Weekly Meal Plan: 9/29 – 10/5

Starting off with some leftovers: butternut squash mashed with caramelized onions, roasted zucchini and eggplant, and barley I cooked to go with the roasted vegetables but haven’t mixed in yet. It’s also looking like another unpredictable week with more potential meals out for work, so I thought of some meals ahead of time but also…

Weekly Meal Recap: 9/22 – 9/28

This week went semi-according to plan; finished the week with some leftover roasted veggies, barley and squash but other than that I feel like my planning last weekend was helpful for not having too much or too little produce this week. Breakfasts: apple-beet relish ($1 apples, yogurt from last week) and applesauce bread ($1 eggs…

Weekly Meal Plan: 9/22 – 9/28

This week is feeling a little hard to plan for because I’m starting a new job and not sure what the system will be for lunches, how often I’ll end up working late, etc. Still lucky to be harvesting plenty of Swiss chard, tomatoes, and basil from the garden though, so I’m focused on planning…

Weekly Meal Recap: 9/15 – 9/21

This felt like the first week in a while when I didn’t end up with almost too many leftovers; could have something to do with not actually planning meals for the end of the week! Although it’s always hard for me to analyze my psychology around eating out… would I have been less likely to…

Turkish Bread & Roasted Vegetable Salad

Summarized from New Feast: Modern Middle East Vegetarian by Greg and Lucy Malouf This is a delicious meal in a bowl (not quite one pot, but you definitely don’t need any sides with it–especially if served with yogurt or some chickpeas) that I have come back to two summers in a row now. It seems…

Weekly Meal Recap: 9/18 – 9/14

Fairly significant change of plans this week, we were going to leave town Thursday afternoon but decided to stick around instead; turned out we had plenty of leftovers to make it through a couple extra days, and even finished the week with extras. Breakfasts: $2 cantaloupe + $5 cottage cheese and zucchini bread (from the…

Weekly Meal Plan: 9/15 – 9/21

Going into the week with a good supply of leftovers: Roasted potatoes and bell peppers (Batata Hara) Polenta with Swiss chard and parmesan Tofu with bell peppers and eggplant A jar of tomato sauce I made when faced with a (wonderful) abundance of tomatoes 2 eggplants Small red cabbage Bag of carrots And of course,…

Weekly Meal Plan: 9/8 – 9/14

Planning to go out of town on Thursday, and after having a bit of an excess of leftovers last week I tried to reign it in a bit today at the market; did some recipe research and planning ahead of time, and pretty much shopped from a list. That being said, I’m thinking about amping…

Batata Hara

From Ottolenghi’s Plenty More Ingredients: 2.25 lb Yukon gold potatoes, peeled and cut in 3/4 inch dice 2 T olive oil 2 T sunflower oil 6 cloves garlic 1 t Turkish chili flakes 2 large red peppers, cut into 3/4 inch dice 2 cups cilantro grated zest of 1 lemon, plus 1 T lemon juice…

Weekly Meal Recap: 9/1 – 9/7

It was very nice to have a fairly low-key week after traveling; not too many surprises so meals worked out pretty much according to plan, although I ended up with a bit more of everything than expected. Saturday brunch: out Saturday dinner: Pasta e ceci with chard – maybe 0.75 pasta + 0.80 garbanzos +…