I’ve written a lot of nice things about menu plans. How they keep me organized, how they help with food shopping, how I couldn’t live without them. But sometimes menu plans are so hard to write! Sometimes I am just not feeling it.
This has been one of those times. Our CSA pickups don’t resume for another 3 weeks and local produce is still just beginning to switch over to spring. I haven’t cooked much over the past couple weeks and it’s hard to get back in the routine of spending real time in the kitchen. And, despite the fact that I have literally thousands of recipes in my Evernote account, I just wasn’t feeling anything. Summer veggies cannot come soon enough. Nor can inspiration.
Short version: I spent an inappropriately long time on this menu, and I’m still not happy with it. Perhaps I’ll find some mid-week inspiration and make some last minute changes. If not, at least I have a plan I can work with.
| Sunday | Monday | Tuesday | Wednesday | Thursday | Friday | Saturday |
| 2 tuna melts salad |
3 ham (frozen from Easter), baked potatoes, salad |
|||||
| 4 Cod Fish Tacos, Ginger Beergaritas (How Sweet It Is) |
5 Baked Chili Brown Rice |
6 leftover baked chili brown rice |
7 Spinach and Feta Crostata (from The Meat Lover’s Meatless Cookbook  ) |
8 leftover crostata |
9 creamy polenta with mushrooms and tomato sauce |
10 eggs, of some sort. Frittata? |
| 11 Chickpea Pot Pie |
12 leftover pot pie |
13 dinner meeting – hot dogs and hamburgers |
14 Veggie Red Coconut Curry, over rice (Serious Eats) |
15 soba noodle soup (Savvy Eats) |
16 dinner out |
[…] important to plan. It’s also important to be flexible. My last menu plan was a case study in being flexible: I don’t think I made anything that was listed on the second […]