Meal plan: week of March 26, 2018
Looking at my calendar just now and holy moly (ha!) is it really Easter this Sunday? We are not a religious people, but Easter brunch is a family tradition, so I better get cracking on my hot cross buns and such. I really want to try making a sourdough chocolate babka. But I’ve never even made a regular babka, so this plan may be overly ambitious. I will probably try anyway, with Ottolenghi to guide me.
Monday. Whole wheat penne with marinated feta and arugula (found in this month’s Real Simple), served with roasted brussels sprouts. Looks delicious, and I have never made it before. Will report back, especially on the marinating of the feta.
Tuesday. Black bean tacos (I think actual crunchy shell tacos for a change), with guacamole, cheese, and sour cream, plus cabbage and carrot slaw and quick-cooked collard greens.
Wednesday. The kid is cooking, but I have no idea what, because her club has updated their menu for the next session. I think it might be kids’ choice, so probably French toast casserole or something alarmingly similar.
Thursday. Buckwheat soba noodles with baked tofu, grilled asparagus, and hard-boiled egg, very loosely adapted from Anna Jones’s A Modern Way to Eat.
Friday. Tomato tortellini soup from theKitchn (it’s delicious, and has become a winter stand-by), along with bread or – if I’m feeling even more indulgent – grilled cheese sandwiches.
