Saturday, March 23, 2013

Tiffanie: this week's menu

Spring is here and I'm meal planning on the weekends again!

My plans:

  • this delicious looking Mushroom Stout Pie with Potato Biscuit. *drool*
  • I am beginning a weekly chili -- it's time the children learn to appreciate chili and fixings. This week's will be the Cook's Illustrated Best Vegetarian Chili. It's a fun recipe, lots of dried chilis and secret ingredients like walnuts and shiitake and bulgur. 
  • on my solo dinner night, sweet potato hash, with a bit of carrot and kale and red onion, and fried eggs on top. Tried this last week, and it was so so good.
  • something quick and easy, based on what I have from my CSA box. Maybe a tofu kale scramble, or a breakfast-for-dinner... I kind of wish I could sneak in a pureed soup, but this might not be the week for it.
I just put together a quick fennel pickle, with Meyer lemons sliced in, and black pepper. I'm worried I made it too salty, but I can always dilute it, I suppose. I might pickle up some beets and carrots, too... our visit to Happy Girl Kitchen has brought pickles back into my life. 

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