Welcome to my weekly roundup of the past week's eats. I prefer to report what we ate in the last week, rather than what we're planning to eat in the coming week. Why? The reason is pretty simple: although I usually have a general idea of what we're going to eat in the next week or so, life often unfolds a little differently than planned, and I adjust my menu plan on a near-daily basis to accommodate leftovers and other not-possible-to-plan-ahead circumstances. I find this is the easiest way to ensure that I minimize our family's food waste. I'm also willing to admit that I'm a rather spontaneous cook, given to preparing foods that strike me as the most appealing thing to eat right here and now!
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Breakfasts:
Granola (p.92) with homemade yogurt, French toast, Aloha Muffins (p. 99), Cherry Clafouti (variation of the Blueberry-Peach Clafouti on p. 223)
Lunches:
leftovers, pizza, salad, sandwiches
Dinners:
Monday: Sausage and Lentil Stew (p. 158)
Tuesday: Pork and Apple Stew (p.156), Garlic and Cheddar Biscuits (p. 213)
[Yep, we had stew two nights in a row! We had a couple days of cold, rainy weather and were in a very "stew" mood - although these are two very different types of stew, so it didn't seem repetitious at all.]
Wednesday: Broccoli, Bacon and Cheese Egg Puff (p. 181), Creamy Cucumber Salad (p.205), leftover biscuits
Thursday: Italian-Style Baked Pasta (p. 172), peas and carrots, Old-Fashioned Butterscotch Pudding (p. 233)
Friday: Turkey Pinwheels (p. 111), tossed salad
Saturday: Quinoa and Zucchini Corn Cakes (recipe coming on Wednesday!), Build a Cucumber and Bean Salad (p. 209)
Sunday: Roast chicken, mashed potatoes, gravy, roasted carrots, Chocolate Quinoa Cake.
In keeping with my local and organic challenge, I'd also like to note the local and/or organic items on this week's menu:
Organic: coconut oil, coconut milk, sunflower oil, brown sugar (in granola), raisins (in granola), sunflower and pumpkin seeds (in granola), bananas, puffed kamut (snack), quinoa
Local: apples, potatoes, carrots, onions, cucumbers (hothouse), red peppers (hothouse), strawberries (in smoothies - from last year's pick-your-own expedition), milk, eggs, sour cream
Local AND organic: oats (in granola), sesame seeds (used to top bread loaves), milk (used to make yogurt)
For more great meal ideas, check out Menu Plan Monday at orgjunkie.com.
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