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.
I spent last week in Scottsdale, Arizona with a fantastic group of bloggers courtesy of Thermador. (Like Todd from White on Rice Couple, who helped me with the above shot, but more on that later.) I’ll be telling you about my experience later this week, but I wanted to point out that you’ll see very little meat on my menu this week. I’m still feeling like I need to detox. There was so much food, and it was GOOD food.
For now, know that I’m just happy to be home with my family. It was great to get away, but I adore the hugs and kisses, and I even kind of missed the chaos.
Monday – Grilled Vegetable Salad
Tuesday – Veggies and Noodles with Thai Coconut Curry Sauce
Wednesday – Gluten Free Buckwheat Pancakes with Buttermilk Syrup from Thermador via White on Rice Couple
Thursday – Bacon, Egg and Spinach Salad
Friday – Zucchini and Ricotta Galette
The Preparation Shortcuts:
1. Use the same vegetables for both the grilled vegetable salad and the Thai noodles.
2. Just cut all your vegetables on Monday, and then they’ll be ready to go on Tuesday.
3. Serve your pancakes with bacon and fresh fruit. The bacon will again be used on Thursday’s salad, so just make more than you need and set aside what you need for the salad.
4. Make your galette dough ahead of time and freeze it. Just move it to the fridge the night before you make this, and you’ll have dinner ready to go in no time.
The Shopping List:
1-2 pounds bacon (depending on size of your family)
1 medium to large eggplant
1 bulb ginger
16 ounces spinach
1 can coconut milk
1 bottle sweet chili sauce
1 baguette loaf
1 cup sour cream
1 cup ricotta cheese
8 ounces Parmesan
1 pint buttermilk
Last week from Food for My Family: