Meal Planning

This is what I have to use up this week:  about 2 cups of vegetable broth, 1 cup watercress, 2 cups butter lettuce, 2 cups fresh broccoli sprouts (most of which I just finished sprouting myself from seeds -- took about a week), 1.5 cups sliced fresh mushrooms left over from Friday's veggie tacos, 1 avocado, 1 Roma tomato,  and half a pint of grape tomatoes.  We'll have a good mix of hot (80+ degree Fahrenheit) and cooler fall weather this week.  Here is what I'm going to make:

Veggie Tacos (Again) and Black Beans
Monday.  I don't know how else to use up the fresh mushrooms and broccoli sprouts, but this will do it.  It'll also use up the lettuce.  I just need to buy guacamole, more tomatoes, and more taco size flour or whole wheat flour tortillas.  Tomorrow is one of the hot days this week, so this will be a good no-cook meal.

Catalan Sauteed Polenta & Butter Beans and Green Salad with Champagne Vinaigrette
Wednesday.  I still have champagne vinaigrette I made last week, so this seems like a good use for it.  I can also include broccoli sprouts and the last of the watercress in the salad.  Simran has been asking when she can eat lima beans because of that Bad Case of the Stripes book, and this is one recipe that came to mind that features them.  It'll use up the vegetable broth currently in the fridge.  It'll also use up some of my coarse grits currently in the pantry when I make the polenta.

More Sambar
I want to eat the last of the idli and the coconut chutney I made rather than let them go to waste, so I'm making another batch of easy sambar to have for lunches and maybe Tuesday night.  This will use up the Roma tomato and potentially the grape tomatoes too.  There is also a small container of diced red bell pepper in the freezer that I can include.  I'm going to make some more vegetable broth for the polenta dish, so I can use the remains of that in the sambar too.

Homemade Pizza
Thursday.  Sameer has work in the city so he won't be fasting that day, and this way Sim can take leftovers in her lunch Friday.

Macaroni & Cheese and Vegetable Sides
Friday.  I'm not sure yet what vegetable sides we'll have with this, but this is what I made for dinner this past Saturday (with shaved Brussels sprouts in a mustard sauce and asparagus and artichokes hearts in a vermouth brown butter sauce), and I've still got eggs, good cheddar, and the exact amounts necessary of evaporated milk and elbow macaroni.