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.
After weeks of nothing but cold gray and gloom, it’s finally nice out. We planted the rest of our garden this weekend with the sun shining down on us. It finally feels like spring with only a month left to go, and it was warm enough to actually eat the balsamic strawberry sauce over ice cream. It’s all about the small things.
Monday – Stacked Enchiladas Verdes
Tuesday – Recipe for Spinach and Sorrel Chopped Salad with Pecans and Goat Cheese
Wednesday – Fried Beans with Feta, Sorrel, and Sumac
Thursday– Chickpea & Orzo Salad with Piquillo Pepper Vinaigrette
Friday – Orange Thai Beef Skewers & Orzo with Peppers and Asparagus
The Preparation Shortcuts:
1. Make an entire chicken for the enchiladas. Set aside the extra to add to the salad on Tuesday.
2. Spatchcock your chicken for a shorter grilling/baking time. Look at the tutorial for help.
3. Under-cook your beans for Wednesday and do it a day ahead on Monday. Store in fridge until ready to use.
4. Cook extra orzo on Thursday for use on Friday.
The Shopping List:
1.5-lb flank steak
1 roaster chicken
12 corn tortillas
1 bunch spring onions
10-14 ounces sorrel
1 pound spinach leaves
1 bunch asparagus
1 bunch cilantro
1.5 pounds Anaheim chiles or other mildly hot chiles
1 each: red, yellow, orange bell pepper
4-5 medium tomatillos
1 small knot of ginger root
5 ounces feta
2 ounces goat cheese (could substitute feta)
6 ounces Monterey Jack cheese
rice wine vinegar
white wine vinegar
Last week from Food for My Family: