Thus, I am really going to push myself to keep this planning up; I want to make sure that we are eating those wonderful vegetables that come to us so, so fresh, and of course I want to waste less overall (veggies and other staples). It really was kind of fun looking at my favorite blogs and websites and in my favorite cookbooks to find recipes that will help me use what I have in the crisper (and pantry).
This week's plan includes:
- Monday - farro and chickpea soup from Herbivoricious - I've been coveting this soup for a while, and while I already have to sub wheat berries for the farro and chard/beet greens for the mustard greens, I'm pretty darn excited to make this.
- Tuesday - a Hugh Jass salad from Peas and Thank You - The Husband is going to be home late Tuesday, so I'm just going to throw together one of these lovelies for myself (yes, drowned in lime-tahini sauce dressing)
- Wednesday - Thai-fried quinoa, also from Peas and Thank You. When I saw this recipe, I knew I had to make it. I mean, it's like fried rice. Only better.
- Thursday - Peas and Thank You's Untraditional Broccoli Salad and a beetroot-pistachio-feta salad that I am hoping will be like the bietola marinara I had at Tutta Bella in Seattle last summer.
- Friday - well, I'll be honest; I am hoping that with HRH being at her Nana's, The Husband and I can have a dinner date, so I purposely didn't plan anything.
Aside from that, I'm planning on using the spinach that we got in some breakfast smoothies this week. I have a package of frozen spinach, but when one has fresh, it always blends so much better. I found a green smoothie recipe that 1) doesn't terrify me and 2) will use the remaining kale, and after that I thought I'd just play around a little bit to see what I find delicious when I'm not having my usual oatmeal.
Here are a few pics from last week's dinners.
|Mark Bittman's seared scallops over|
mizuna, fennel, and orange segments
|Peas and Thank You's|
spicy African peanut soup with a ye'abesha gomen
(African collard) and peanut garnish
This is currently My Favorite Soup Ever.