Time for weekly meal planning. I added a meal of Cheese Tortellini with Arugula & Pecorino Romano and Minestrone so as to use up my zucchini, all the other stuff I bought for the minestrone that I didn't end up making with the lasagna, and the leftover arugula, so I haven't made pizza yet. Here is what I have on hand to use up: a few stalks of celery, one heart of romaine, a sugar cube melon that I've already chopped up, a pint of blackberries, a couple jars of capers that are both needlessly taking up space in my refrigerator, a half-jar of sliced salad olives in my fridge, a crown of broccoli, and five eggs.
We have gotten what I can only assume is a last warm spurt of summer, so I'm trying to make some weather appropriate meals too before I hunker down and make stews all winter. Here is what I'm making:
Veggie Pizza and Green Salad with Homemade Ranch Dressing
Pasta Salad and Leftover Minestrone
This will use up the salad olives, the broccoli, some of the carrots in my fridge, the soy chik'n strips in the fridge, and a can of sliced black olives from my pantry. I need some kind of vinaigrette and a box of whole wheat rigatoni. I can make it ahead and serve it Saturday night, when I'll be spending most of my normal meal prep time at a hair appointment.
Tofu Provencal and Brown Basmati Rice Pilaf and Pan-Steamed Asparagus with Lemon-Caper Mayonnaise
The tofu provencal will use up one container of the capers, and the asparagus will use up a bit more.
Spinach Lasagna and Green Salad
I need to make a fresh batch of seitans for this lasagna.
Veggie Sushi and Miso Soup (or Asian Salad)
There is an unmarked container of brown frozen liquid in my freezer that I've decided to thaw and investigate. Everything in my freezer that could fit that description is relatively fresh and something I made myself, so it can't be anything too weird. I think it might be leftover dashi that I made for miso soup, in which case I'll make another batch of miso soup with it. If it's not, I'll make some kind of salad with shredded cabbage and carrots and peanut dressing to go with the sushi, and I'll figure out what to do with the brown liquid when I know what it is (maybe vegetable stock? though I think I used that up).
I think I'll make "fancy fruit cups" tonight with the melon and blackberries and maybe some of the plums from the farmers market. That basically means arranging the berries and cut fruit in tiny trifle cups so that they are pretty and everyone eats them. I might make a cake or coffee cake or cinnamon rolls with some of the eggs since we have guests coming over the holiday -- I haven't decided yet.
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