Menu Plan Monday, 6/20 – 6/27
June 19, 2011
This week is the boys’ last week of school, and only Monday is a full day. My sister is also in town from Australia — this will probably be the only time we get to see her in 2011 (sob!). With extra family time, school letting out at noon, and no written-in-ink after school plans, I’m trying something new with menu planning: I’m going to sit down with the boys at breakfast each day, and decide with them what we should make for dinner.
We’ve got lots of bagel and deli leftovers from our Father’s Day celebrations to eat on Monday night; plus I know I want to make my mom’s broiled zucchini with Parmesan cheese and Braised Baby Turnips using our farm share vegetables this week. I may also make Roasted Kale because my mom remembers it fondly, I have some from my CSA, and this warm weather is not putting me in the mood for soup.
I’m curious to know what the boys’ come up with for dinner. I think A. will consider the nutrition involved and will want to select a well-balanced variety of foods, even if they are not his favorite. I’m not sure G. will be won over to that way of thinking, though he has the memory of an elephant and may surprise us with a suggestion of a meal he ate three years ago and enjoyed.
What are your favorite easy summer dinners?
As always, if you’re looking for more menu planning ideas, check out Laura at Organizing Junkie.
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Filed under: Meal Planning,Memes
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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3 Comments
1.
merrie | June 22, 2011 at 6:37 am
Cannot wait to hear their suggestions.
My favorite meals are- slow cooker ratatouile and salad for myself.
For the kids it is pulled pork in the slow cooker with salad as well.
For get togethers it is bbqing because J grills:)
2.
Allyson | June 22, 2011 at 5:43 pm
Hi, Dara!
I have a favorite kale preparation, that I thought you might like. My usual kale preference involves bacon, which I know you don’t eat, but this is just as good, and involves some of the textural and flavor components that make bacon so yummy. Basically, you blanch the kale until tender, then shock it in ice water. (You can do this days in advance). Then, in a large-ish skillet, heat some olive oil until just shimmering, and add a large handful of fresh breadcrumbs. When they’re browned and crisped. set aside in a bowl, wipe out the skillet, and a little more olive oil. When it’s hot, add some chopped garlic (I used garlic scapes this week), and,when the garlic gets tender, add Spanish smoked paprika to taste. Cook for about a minute. Squeeze the excess water out of the kale and add it to the skillet, tossing it with tongs until it’s warmed through. Top with the bread crumbs and a sprinkle of either hot pepper vinegar (if you like a spicy kick), your favorite vinegar (sherry is particularly nice with the Spanish paprika, but cider vinegar’s fine, too), or a squeeze of lemon juice. The mix of crunch, acidity and smokiness is amazing, and although it looks like a long recipe, it’s actually pretty quick to throw together. If you try this, let me know what you think! I’m going to try the roasted kale soon– thanks for the tip!
–Allyson
Dara Reply:
June 22nd, 2011 at 7:32 pm
Allyson, that sounds amazing! And we got kale again this week, a big bunch. I am definitely going to try this over the weekend — I think J. would like it too.