Last week I let the boys plan our weekday dinners, and here’s what they came up with: bagels with sliced apples (& lox for A.); Spinach Lasagna Roll-Ups; “Make Your Own Dinner” (A. explained this as a choose what you want from the fridge night); order pizza; and Chicken Soup with challah. I thought it was a nice selection, if a bit lacking in produce (I added that in, obviously). We were able to keep to their plan pretty closely, and they definitely enjoyed deciding the week’s meals with me.
I did make Braised Baby Turnips, and thought it was a springy, repeatable recipe… if you like turnips. I am not a huge fan, even of these small, delicate turnips from my CSA. I find the young turnips to be watery, but if you braise them that extra liquid seems normal and intentional, not like you’re eating a wet potato.
I also made sauteed kale with garlic and toasted breadcrumbs (a recipe Allyson left in the comments) and Salted Caramel Butter Bars (oh, I know!). I’ll write more about them both this week. Totally different recipes, but both memorable.
Monday: Bok Choi & Sesame Noodles
Wednesday: Easy Chicken Chili, tortilla chips
Thursday: Slow Cooker Italian-Style Turkey Meatballs, whole wheat pasta, garden salad
Friday: Leftovers, challah
Saturday: Out to dinner
Sunday: J. grills, farm share vegetables
For more menu planning ideas, check out Laura at Organizing Junkie.