we made in the past month. 
Link in profile.
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One of my favorite things to do is bake from scrat One of my favorite things to do is bake from scratch.
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I am very excited to eat it.
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I can't remember the last time I baked bread, some I can't remember the last time I baked bread, something that was part of my routine for a long time. Today school was cancelled due to the extremely cold temperatures outside and I took the opportunity to make 8 loaves - most of which will be put into the freezer until they're needed. Baking more bread was part of my 2022 theme of "resume" and I'm so happy to be back to it.
Recipe, as usual, from @breadin5
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Follow the link in my profile to see the post.
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