The farmers’ market is closed today (fair enough, they deserve the week off!) so I did my best to stock up last week, but didn’t have much of a plan and kind of took the week day by day since I’m cooking just for myself this week and had a lot of flexibility. Here’s what…
Month: December 2018
Weekly Meal Recap: 12/8 – 12/14
First off, I won’t be posting a meal plan for next week since I’m traveling Sunday-Wednesday; luckily I had some leftovers from lunches last this past week that I stuck in the freezer so I’ll be set for the end of the workweek when I get back, and I think I’ll make some easy dinners…
Weekly Meal Plan: 12/8 – 12/14
Left with a few extras from last week: $2 carrots Parsnips $2 carrots $5 Swiss chard And new from the market: $3.50 eggs $5 for 5 onions $2 garlic $4 apples $4 Brussel sprouts $2 for 2 russet potatoes Saturday lunch: Bok choy with gado gado sauce & tofu Saturday dinner: Beef stew Sunday brunch:…
Weekly Meal Recap: 12/1 – 12/7
Last week went fairly according to plan, a few dinners out for work and one unplanned dinner at Whole Foods when I couldn’t resist the hot bar! Saturday lunch: Leftover potato-leek soup with bread, cheese and apple – $1 apple Saturday dinner: Risotto with sausage and parsley + garlicky sautéed broccoli – maybe $4 sausage + $2 broccoli…
Weekly Meal Recap: 11/24 – 11/30
This week went pretty much according to plan, except I don’t think I realized how long a pound of pasta could last (and I’m pleasantly surprised that it actually tasted so good leftover). Saturday lunch: Pad thai stir-fried with remaining salad mix (same as Friday lunch) Saturday dinner: Leftover pasta – I feel like maybe…
Weekly Meal Plan: 12/1 – 12/7
December already! Luckily the farmers market is still going strong with plenty of greens and squashes and such. Managed to finish the Thanksgiving leftovers, but I still have some produce left from last week: $2 sweet potatoes $2 acorn squash $2 parsley $1 sweet potato $7 stew beef (frozen?) $2 carrots Parsnips Purple potatoes $4…
cleveland kitchen 