You’re not crazy; this is my first menu plan in over a month. It’s not just the first menu plan I’ve posted, it’s the first menu plan I’ve written. With the start of the school year, my ability to find the time and energy to plan a menu once the week started – an unfortunate consequence of a Monday afternoon CSA share pickup – disappeared.
As a result, I’ve been an embodiment of the saying “if you fail to plan, you plan to fail”. Dinners have been random, very off the cuff, later in the evening than I’d prefer and generally stressful. I know that for me, having a clear menu plan is an essential part of maintaining my sanity, but I just couldn’t make it happen in September. In addition to school chaos, I ended up with a few doctor appointments that I couldn’t fit into the summer and a cold that totally knocked me out. But I’m back.
Instead of trying to remember everything I’ve cooked over the past 5 weeks, I’m starting fresh today. I am hoping that this will be the norm from here out.
The Pick Up
The Plan
baked lemon, garlic and dill salmon
with roasted Brussel sprouts
sesame noodles with leftover salmon and cabbage (from last week)
Unstuffed Bell Peppers (Budget Bytes)
with kale chips
Tortilla de Espinacas (Herbivoracious), substituting swiss chard
roasted delicata and Brussel sprouts
with brown rice
Ratatouille and Chickpeas (Serious Eats)
2 meals – I’ll be making a double batch and using extra bell peppers instead of zucchini
