Each week, on Monday (usually), I come up with the dinner plan for the entire week. What sounds onerous to some is actually a dream for me, as I organize myself well before the excitement of the week starts. No more last minute scrambles to figure out dinner mid-week, and instead of rushing to the supermarket in between meetings, I can actually get all my shopping done at once.
And here is the part where I include my true confession. Last week, I was pretty good through Tuesday. Sadly, I discovered that one kid does not love Agretti Spaghetti (cheese hater. I know.), and I must admit, that threw me off. On Wednesday, we ended up with the freezer surprise (with cheese), plus a fresh batch of pasta, and leftovers from the night before. No sauteed orach. Thursday night, I think we did the fish, but not the soba noodles with agretti (boo-hoo), and certainly not the salad. Therefore, this week, I have orach, I have agretti, I have miscellaneous lettuce items, and I have a new week’s box!
Our May 7th box contained Carrots, Calcot Onions, Strawberries, Bok Choy, Fava Beans, Rapini, Baby Spinach, Romain Lettuces, and Collards. Here is my menu plan for the week of May 10 (yes, I think the orach and agretti from last week will be a good treat for the worms):
Sunday: Mother’s Day Dinner prepared by dear husband – Lamb Kebabs, Moroccan Carrot Salad (with secret ingredient) and couscous. For appetizers, Old Chatham Sheepherding Hudson Valley Camembert and braised fava beans in wine. Strawberry shortcakes for dessert!
Monday: Leftovers (the gift that keeps on giving), with sauteed spinach
Tuesday: Beans, sausage and collard greens, salad with avocado from Frog Hollow Farms CSA
Wednesday: Roasted salmon, sauteed rapini (probably with red pepper flakes, garlic and drizzle of sesame oil), steamed bok choy, brown rice
Thursday: Turkey meatballs with tomato sauce, pasta, salad
Friday: TGIF and block party
What are you eating for dinner this week? Here’s hoping we both make it through intact!