To quote my eldest daughter, “in like a lion, out like a baby sheep.” Thus we enter March, the beginning of birthday season for the Practical Cook household. Spring cleaning continues in the fridge and freezer, more meals al fresco, and the first of spring vegetables.
It’s a great time to be a Practical Cook—the fresher the vegetables, the less one has to do to them before delivering them to the table.
Here are the weekly menus:
And the four-square grocery list (very lean this week because of spring cleaning and increase in spending at the farmer’s market):
This translates into:
Sunday: Fish and Veg
Perhaps today is the day the salmon cakes will actually get made. Let’s hear it for canned salmon, waiting patiently in the pantry.
Monday: Breakfast for Dinner
Quickly becoming a Monday tradition, it’s a built-in punt and a good way to ease into the work week. We may go savory pancakes this week, we shall see. Grits are in high-demand right now.
Black bean and sweet potato burritos or some sort of layered casserole, I’m still deciding, with salad.
Wednesday: Pasta Bake
More built-in flexibility, could be risotto, could be a cheesy bake, could be orzo with more salad.
Thursday: Chicken and dressing and veg
I am Southern after all, and this is a great way to use up bits of bread in a savory bread pudding
The plan is to end any vegetables left standing for a swim in some curry
Saturday: Dine Out!
That’s the weekly run-down. There may be a rotisserie chicken punt, to replenish my Easy Chicken Stock supplies, which were hit hard last week (1/2 cup here and there, including making a very quick soup for a sick family member).
Coming up tomorrow, a bonus spring cleaning recipe, Banana Bread! If you’ve been stockpiling those random overripe bananas in the freezer, here’s how to use them up. Great for school snack weeks, special occasions, and breakfast. No one will notice you’re making it healthy.
Till then, keep on planning, shopping, and cleaning. Submit your fridge and freezer clean-out recipes to practicalcook at gmail dot com or Tweet @practicalcook.