“if you Fail to Plan, You’re Planning to Fail”
Weekly Menu Plan
Ever wander around the grocery store wondering what to eat and end up with a hodgepodge of random ingredients that lead to nowhere? A weekly menu plan will solve that problem.
To start a menu you need to decide what you want to eat. You probably have family favorites that you make often; Maybe you saw a recipe in a magazine or on a cooking show you want to try. Start keeping the recipes you make in a collection somewhere for reference, could be a binder of printouts or a DropBox folder, or Evernote.. I suggest you ask your family for input with this so there is less complaining later. You should aim for 10-20 dinner recipes.
We are creatures of habit, most of us eat the same foods repeatedly. Once you have your list of family favorites, pick 5 for your first meal plan. Include breakfasts and lunches through the week to the menu plan. Don’t forget snacks, fruit, drinks, etc. This allows flexibility for dining out or Sunday dinner at grandma’s house.
Convert your menu plan into a shopping list organized by categories (Dairy, Meat, Produce, spices, etc.) This will keep the backtracking to a minimum so you can get out of the store faster.
Lastly, before you go shopping you need to know what you have already in your cupboards or pantry so you don’t overbuy. Do a quick tally of what you have and cross reference your list to make sure you don’t bring home a 3rd jar of mayo or add to a growing supply of rice.
Vegetarians rejoice! This recipe is courtesy of Yotam Ottolenghi.
Roasted eggplant, ripe plum tomatoes*, and fresh oregano enveloped in a feta and cream cheese custard. Finishing touch… a drizzle of exotic za’atar spice infused oil and served with arugula salad.
This will be the appetizer course for a dinner party this coming Saturday.
* Note – during winter months when tomatoes aren’t in season you can opt for a high quality hothouse cherry tomato or some oil preserved sun dried tomatoes.
While you can used pre-packaged dried thyme here, I prefer to dry my own fresh thyme in the oven just before making this blend. The thyme retains a nice green color, the flavor is bright and fresh, and there is none of the mustiness you sometimes get with herbs or spices that are past their prime. It’s one of those little details that make enough of a difference to be worth it.
4 tablespoons fresh thyme leaves, stripped from stems (or 2 Tbsp dried)
2 teaspoons ground sumac*
scant 1/2 teaspoon fine sea salt, or to taste
1 tablespoon toasted sesame seeds
Dried mushrooms are a tasty addition to soups and stews along with my favorite way to use the: ground into a powder and added to all manner of sauces and rubs. The natural glutamates in mushrooms work particularly well with beef dishes and tomato sauce based recipes. I buy a gourmet blend from Costco and…
Sorry for not posting more frequently. It seems I spend more time on my Face Book feed so you can find this post, as well as other information I share on my FB page: www.facebook.com/TaylorDforTaste ———————————————————————————————————————————————————————————— It was a pho (pronounced phu) weekend as the weather turned cold and I had some chicken #bonebroth in…
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