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.
Wow, an actual menu for the week. Things have been a bit crazy around these parts, but we’re slowly getting back to new normal where life continues to move despite the changes. We’re planning for a busy week this week with Kjell heading to the hospital for tests, and then, well, I don’t know what. The Type A side of me is screaming inside, yes. Yet I attempt to ignore it, to wipe noses and cook food, and that scream is going to have to take a deep breath because someone has to make their way through this to-do list before tomorrow’s appointment. Appointments that hopefully lead to answers that lead to health.
Monday – Turkey, Leek and Prosciutto Cassoulet
Tuesday – Kale and Sweet Potato Soup with Oatmeal Sandwich Bread
Wednesday – Gingered Skirt Steak with Broccoli
Thursday – Cumin-Scented Sweet Potato Hash with Fried Eggs
Friday – Pan-Fried Corona Beans and Kale
The Preparation Shortcuts:
1. Make your beans ahead or used canned to save time for the cassoulet. If making ahead, use the same beans for the cassoulet as you are for the pan-fried beans with kale on Friday.
2. Cook the sweet potatoes for the sweet potato hash ahead while you’re making your soup so they’re ready to go.
3. Use similar vegetables to cut down on waste: kale, sweet potatoes, beans and red peppers are all used twice.
4. Make the sandwich bread ahead of time and use it for both the cassoulet and the soup to round out the meals.
The Shopping List:
1-2 ounces prosciutto
1 pound skirt steak or flank steak
2 small leeks or 1 larger leek
1 knob fresh ginger
1 head broccoli
3 pounds sweet potatoes
8 ounces shiitake mushrooms
2 red bell peppers
1 small bunch fresh parsley
1 large bunch dino kale
panko bread crumbs
white wine or sherry
extra virgin olive oil
black and white sesame seeds
white beans or corona beans
whole wheat flour
chicken or vegetable broth
crushed red pepper
Last week from Food for My Family: