Once again, I’ve been slacking in my menu planning. Even this past weekend, which included a Monday holiday, wasn’t enough for me to get my act together. I did take some excellent naps however. And we took advantage of the fantastic weather to finally go apple and pumpkin picking. Now, if I can just make the time for those apple turnovers.
I’m in full fall recipe mode. The more soups, curries, chilis and roasted vegetables, the better. I have a bunch of leftover vegetables from weeks past and I’m going to try to use some of them up today.
The Pick Ups
The Plan
roasted delicata squash, beets, fennel, and carrots over egg noodles
leek and potato soup with grilled cheese
black bean tacos topped with cabbage, served with sliced peppers
Broccoli Pizza (Smitten Kitchen)
Italian sausage, mashed potatoes and roasted honeynut squash
Vegan Cauliflower, Potato and Chickpea Curry (Blogging Over Thyme)
breaded baked chicken with pasta
lunches:
leftover roasted delicata squash, beets, fennel, and carrots over egg noodles
chard and cheddar frittata
