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.
Fall is only two days away. Two days! I can’t believe it, and yet I’m doing a bit better with the transition than I was last week. I’ve even worn socks…but only in the house. I still took them off and put sandals on to venture to the farmers market in the 50-degree weather on Saturday.
This week’s menu is a mix of summer that is bringing us into fall. There are still plenty of summer vegetables this week, but we’re moving into the cooler temperatures, so I added a roast. I know. A roast. Still hot where you are? Try grilling it.
Finally, the winner of last week’s giveaway for the Mighty Leaf Tea and Brew Mug is Leona! Thanks for entering, and stay tuned because I have something set up for next week as well!
Monday – Manzo alla Panna (Beef Roast with Parmigiano and Cream)
Tuesday – Pan-Seared Cod with Summer Vegetables
Wednesday – Garden Gazpacho
Thursday – Radish-and-Onion-Topped Steak Sandwiches
Friday – Potato Taquitos
The Preparation Shortcuts:
1. Serve your roast with mashed potatoes. They will then transform into the filling for your taquitos.
2. The summer vegetables with the cod are also multipurpose, feeding the gazpacho on Wednesday. Sauté similar vegetables for the base and remove half for the gazpacho’s mirepoix before adding in the corn. Round out the meal with a fresh baked loaf of bread or crackers and a side salad.
3. Leftover roast makes itself useful on Thursday when you also use the leftover bread to put together a few sandwiches with the last of the season’s radishes.
4. Wrap your taquitos ahead of time on Monday while you’re putting away the mashed potatoes. Just stash in the freezer and take them out on Thursday. Let them thaw in the fridge, and they’ll be ready to hit the oil on Friday for dinner.
The Shopping List:
4 4-oz. pieces black cod
3-pound Angus beef rump roast
2 ears fresh corn
2-3 pounds potatoes
1 head celery
8 ounces Parmigiano Reggiano
4 ounces cheddar cheese
3 cups heavy whipping cream
1 package corn tortillas
2 bread loaves (or bake your own!)
red wine vinegar
dry red wine
oil for frying
salt and pepper
Last week from Food for My Family: