meal plan – week 5

I am cooking my way through the last few days of this year’s 30athome challenge. I gave myself a handful of passes – my birthday… those few days where I could not face another dirty dish – and I feel totally okay about that. I take the challenge as an opportunity to reset my cooking habits (and expectations) for the year. We will all be spending longer bursts of time away from home this semester so packed, room-temp lunches are gonna have to re-enter the atmosphere. Longer spurts away from home also mean less weekday prep-time. I am going to get back to cooking more components on the weekend so that I have plenty to work with on days that I am crunched for time.

This past weekend was a CSA pickup so I am feeling mighty lucky to have have lots of beautiful veggies on hand to work with this week:

  • Lentil Minestrone*
  • Curried Cauliflower and Peas* (subbed potatoes for peas)
  • Broccoli and Roasted Pepper Salad with Tomato Vinaigrette*
  • White Bean Salad with Green Olives and Tarragon*
  • Kale & Feta Quiche
  • Vegetable Lo Mein**
  • Taco/Tostada Night TBD

* The New Vegetarian Cooking for Everyone by Deborah Madison

** Madhur Jaffrey’s World of East Vegetarian Cooking

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