Tiffanie: this week's menu

Rainy and cold weather! Warm food it is... plus, I've decided to start baking our everyday bread this winter. Sort of a meditation practice and a commitment to good eating and a way to share baking with the kids. I'll start with old friends like honey-oat loaves, and experiment with sourdough starter until I am happy with the results. Baking once per week to start, with one extra for experimentation or when I really need a loaf of no-knead bread around...

This week's plans include:

• cabbage snow pea tomato stir fry, rice, roasted seaweed, baked tofu.
• mushroom barley soup with bread
• brown curry with veggies and tofu, rice, salad.
• eggplant and bread crumbs with fettucine

I also need to roast a bunch of pears still, make more muesli or granola, and start trying out spiced candied nuts or maybe a pineapple upside down cake?

Tiffanie: this week's menu

Oh, holiday weeks, how we love you. Especially since I'm only making holiday desserts this week and ordering Chinese food for the turkey day. The kids love our rare take-out meals, so everyone is happy.

My plans this week include:

• veggie soup, consisting of random CSA veggies... probably onion, garlic, carrot, celery tops, fresh beans (tongue of fire), potatoes, tomatoes, maybe a bit of orzo... and baguette.
• a new recipe (from Isa Does It): Belgian Beer and Seitan stew. I'm going to make the seitan from scratch, and serve it over colcannon (cabbage and mashed potatoes). Kind of an intensive meal, but I always drool at the thought of a beer stew with onions and mushrooms and chunks of stale bread and apples. 
• roasted cauliflower soba noodle bowl with tahini-miso sauce. So tasty. The kids will have regular pasta and some of the roasted cauliflower.
• pizza night, a kid request. They also request a sushi night and a taco night. Throw in a pasta night and half my week is planned out...
• I still want to try out a chicky tuna salad recipe for sandwiches, esp since I have so much celery on hand.
• many desserts. I have lots of pears that aren't very good for eating so they should be poached. I have ripe bananas for quickbread. I have ripe persimmons. I have a wee bit of silken tofu for a last batch of vegan blondies. I have tree ripened apples for baking into pies and galettes...

Tiffanie: this week's menu

Last week of regular session (weekly) CSA deliveries! Now we switch to bi-weekly. Though I did sneak in an order for 10 lbs of tree ripened granny smith apples. They are excellent for desserts.

My plans this week include:

• tempeh shepherd's pie
• spaghetti and tempeh meatballs, with spicy tomato sauce
• broccoli cheddar soup (vegan)
• harira soup with chickpeas and eggplant
• chicky tuna salad (vegan, based on chickpeas and sunflower seeds) for sandwiches

I have too many lettuces in my fridge, so I may have to improvise some lunch salads, maybe nicoise-oriented...

Tiffanie: this week's menu

A bit lazy this week, so some easier meals.

The plans this week include:

• broccoli tofu stir fry, brown rice, roasted seaweed
• chana masala (chickpea tomato curry), rice, salad
• pizza night (homemade dough, individual pizzas)
• pasta night: linguine with sun dried tomatoes, garlic, and pine nuts. Salad.
• shakshuka with eggs and feta (for my solo dinner night)
• creole hoppin' jean, with guac and chips and hot pepper sauce.

I now have two spaghetti squash, one huge butternut, and one little delicata squash hanging out from my CSA boxes. The delicata will get roasted next time I do any roasting, with olive oil and maple syrup, but the others need a better focus...

Tiffanie: this week's menu

Brr... it is finally autumn here. Mixing in more warming foods, plus the family favorites.

This week's menu includes:

• stewed cranberry beans with chard -- gotta use up CSA veggies. Probably not a dinner, more of a lunch for me.
• Pasta night: pasta with chickpeas (Pasta e Ceci). It is a tomato/chickpea/rosemary/garlic sort of sauce, with small pasta. Fennel/orange salad (fail last week, forgot to get the oranges)
• Pizza night: homemade crust, toppings of individual choice. Salad.
• leek potato soup, bread (time to start making no-knead bread!)
• red cabbage-sausage-apple-potato stew with red wine. More bread, and salad.
• lal dal, jasmine rice, asian cabbage slaw.

Last week's eggplant parm fettucine was very good, it's a keeper.