I have had a lot of conversations lately with people who are trying to find a way to be more organized about cooking, so I thought I’d start posting our weekly menu plans again. I’d gotten out of the habit because they started to look the same, but, hey, sometimes we eat black bean quesadillas every week for two months, so what? There’s something to be said for staples. The consistency of planning and executing meals every week still makes me happier than seems possible in this season of dissertation-writing/mothering/waiting-to-see-what-the-future holds, so I may as well record that tiny little accomplishment. I am keeping us fed, and some days, that is enough.
Saturday: Strawberry Salad / Broccoli Quiche
Sunday: Carrot-Fennel Soup
Monday: Black Bean and Bacon Enchiladas (note to self: post this recipe soon!)
Wednesday: Asparagus Pizza with Lemon and Goat Cheese (loosely based on this idea)
Thursday: Spaghetti with Baby Portabello Mushrooms and Fava Beans