November 1-6
The weather has officially shifted here in Northern Alabama and I've got warm, comforting meals in mind for this week. I started with the produce I have on hand and, based on that, made this week's menu! Note that these meals are loosely tied to each day of the week, however, I often shift things around based on what we have going on and the kind of meal a specific day will need. For us, flexibility is key to making a weekly menu work! Give it some structure, then let it be free!
Monday: Chickpea biryani (this includes cauliflower, green beans, and lots of warm spices like cinnamon, turmeric, and a garam masala blend). Served with naan bread.
Tuesday: Pizza with an alfredo sauce, artichoke hearts, sun-dried tomatoes, thinly sliced kale, kalamata olives, and red onion with mozzarella cheese. Served with a tossed salad.
Wednesday: Ramen with a homemade pork broth, cabbage, ramen noodles, soft boiled eggs, and mushrooms
Thursday: Roasted potatoes, roasted butternut squash, sautéed chard with garlic and onions. Served with a creamy jalapeno salsa for drizzling.
Friday: Crisp tofu triangles with stir-fried broccoli and eggplant. Served with basmati rice and a soy sauce and sesame oil-based sauce.
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