As usual, I made a few changes to the last menu plan I posted. I didn’t get my act together to make the overnight waffles, so we had Brian’s favorite oatmeal waffles instead. I confess, after being ambivalent about them the first couple times I made them, the waffles are really starting to grow on me. The spiced coconut and lentil soup was excellent, though it only lasted us one night. And yesterday’s menu, which was left blank, ended up being an assortment of snacks I made and others brought to a little party we had. More about that later.
This week’s menu is a good example of why I plan menus. I didn’t feel like it. Nothing was coming to mind that I felt like eating and the available options at the CSA were the same as they’ve been for weeks. It would’ve been easiest not to plan a menu at all and just cook whatever I felt like cooking when the time came. But I know that if I have a plan, I’ll stick to it and I’ll feel better about what I’m eating. So I looked through the supermarket fliers, went to our CSA pick up and scrolled through the recipes in my Evernote account. The result is below and I’m pretty happy with it, even though the process of creation was less enjoyable than usual. Still, I don’t know what we’ll be having for lunch or breakfast this week, because sometimes there’s only so much planning that’s going to happen.
tuna melts with spinach
Brian cooks: pierogies and kielbasa
Curry Tofu Tacos with Kale Slaw (Post Punk Kitchen)
Penne with Lemon, Potatoes and Cannellini
Spicy Squash Nuggets with Honey Lime Dipping Sauce (originally from Peas and Thank You) with rice
leftover squash nuggets and rice
the pasta we bought at the Troy’s Farmers’ Market with shrimpChocolate Buttermilk Pudding for dessert
This week’s CSA pick up: