Weekly Meal Plan #11
My desire to sleep in a bit on the weekends is at odds with the myriad of chores that need to be done on a weekly basis. That means I’m feeling a little stressed at the moment as I try to tick things off my To Do List, so this will be a short & sweet post today.
I should preface I’m got a double load of things to do because we took off early yesterday morning, and spent the day at MASSMoCA in North Adams, MA. It wasn’t nearly enough time to explore all the exhibitions but the family membership is quite affordable, and well worth the $95 annually. I can’t wait to share about the exhibits we did see, and to go back again very soon.
I’ve been meaning to mention a tip that might help with weekly cooking, too. Whenever I bring home heads of broccoli and cauliflower, I break them down immediately. It feels tedious in the moment, but by cutting away the florets from the stalks, it makes for quicker cooking during the week. This way I’m just pulling a handful or two of ready-to-cook florets. I usually shred the stalks for slaw, or roast them and serve as a veggie side. And with that, here’s what cooking this week!
- Making these two kits from Marley Spoon this week.
- These Lentil Ricotta “Meatballs” are happening, too.
- This Lemon Thyme Roasted Butternut Squash.
- Crispy Roasted Tofu is always a great add-in for rice bowls.
- These Crispy Roasted Mushrooms are great for this Vegetable Noodle Soup, but they also make for a crunchy, naturally gluten-free addition to salads.
- Marcella’s Sauce for dinner tonight.
Eight Years Ago: Brown Butter Bourbon Banana Bread, Sweet Potato, Ricotta & Leek Souffle, Oven Dried Potato Chips
Seven Years Ago: Israeli Couscous with Squash, Dried Cherries & Pistachios, Homemade Creamed Corn, Chestnut Orange Crisps
Six Years Ago: Apple Allspice Muffins, French Onion Soup, A Pot of Beans
Five Years Ago: Roasted Red Pepper Salad, Love & Marriage, Brown Butter Pumpkin Seed Cookies
Four Years Ago: Marcella Hazan’s Tomato Sauce, Pumpkin Scones, Spinach & Pecorino Latkes
Three Years Ago: Turmeric Tea, Black & White Cookies, Ricotta & Mascarpone Cannoli
Two Years Ago: Grain-Free Chocolate Chip Cookies, Pumpkin Buttercream Frosting, Wilted Kale Salad & Warm Shallot Vinaigrette
One Year Ago: Homemade Vegan Parmesan Cheese, Twix Bar Brownies, Maple Cream Cheese Frosting, Pulled Pork Poutine, No Bake Pumpkin Cream Pie
gabrielle
I stumbled on your lentil meatball recipe via this post, and I have to say we are in LOVE with them. We had them with sauce and spaghetti, fantastic…and then for lunch on an open faced meatball sandwich, with some cooked greens, and sauce, and melted mozzerella. Polished them off today and L asked when I was making them again!
Thank you!!!