As spring break wraps up here, and the real spring starts to show its face, the Practical Cook is thinking green. Green vegetables, light flavors, and outdoor dining. This week’s menu contains more treasures unearthed from the freezer, and features a whole lot of kale. Don’t fear the kale, we’ll talk more about ways to use it this week.
Now for this week’s menus:
Forgive the chicken scratch, the coffee hasn’t kicked in yet:
Sunday: Fish and Kale and Cauliflower
That will be pretty much what it sounds like. Depending on what’s good at the grocery store, it will be a simple preparation or some salmon cakes.
Monday: Rustic Tart
There’s one more butternut squash to use up from the winter CSA, and it pairs nicely with, wait for it, kale.
Tuesday: BBQ Beef Short Ribs and Green Veg
Out of kindness to my family, the green veg here will probably not be kale.
Wednesday: Soup and Sammie
High likelihood of a potato or white bean soup with a certain leafy green that rhymes with “whale.”
Thursday: Pork chops with spatzle and homemade applesauce
The Practical Cook adores spatzle, but forgot about it for a while. A recent Smitten Kitchen post on the topic brought the pork chops out of the freezer and the spatzle maker out of cold storage.
There were family requests for Indian, and it’s a great opportunity to batch cook and put some things back into the freezer.
Saturday: Dine out!
My calendar explodes the following Sunday, so Saturday must be used strategically to pack for a business trip, cook ahead, plan meals, sprout wings, and fly.
Additionally, the Practical Cook is looking for more ways to use up the freshly purchased Farmer’s Market Lemon Curd, healthy ideas for shelf-stable snacks for school, and new lunch ideas. Lots to blog about in the coming weeks!
Coming up tomorrow, Tool Talk: Three More of My Favorite Things.
What’s on your mind this week? Do you have a kitchen challenge? Email the Practical Cook (because she’s not answering the hotline before 9 am on the weekends): practical cook at gmail dot com