One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry.
For Mother’s Day we stayed home. The final raised-bed garden box was constructed. I chanced fate and planted my 25 strawberry plants. The raspberries were moved to their new permanent home. Confetti was made by coloring and cutting sheets of paper. A window sign made from cutout letters and craft supplies. Homemade root beer floats were consumed. We ate leftover taco fixings on a bed of greens. I swept the floor no less than 5 times. I did the dishes twice. I wouldn’t have it any other way. Happy Mother’s Day one day late.
Monday – Vietnamese Pork Pho
Tuesday – Grilled Asparagus and Spinach Salad
Wednesday – Chicken Fried Rice
Thursday – Creamed Chard and Spring Onions with pasta and chicken
Friday – Spinach Ricotta Quiche
The Preparation Shortcuts:
1. Grill extra chicken for the fried rice. It can be tossed in with the creamed chard and the pasta on Thursday.
2. Make extra rice on Tuesday and place it in an airtight container for the fried rice on Wednesday. It needs to be cold for fried rice anyway, so making it ahead is a great time-saver.
3.Leave the less-than-perfect spinach to be tossed into the quiche on Friday. It’s all getting wilted and cooked anyway, so imperfections aren’t as noticeable as they are when you eat it in a salad.
4. Looking for more meat? My husband can’t have a meal without meat to save his life. Simply add it on the side. For the quiche, offer up some breakfast sausage links or bacon. Serve the salad with a side of petite grilled steaks for the carnivore in the family.
The Shopping List:
2 pounds pork picnic roast
1 whole roaster chicken or 5 breasts
1 piece of ginger, 8 inches
1 bunch cilantro
1 pound baby spinach
1 pound Swiss chard
2 small or 1 large bunch asparagus
5-6 spring onions
2 cups mushrooms
4 cups bean sprouts
1 red onion
1 pound dried rice noodles
1 unbaked pie crust
1 cup heavy cream
8 ounces cheddar cheese
8 ounces ricotta cheese
white wine vinegar
salt and pepper
Last week from Food for My Family:
Grilled Artichokes and Easy Garlic Aioli
You’ll have to forgive me. I was supposed to post a fish recipe, but the fishery was covered in oil, so I’m not posting it. Boo.
I baked and cooked all weekend to make up for it.