I’ve been doing a lot of off-recipe cooking, which I find relaxing. At this point in my cooking life, I just know how to roast a chicken and prepare several vegetable side dishes to go with it — I don’t have to refer to a cooking guide or look up what seasonings would work. I find the rhythm of cooking what you know, from your head, much more soothing than the same type of prep work (chopping, stirring, mixing) for a new recipe.
This week I’m turning back to recipes I’ve made once or twice before. So there will be some reading involved, but I’m going to try to keep the calm, centered prep feeling going from last week to this one. Another busy week, so most of these dinners will be made in the morning and reheated or finished when we walk through the door in the evening.
Monday: Sweet Potato & Buttermilk Corn Bread, sliced tomatoes, sauteed broccoli rabe & garlic
Tuesday: Grilled skirt steak, Sweet Sesame Cabbage & Radish Slaw, tortillas
Wednesday: Breakfast for dinner: Man in the Moon, fruit
Thursday: Korean Meatballs (with ground turkey), whole wheat noodles, farm share vegetables
Friday: Spicy Cheese Enchiladas, rice, salad
Saturday: Leftovers or order in
Sunday: Candy 😉
For more menu planning ideas, check out Laura at Organizing Junkie.