Gentle Readers, when the weather is so lovely outside, it is hard to think about cooking inside. Yesterday I even went to a cookout, which has put me in mind of all the fresh spring ingredients coming soon. That said, I’m still not tired of kale and butternut squash.
It’s a chaotic schedule next week for Team Practical Cook, and here’s what’s happening menuwise. The weekly menus are:
The Four-Square Grocery list:
Which all translates to:
Sunday: Chicken Pot Pie
I need to use up some pie crust and leftovers, and this will serve as lunch through the week for me. So it may seem like a heavier dish, but served with salad, I consider it the warm sandwich alternative.
Monday: Salad and Soup
Because it’s Monday and it’s easy. Perhaps something with kale in it.
Tuesday: Pasta and Veggie
The Practical Cook’s Dad will be at the helm this night, so I need something I can bake ahead or make fast and leave. Debating between the pumpkin ravioli or the sweet potato gnocchi. The Eldest is getting to the point where she can make this meal herself. (TPC Pride!)
Wednesday: Burgers and Fries
Another day, another business obligation for me, so another make ahead meal. As I’ve mentioned before, burgers are actually a great choice because you can leave veggie vs meat options with very little additional work for the cook.
Thursday: Fish and Greens
The plan is to make cod fingers and see if the Jrs choose to eat fish. The Youngest has done so on occasion, and The Eldest might. Regardless, the greens and other sides will provide options for a complete meal.
Friday: Pierogies, Fauxsages, Cabbage
More things to use up, and inspired by a friend’s excellent wielding of a cast-iron skillet for his meals. Looking for a single dish dinner here.
Saturday: Dine Out
Field research in the house!
Does weather trump season for you when meal planning? Post a comment below, the crickets are chirping and the space is wide open.
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Coming up Wednesday, Restaurant Review: Tonali in Durham!