So I’m a little
behind making and posting this week’s meal plan, mostly because I’ve been a bit
lackadaisical this weekend about putting it together. My apologies to anyone
who came by looking for it!
Part of the
reason I’ve been lackadaisical about putting the meal plan together is because
I’ve embarked on an intensive cooking project, one which involves making a
whole lotta pasta. Anyone who has ever made pasta, ravioli, wontons, etc. will
know how tiresome this can be. If you’re doing it every day the last thing you
want to be doing is thinking about even more food.
So far this past
week I’ve made:
* GF fettuccine with salmon *
GF ravioli filled with ricotta and spinach
* steamed Asian rice noodles *
GF white ravioli balls with tomato cream sauce
* GF orzo *
basil and kale pesto
I’ll explain
more about all this soon enough, but tonight I’m finally sitting down to plan
this week’s cooking, so let the meal planning begin!
With the cold,
comes a thinning out of the farmers market, and next weekend is the last day
for the outdoor market. Once the market moves inside, things will start to get
a little sparser, so that will definitely have an effect on the meal planning.
But this week we were able to get a fair amount of produce and I’m meal
planning around the following finds:
* 1 bunch of organic kale *
1 bunch beets
* ½ lb spray-free mixed greens *
2 small heads cabbage
* 1 lb organic carrots * 2 heads broccoli
* 2 small cucumbers * 2 bunches of parsnips
* 1 Festival squash *
½ lb spinach
* 3 large turnips *
1 bunch Swiss chard
* bunch of red onions
Week
of: November 2 – 9
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In the Freezer: Vegetable
Scrap Stew, Chicken
Noodle Soup, brown rice, cooked black beans, peas & veggies,
frozen homemade GF pasta and ravioli, roasted sweet potato, Vegetable
Scrap Stew
|
|
In the Fridge: Above veggies plus parmesan
cheese, ricotta cheese, feta cheese, eggs, juice,
|
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In the Cupboard: Dried pasta, black beans,
lentils, GF flours, chocolate chips,
|
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Breakfasts: Farmers
Market Omelette, Spiced
Squash Scones, homemade
yogurt with farmers market
local honey
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Day:
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Dinners
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Saturday
|
GF noodles with baked
salmon and grape tomatoes
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Sunday
|
My adorable
husband is making his root veggie stew
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Monday
|
I’m experimenting
making GF tricolor tortellini
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Tuesday
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Defrosting Vegetable
Scrap Stew: Cannelini Beans & Swiss
Chard Stems for a quick and easy dinner
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Wednesday
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If all goes well,
Monday’s leftover tortellini will become tortellini soup
|
Thursday
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Thai Salad from my
OAS cookbook
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Friday
|
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Snacks: Steamed
squash salad with kale (using my festival squash instead of butternut), Chicken
Noodle Soup Flatbread
made with pesto and roasted delicate squash
|
What are you cooking this week?
This post was shared on the following great link parties: Waste Not Want Not Wednesday, Musings of a Housewife,Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Healing with Food Friday, Fight Back Fridays, Whole Food Fridays,
Looks Great Danielle! Root veggie stew sounds like it would be perfect for a fall supper. :)
ReplyDeleteI think I'll be doing a lot more root veggie experimentation this year now that the fall weather has set in!
Deletesome great menus. I like your format and set up for sharing with us. Thanks for sharing at Healing With Food Friday,.
ReplyDeleteThanks, Jennifer, and thanks for hosting :)
Delete