Though I couldn’t manage to get a menu posted last week, I’m feeling generally more positive about the dinner situation in our house. Maybe it’s just a matter of settling in, but I have menu ideas sketched out for the next several weeks and am overall happy with the level of provisions in our pantry. Plus, I joined BJ’s last week and they had flour!
Another thing that’s helped a bit is delivery from our local farmers’ markets. Both the Pittsfield Farmers Market and the North Adams Farmers Market are taking online orders and delivering them, which is incredible. I’ve ordered from each once and just having a little bit of in-season greenery makes meals, and my mood, just a bit brighter. In just over a month, we’ll be back to CSA shares and that will also make a big difference.
The Plan
Last Week
Stir Fry Beef Noodles (Budget Bytes)
Spiced Chickpea Stew With Coconut and Turmeric (NY Times/Alison Roman) using farmers’ market spinach
pork tenderloin (with the shawarma rub from this recipe from The Lazy Genius) and salad
stir fry with old CSA cabbage and daikon radish, frozen peas and carrots, with the sauce from the Stir Fry Beef Noodles recipe. Served over rice.
potato and rutabaga soup, based on this old recipe
pizza with ramp pesto (Bon Appetit)
This Week
baked chicken strips (this Wholefully recipe without the coconut) with rice, and salad/frozen peas
tarascan soup, which I will be updating the pictures for so soon
pasta with kale pesto (Bon Appetit)
baked ham with roasted red potatoes and frozen vegetables
leftover ham, potatoes and vegetables
Whole Wheat-Oat Waffles (Bon Appetit) and bacon
pizza – toppings TBD
black bean tacos
