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.
I apologize for the lack of a menu last week. Internet, there was none. I spent the first part of last week in Boulder, Colorado for the Food and Light Workshop thanks to Lifetime Moms. I was soaking up all the knowledge I possibly could from Jen Yu of use real butter, Diane Cu and Todd Porter from White on Rice Couple and Helen Dujardin from Tartelette, not to mention the inspiration by all the fellow participants. I’ll be posting about my experience soon. I spent the latter part of the week in Concrete, Washington at the Cascadian Farm home farm and then in Seattle for Natalie’s Envision workshop. All three were fantastic experiences, but I am so, so glad to be home. I missed all these little people.
This week I’m going to be gone for a shorter period of time, so I’ve included a few meals that I can get ready ahead of time. Ole is fine cooking by himself, but I’m sure he needs a break from being the only one in the kitchen.
Monday – Quinoa, Goat Cheese and Zucchini Blossoms
Tuesday – Stuffed Portabello Mushrooms with Spinach
Wednesday – Chantarelle Bruschetta with Lentils
Thursday – Tomato and Quinoa Salad
Friday – French Toast Bake
The Preparation Shortcuts:
1. Prepare extra quinoa on Monday and store in an airtight container in the fridge for Thursday’s salad.
2. Buy extra bread for the bruschetta, and slice it while you’re preparing the rest. Then use that for Friday’s bake.
3.Soak the lentils ahead of time for extra nutrition and shorter cooking time.
4.Substitute chantarelle mushrooms for shitakes and only buy one variety.
The Shopping List:
1 package bacon
2 loaves french bread
1 stalk celery
1 red onion
1 lemon
1 shallot
1 pint small chantarelle mushrooms
8 ounces spinach
8 portabello mushrooms
4 ounces goat cheese
1 8-oz package cream cheese
4 ounces feta
Pantry Items:
olive oil
rice wine vinegar
balsamic vinegar
soy sauce
yellow onions
garlic
lentils
quinoa
chicken broth
pecans
salt and pepper
Parmgiano-Reggiano
butter
milk
eggs
sugar
brown sugar
cinnamon
vanilla
Garden Items:
carrots
dill
parsley
basil
oregano
zucchini blossoms
tomatoesLast week from Food for My Family:
Top Shelf Steak Fajitas
Lemon Dill Cream Cheese to Top Your Morning Bagel
Sounds like another great week of eating:)
Your menu looks great!
This looks wonderful! I love your sight. My kids love to help too! 🙂