Another week, another menu plan. I enjoy the planning because it helps me mentally organize, but usually, things don’t happen according to plan. The days switch, something isn’t at the market and it gets bumped back, I opt for leftovers…but almost all of it happens in some form or another.
The past week was a busy one in the kitchen for me. I made Banana Macadamia Chip cookies and Choco-cocoa clusters for my adoption/adaption of 101 Cookbooks. I also posted one of my all time favorite recipes, Grilled herbed peppers. DH got a beautiful birthday cake, which I will post soon…
Long story short, it’s a good time for a simple week in the kitchen.
This week’s food is tomatoes! It’s a great time of year for them. I went a little tomato overboard with the Roasted Tomato and Caramelized Onions soup, and I slow roasted a bunch this weekend, too. Since I’ve been meaning to make Natalie’s Bombay Chicken for quite some time, so that works perfectly.
Steamed broccoli with a Malaysian brazil nut butter sauce
Roast turkey with sauteed fennel and celery in a chestnut sauce
Leftovers for E, tomatoes and avocados for me.
Quinoa in a lemony thyme broth
Crispy kale Chips
There is currently a chocolate overload in the house (strange as this may sound) There’s a Chocolate orange cake and chocolate covered orange peels, so I’ll be sticking with something savory, most likely Hazelnut flatbreads
From my garden:
Garlic (frozen from my garden)
From the market: