Apologies for those of you totally into the NaBloPoMo and eagerly awaiting my last few posts. I sort of fell apart this week (even with the lame-o editorial calendar I put together). The good news is that I have gone back to work (part-time, don’t panic); the bad news is I have less time to write on the blog. Oh well. I am sure you will recover.
That said, the weekly menu plan becomes that much more important. My schedule is flexible, but I still don’t have loads of spare time to prepare dinner, yet I still feel it is important to sit down together and eat as a family. Also, it s a great time of year to visit the farmer’s markets and find late fall/early winter treasures.
This week, I found Carrots, Beets, Lettuces from Coke Farms, Radicchio, Escarole, Cilantro, Wild Mushrooms (Chanterelles were on sale), Cive dates, Kiwi. From our garden, I have Fuyu Persimmon and Chard. And from the menu below, looks like I will need to build a batch of Artisan Bread in 5 to get us through the first couple of days.
Cookie of the Week: Taking a break from baking, in preparation for holiday cookies next weekend. Kids get to munch on Trader Joes’ Chocolate Star Cookies
Sunday: Basketball team dinner (sort of familiar, right?)
(Meatless) Monday: Farro and roasted butternut squash, steamed green beans, salad, bread
Tuesday: Slow Cooker Beef Barley Soup, salad, bread
Wednesday: Tamale Pie (from Perfect One-Dish Dinners), Red Cabbage, Cranberry and Apple Slaw, fresh pears
Thursday: Leftovers
Friday: Trashy TV and Take Out (although we have elevated the trashy TV to some of our favs from USA Network)
Saturday: Wild-Mushroom Lasagna, persimmon and date salad, green salad, bread, Carmody cheese, pears
What is on your menu plan this week? How do you save time during busy work weeks?
Family Dinner Plan: Avocados
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