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.
Little did I know that after this picture was taken, every member of my family was going to get sick, one right after the other. You’ll have to excuse the lack of food last week, as it was a bit hard to cook much of anything or even think about food at times. However, this weekend – this weekend I made up for last week, and I went shopping and filled my fridge full of things for my kids to eat now that they’re eating again. Recipes to follow shortly.
Monday – Asparagus Pesto with Pasta Recipe
Tuesday – Smoked Salmon and Spinach Goat Cheese Strata
Wednesday – Roast Chicken With Turnips
Thursday– Salmon and Asparagus Casarecce
Friday – Grilled Chicken Pizza
The Preparation Shortcuts:
1. Make about 1-1/2 to 2 pounds of Smoked Salmon for the Rest of Us. You can use this in both Tuesday and Thursday’s meals.
2. Use the leftover chicken from Wednesday on the pizza for Friday.
3. Use any leftover vegetables from the week on the pizza on Friday.
The Shopping List:
1-1/2 pounds wild salmon
1 3-lb chicken
2 bunches asparagus
8 ounces baby spinach
1 cup pine nuts
1 cup cream or half and half
5 ounces Parmigiano-Reggiano
8 ounces goat cheese
6 ounces mozzarella
salt and pepper
Last week from Food for My Family: