Menu Plan, 3/19 – 3/25

I had a plan in my head, and now it’s written down. Not in stone, though.

This week I’m getting a chance to eat out for lunch twice, for Hudson Valley Restaurant Week. On Monday, I tried the Birdsall House in Peekskill (my first time there). Lunch was very good, and we were able to sit outside on their patio. Not what we expected in March! I chose to start with the Chicken Liver Pate, served with cherry preserves and warm crusty bread. I am a sucker for liver, and I don’t make it myself, so it’s hard to resist when I see it on a menu like this. Then I chose the Beet and Grain Burger, served with wilted spinach, caramelized onions and apples, goat cheese, honey mustard, and a challah roll for my entree. If you follow Chick in the Kitchen on Facebook, you saw a picture of it yesterday. I loved the flavor of this vegetarian main, though there was nothing burger-like about it; the beets and grains had the consistency of risotto and could not be eaten as a sandwich. Dessert was Chocolate Devil’s Food Cake with Rocky Road ice cream. Needless to say, I was stuffed.

Tomorrow I’m headed to Cafe of Love in Mt. Kisco for lunch, and I am already dreaming about their Truffled Chickpeas.

Monday: Spaghetti with Lentils, Spinach, & Red Pepper

Tuesday: Leftovers

Wednesday: Chicken & lentils (using Amy’s lentil dressing) with orecchiette pasta and roasted broccoli

Thursday: Make your own pizza or calzone (white pizza with spinach for me; mozzarella and sauce for the boys)

Friday: Roasted chicken, shredded & roasted Brussels sprouts, butternut squash, Pull-Apart Challah

Saturday: Eat out

Sunday: Leftovers

For more menu planning ideas, check out Laura at Organizing Junkie.