I may have slightly over-stocked on fresh produce, but am feeling very grateful to still have it so just focusing on using things that are getting older rather than trying to use it all up. Also looking at jars I’ve opened and other things that need to get used first in order to come up with a rough plan… although given how much last week’s plan changed I don’t really expect to stick by this. Working with:
- Big box spinach $4
- 2 bunches chard
- Lacinato kale
- Cauliflower $3.50
- Asparagus
- About a cup of coconut cream
- Most of a jar of pizza sauce
- Small amount of “Italian blend” shredded cheese
Also expecting our first Imperfect Foods box! Seemed like a good time to try a grocery delivery service, and I’m interested in their model for reducing food waste. Our delivery day is Tuesday so I may start doing meal plans Tuesday through Monday for the time being. In the produce department we have ordered (but are not expecting, who knows what will happen):
- Broccoli $3.80
- Lettuce $2.65
- 2 green peppers $1.70
- 2 bunches kale $3.98
- Cherry tomatoes $3.19
- Mushrooms $3
- Avocados $1.89
Saturday brunch: Out
Saturday dinner: Tomato curry with spinach and chickpea-flour dumplings
Sunday breakfast: Sauteed kale, fried egg, English muffin with jam
Sunday lunch: Lentil curry with cauliflower and spinach
Sunday dinner: Swiss chard and gruyere gallette
Weekday breakfasts: English muffin & fried egg, or oatmeal with peanut butter and raisins – $3 English muffins and x eggs
Weekday lunches: Lentil curry (also leftover gallette on Thursday and a burrito on Friday)
Monday dinner: Leftover gallette
Tuesday dinner: Coconut curry with broccoli, green pepper, tofu and mushrooms – $2.50 tofu (Actually had pizza while working late)
Wednesday dinner: Tacos with sauteed pepper and onion, black beans, cherry tomatoes and avocado? (Actually had charcuterie board from Imperfect box)
Thursday dinner: Leftovers (Curry)
Friday dinner: Pizza and salad
Saturday lunch: Leftover curry
Saturday dinner: Green curry with coconut milk, tofu, broccoli, mushrooms and Thai noodles
Sunday lunch: Kale and white bean polenta
Sunday dinner: Roast asparagus, cauliflower and salmon with potatoes
Weekday lunches: Leftover kale and polenta
Monday dinner: Sautéed spinach and spaghetti with meatballs
cleveland kitchen 