The steady and manageable pace at which we have been existing at since the holidays has come to a screeching halt. Lots of work, lots of fun and the busy personal lives of our tiny household are filling every hour of our days. Let’s just hop right to it this week:
Meals
Spicy Punjabi Red Kidney Bean Stew (Rajma) *
Slower Cooker Spinach & Ricotta Lasagna | Kale Caesar**
Spinach-Mushroom Mac and Cheese** | Roasted Carrots & Brussel Sprouts
Quick Asian Noodle Salad with Baked Tofu | Braised Turnips in Soy Sauce & Sugar*
Chickpea Salads Sandwiches | Warm Lentil & Potato Salad
Cobb Salads
Breakfast
Black Bean & Sweet Potato Tacos
Green Scrambles
Yogurt, Banana Oat Muffins & Apples
Olive Oil & Bread Crumb Coated Fried Eggs**
Snacks/Beverages
Orange Juice
Bran Muffins***
Homemade Tortillas
Fruit (Apples & Oranges)
* Madhur Jaffrey’s World Vegetarian
** The Heart of the Plate by Mollie Katzen
*** Super Natural Every Day by Heidi Swanson
All of the produce in this week’s meal plan is coming from my CSA box with the exception of tomatoes (shall have to find some of those) and mushrooms… even the apples. Johnson’s Backyard Garden organized a swap with an apple-friendly out-of-state farmer to liven up our winter bounty. 😉
aneelee 