Hello there and a kazillion apologies to those of you that peek at my meal plans more regularly. The transition from summer to school has taken us longer this year, partly because it was a whole new school and mostly because work schedules kept us from slowing down enough to focus on the transition. It is now mid-October and I think we may finally be getting into a groove.
I’ve been cooking plenty the past couple of months, but the lack of planning has meant that we find ourselves eating out at the last minute much more often than we should. The real kicker came this past weekend when I had to throw out produce. Yikes! A zucchini, a half-batch of green beans, and some soft cucumbers went straight into the trash. Ouch. If that isn’t a sure sign that it is time to get back to my kitchen routines, I don’t know what is. Hoping that putting some broad strokes together will also force me to tackle some “new things” this week. This rut must be broken out of.
For Meals
Quick Sautéed Greens with Ginger *
Ginger & Black Pepper Rice
Roasted Veggies with Garlic Aioli *
Tempeh Bacon + Lettuce + Tomato Sandwiches
Crispy Brown Rice Salad with Peanuts and Cilantro* over Mixed Greens + Baked Sesame Chips
Collard Wraps w/ Hummus, Roasted Peppers & Fresh Veggies
Greenest Green Goddess Salad *
For the Pantry & Freezer
Vanilla Bean Sweet Potato Waffles
Dandelion Greens Pesto
Oat & Honey Granola Bars
variation on Texas Pepper Sofrito
Summer Veggie Burgers
* The Kitchn Cookbook
aneelee 