Everyone loved the Rosemary Roast Chicken with Gravy I made recently — definitely a keeper. I’ve also rounded up a bunch of Passover recipes that I’ve tried, and a few that I intend to make this year.
Aside from some baking supplies, I’m hitting the bottom of our pantry, fridge and freezer as we use up all our chometz before Passover, which begins at sundown on Wednesday, April 8 (my kitchen will be turned over by that Tuesday). This week I’m using up one last can of black beans, a can of fire-roasted crushed tomatoes, some pasta, brown rice, and bagels from the freezer. As we head into the weekend and the first couple of days next week, and as we deplete what staples remain in the house, I’ll be ordering in dinner more than usual, which will also give me some extra time to prepare (clean!) for the holiday.
Monday: Spaghetti & meatballs (beef, simmered in crushed tomatoes), green beans
Tuesday: Cheddar and black bean quesadillas, brown rice, salsa & sour cream
Wednesday: Mini bagels, scrambled eggs, fruit salad
Thursday: Chicken Tikka Masala, pulourie (a Guyanese split pea and flour fritter — got a mix from our farmer’s market), broccoli
Friday: Roasted chicken pieces, spinach salad, challah
Saturday: Take out or eat out
Sunday: Take out or eat out
For more menu planning ideas, check out Laura at Organizing Junkie.