Weekly Meal Recap: 4/20 -4/26

I made it through the kale! But I may have been a bit ambitious with the salad greens… that being said, we’ve almost finished them by the end of the following weekend so that’s not too bad. Saturday lunch: Udon with $3.50 mushrooms, $0.50 spring onions and ginger = $4 for one serving (it was…

Weekly Meal Plan: 4/27 – 5/3

Starting off the weekend with a bit of arugula and some salad greens from last week, but plenty of space for new springtime treats from the farmers market! Here’s the haul: $5 carrots $3 baby bok choy $5 for a big bag + $3 smaller bag of spinach $2 parsley $1 mint $2 for 2…

Weekly Meal Recap: 4/13 – 4/19

Last week went fairly according to plan, just mixed it up a bit on Thursday and Friday nights when I realized I didn’t have sausage or polenta. Saturday lunch: Leftover chard pancakes Saturday dinner: At a friend’s Sunday lunch: Leftover chard pancake + egg Sunday dinner: Pesto pasta with cherry tomatoes and salad – $3…

Weekly Meal Plan: 4/20 – 4/26

Lots going on in the evenings this week and a couple meetings with food at work, so I won’t be doing much cooking but I want to plan ahead so that I’m not eating out three nights in a row. Other than that, my focus is still just finding ways to keep enjoying spring greens…

Greens and Grains Salad with Pomegranate Vinaigrette

This is a sort of mashup of two different recipes, one for a “Kale Salad with Sweet Potatoes and Pomegranate Vinaigrette” from the America’s Test Kitchen Complete Vegetarian Cookbook and one for “Rice Salad with Nuts and Sour Cherries” from Ottolenghi’s Plenty More. I’ve made them both as directed but they always seem to get mixed…

Weekly Meal Plan: 4/13 – 4/19

It’s been a few weeks since I’ve been home and cooking regularly enough to do a full meal plan and recap, but the farmers market is back outdoors and I am ready to get back into cooking! March and April can sometimes feel like a long stretch through greens and more greens until asparagus and…