May 5th Menu Plan

Gluten Free Menu Swap MondayThis week’s food is potatoes, and although I really like potatoes, my body does not share my enthusiasm. So no potatoes for me.

Also, just as an FYI, I put out a monthly newsletter on being GF and healthy, and the latest edition is here.

Despite a new baby in the house, Cooking Illustrated is this week’s kind hostess. 

So here’s my plan:

Thai inspired:
Thai Curry with Basil (leftovers!)
Spiced Black Rice Pudding
At a conference…
Chicken and stir fry veggies in a Szechwan sauce, as inspired by Book of Yum
Herbed quinoa in broth with an avocado
Brined turkey, roasted with fresh herbs with roasted asparagus
Soup with turkey leftovers, a bunch of veggies and carrot tops from my garden–I have a bunch of carrots that overwintered and are mealy, but have discovered that using the tops in soup like dill is delicious! So now the neighborhood bunny and share them.

Weekly baked good:

Weekly Garden Harvest:
From my garden:
Carrot tops
Garlic shoots
From the Farmer’s Market:
Bok Choy
Greenhouse tomatoes

About Cheryl Harris

Life played a funny trick on me. I've studied nutrition for years, and much to my surprise, found out that I could manage many of my health issues via diet. I've been GF for years, and I've got a bunch of allergies and sensitivities. But it definitely doesn't keep me from cooking, baking and enjoying my food. Thanks for stopping by.
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3 Responses to May 5th Menu Plan

  1. carrie says:

    Sounds like a fantastic menu this week Cheryl! I love your new blog!! I will have to try that curry!!

  2. Seamaiden says:

    Ooh, yum, thai curry. *sigh* I need to perfect a recipe for it from scratch!!! Green Vegetable curry is the one I can’t resist…


  3. I hear you! I’ve made it from scratch a few times, sometimes it’s great, sometimes…not so much. I haven’t figured out the secret yet, but since lemon grass season is on the way, hopefully I’ll explore more this summer.

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