Monday, March 30, 2015

San Francisco-Inspired Weekly Meal Plan

This week's meal plan is something of a balance between my memories of San Francisco and the reality of April in Saskatoon. We can't all have cardoons growing in our backyards in the middle of winter, and we can't just pull shellfish out of the bay when you live in a landlocked location.

Hence, my dinner menus this week are relatively light, but still making use of what is available in the stores, and what I have to use in my freezer (read: meat).

Monday

Molly Katzen's West Indian Red Beans and Coconut Rice with Collard Greens

I made this tonight, and while I had to ixnay the chili flakes from the red beans and the Tabasco from the collard greens so that my kids could handle the spice level, I was gratified to see D power through everything on his plate, and announce that he loved the cooked greens. "Cabbage?" he asked. "Collards," I said. "Kind of like a cross between cabbage and spinach." "Mmmm!" he said.

My husband was also a fan of the collards. We had the collard salad last night, and he said, "Can we have collards every day?"

Before we had kids we'd often have a beans and rice meal. But then our little kids rejected those kinds of meals. While G wasn't super keen on the meal, he is also recovering from a cold, so we'll test him again once his appetite returns.

Tuesday
Grilled lamb chops
Ottolenghi's Orange and date salad, posted by Stacey Snacks
Ottolenghi's Carrot & mung bean salad

I bought myself Plenty More after Christmas after I'd accepted that no one had fulfilled that wish from my Christmas list. I haven't spent enough time with it, but I intend to start.

Wednesday
Mark Bittman's Sesame Glazed Brussels Sprouts with Chicken from We Gotta Eat
Soba Noodles

Thursday
We're off to my parents' place for Easter on Friday morning, and I want to do a 'finger food' theme on the last day of school before a week off. I've decided to introduce my kids to cheese fondue. I'll hopefully give a report on how that goes...bread and cheese and dried beef, apples and grapes...how could it be anything but delightful?

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