I’m trying an experiment. All over the web, I’ve been running across food blogs where people post on Mondays their projected meal plan for the week. I’ve been wanting to try a little more menu planning, in the hopes of having a little less “Oh man, we’re already starving, everything takes too long to cook, there’s nothing to eat, let’s wander around the house in a daze.” Looking at other people’s meal plans has been extremely helpful and inspiring, both in terms of content and form (seeing how many recipes people plan for in a week, etc.).
Because my energy varies so wildly, I worry that creating a formal menu plan will be setting myself up for failure, in a public forum, no less. So I’ve decided to make myself a very unstructured list of possible recipes, based on what veggies we have for the week, and then post my actual week’s menu after the fact. The menu will still be out there for other folks to get ideas and recipes from, and it will be a realistic reflection of the kind of menu one chronically fatigued, vegetarian, mostly gluten-free, CSA-subscribing cook can actually make, with assistance of course from her energetic, vegan, not-home-during-the-day partner in crime.
For the week of August 10th… (GF means gluten-free)
Brunch: Egg sandwich with GF toast, dry farmed tomatoes, basil, and nettle mustard
Fruit salad of green melon, nectarines, peach, strawberry, and cherries, with meyer lemon-honey-lavender flower dressing.
Breakfast: Leftover rice bowl
Lunch: 100% buckwheat soba noodles (GF) with grilled portabello mushrooms with garlic (made on our tiny George Foreman grill) and sauteed zucchini with lemon
Brunch: Decadent breakfast taco
Dinner: Annie’s GF macaroni & cheese made with local goat yogurt, Shady Lady tomatoes, and gai lam (Chinese broccoli)
Breakfast: Local goat yogurt with white nectarine and yellow peach
Lunch: away from home
Dinner: Summer gratin (vegan) with Huckleberry potatoes, Yellow Finn potatoes, green and yellow summer squash, heirloom tomatoes, Shady Lady tomatoes, and basil
Brunch: Fried egg atop summer gratin
Dinner: away from home
Friday – away from home
Breakfast: Leftover summer gratin
Lunch: away from home
Dinner: Annie’s GF macaroni & cheese made with local goat yogurt, Roma tomatoes, and gai lam (Chinese broccoli)
Breakfast: Fruit salad of green melon, white nectarine, strawberries, and peach
Lunch: 100% buckwheat soba noodles (GF) with peanut sauce (recipe to come later this week), gai lam, and cherry tomatoes
Dinner: Corn tortilla quesadillas with local Spring Hill Dairy Gianna cheese, avocado and salsa