Creating a Menu: Week of May 10

One of my absolute favorite things to do on Sunday is sit down and plan my weekly meals. This is kind of a like a brain teaser for me. It involves carefully staying within in my budget (sometimes well within if I overspent the week before) and making use of as many ingredients that I already have at home (particularly the perishable items).

Every other Sunday this is especially exciting because I participate in a fresh produce coop that delivers every two weeks. This week I have to make use of broccoli, apricots, mushrooms, tomatoes, lettuce, celery, carrots, corn, spaghetti squash, watermelon, and a few other things. Some things (like the butternut squash and the bell peppers) will last until next week. Others I must use this week.

While I enjoy concocting my own foods, I rely heavily on cookbooks to get my ideas. There's something nice about being able to write down my changes on the pages and have it right there for next time, or flip through the pages and leave bookmarks on the recipes I want to try. This week I'm pulling from four different cookbooks:

This book I have used so much you can hardly even read the title. Hereafter referred to as BAD.

These recipes are English and it's a hit or miss. Sometimes I enjoy it, sometimes not. Referenced as 3&4I.

I love these little cookbooks that come with the equipment! (Hereafter referred to as AROMA.)

My friend Alana wrote this book, and I encourage you to purchase it if you enjoy the food from it! Referred to as GATG.

I'll share with you my weekly menu as well as the results each day. But I'll only post the recipe and ingredients (as well as my changes) if it's a successful meal!

Monday: Flounder with corn relish, rice, stir-fried broccoli (3&4I), bunuelos

Tuesday: Brazilian beans and rice, onion and tomato vinagrete

Wednesday: lasagna, grilled corn on the cob (3&4I), apricot crisp (BAD)

Thursday: Asian salad (GATG), chicken and mushroom soup (AROMA), watermelon slushy (GATG)

Friday: leftovers

Saturday: Fajita salad (GATG), apricot gratin (3&4I)

Sunday: breakfast omelet muffins (GATG), broccoli and chili spaghetti (3&4I)

I am always so excited to prepare the food and eat new things! The one exciting moment I can always count on in a day is mealtime! I'll keep you posted and share recipes if it's good (because the downside to always experimenting is, it's not always good).

Tastefully,

Tamara