Our food routine has been thrown to the wind as of late last week. One day after our CSA pick-up, the hubby had to jump on a flight and we were left with a mountain of uncooked produce, one man out. It also happens that he’s the one with the largest appetite in the house. I’m doing my best to keep our produce fresh and am hopeful that most of it will hold out till his return on Tuesday.
The loop we were thrown means that I don’t have the entire week completely mapped out meal-by-meal, but I do have a rough sketch of what I’d like to make. Check out the plan and please let me know what kind of information you’d like to see more of in the menu planning posts on the future.
Dinner:
Carrot & Red Pepper Soup* | Crispy Lettuce Salad with Carrots & Buttermilk Ranch Dressing
Classic Veggie Sandwiches with Celebration Roast | Dill Potato Salad
Stir-Fried Bok Choi & Roasted Peanuts
Greek Salad with Orzo and Black Eyed Peas**
Homemade Macaroni & Cheese
Breakfast:
Banana Oat Muffins* & Fruit
Bagels & Almond Milk Smoothies
Egg & Cheese Tacos con Fruta
Mixed Fruit Salad & Quiche
Lunch for the Girl:
Bagel with Cream Cheese | Broccoli | Tangerines
PB&Banana&Honey | Kiwi | Nut & Seed Mix
Yogurt, Granola & Berries | Banana Oat Muffin*
Macaroni & Cheese Leftovers
Tofu | Soba Noodles | Edamame
* Deborah Madison’s Vegetarian Cooking for Everyone
** Epicurious
This leaves me with some turnips and broccoli and I am currently scanning the stash of books in the pantry in hopes of finding some inspiration. Feel free to steer me towards something magical.
Be Kind. Be Patient. Eat Well.
aneelee 