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.
Last year I planted these columbine from seeds. This year I have three flourishing plants and one tiny one (that I didn’t plant but that came up anyway). Excited about their success, considering I barely tended the seeds or even remembered that I had, in fact, planted a whole columbine shoot with flower attached in my all-shade garden, I now have plans to reenact this and plant them alongside the house where nothing grows except the lilies of the valley that I attempted to transplant there. The rest is just kind of left – lonely, neglected. I’m thinking the columbine might like the shady side of the house. We’ll see how it goes. First, they’re going to have to survive the rabbits that seem to be intent on finding lunch over there.
Monday – Bacon-Wrapped Turkey Mignons and Corn Salad with Bacon, Tomato, and Avocado
Tuesday – Eggs in Pipérade
Wednesday – Curried Turkey Salad with Apples, Cranberries and Walnuts
Thursday – Cheese Tortellini with Spinach and Slow Roasted Tomatoes
Friday – Avocado and Canadian Bacon Pizza
The Preparation Shortcuts:
1. Start by making extra turkey when you make the turkey mignons on Monday, enough for the turkey salad on Wednesday.
2. On Tuesday, roast tomatoes for both the eggs in pipérade and for the tortellini on Thursday.
3. Save by buying in bulk. Avocados are used Monday and Friday; tomatoes are used throughout the week. Use the leftover ingredients to top Friday’s pizza.
4. Cook the leftover bacon from Monday and store in the fridge for Friday. Use any leftover bacon on the pizza on Friday instead of Canadian bacon.
The Shopping List:
1 bag frozen cheese tortellini (16 oz. size)
3 turkey tenderloins
1 pound bacon
12-14 Roma or plum tomatoes
1 bell pepper
3 cups fresh spinach
3 cups corn (on the cob or frozen)
1 red onion
1 bunch cilantro
1/2 cup Greek yogurt
salt and pepper
Last week from Food for My Family: