Weekly Dinner Menu: 6/14/10

One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry.

It’s still very much spring here in Minnesota. The skies are gray, the rain is wet, and the air is cold. I’m looking forward to the summer warmth whenever it wants to get here. It will get here, right?

Monday – Teriyaki Burgers

Tuesday – Umbrian Lentils with Olive oil Fried Eggs

Wednesday – Yakitori (grilled meatballs)

Thursday – Coconut Rice & Beans

Friday – Spring Vegetable Fried Rice

The Preparation Shortcuts:

1. Soak your lentils on Monday.
2. Start making your meatballs Tuesday so they are ready to be skewered and grilled straight out the fridge Wednesday.
3. Make extra rice on Thursday and save it for Friday.
4. Toss in extra beans and lentils you may have for protein in Friday’s meal, or, you know, add in some steak skewers.

The Shopping List:

1 package bacon
1 pound hamburger
1 package celery
11 ounces chicken, minced
2 carrots
2 yellow onion
2 cups sugar snap peas
8-10 green onions or garlic scapes
2 cups bok choy
1 bunch arugula
1 red pepper
1 pineapple
1 bunch cilantro
1 knob ginger
1 lime
1 tomato
1 cup sweetened flaked coconut
1 1/4 cups Umbrian lentils
black beans and black-eyed peas
3/4 cup coconut milk
Parmgiano-Reggiano

Pantry Items:
olive oil
balsamic vinegar
sesame oil
apple cider vinegar
mirin
soy sauce
eggs
garlic
chicken/vegetable broth
pickles
basmati rice
jasmine rice
chili powder
cumin
brown sugar
sugar
bread crumbs
cornstarch
salt and pepper
butter

Last week from Food for My Family:

Spring Vegetable Fried Rice