Weekly menu 1.28.13

Farmer's market, January 2013

A few confessions:

  1. The weekly plan, for me, is like a closet full of Garanimals.  I might swap Tuesday’s dinner for Thursday’s dinner, especially if Thursday’s dinner is easier to prepare and I had to work later than expected on Tuesday, or if I forgot to do an essential pre-prep step in the morning.  The key is to do a big shop on Saturday or Sunday so all ingredients are readily available.
  2. No, my children do not eat with joy everything I prepare.  I try to get them to explore new foods, but I also use my mother’s three-bite rule: you have to try three bites and then, if you really don’t like it, you may have a plain peanut butter sandwich.
  3. Coming home and preparing dinner is relaxing for me, so yes, I actually do make pot pie on weeknights, providing I remember to put the chicken in the slow cooker when I leave in the morning (see confession #1).  Marie Callender’s, however, makes a perfectly delicious pot pie that requires no preparation other than popping the frozen tray in the oven and extracting it an hour later.

The farmer’s market around the corner from us had beautiful apples, new potatoes, cabbage and broccoli this week.  You’ll see them featured in the menus.  My husband fussed that last week’s menu had recipes that were too complicated for him to sort through (probably because he had camped in a tent for five nights), so this week it’s back to basics.  Some recipe links are included on the chart; my recipe for green cabbage slaw follows, below.

Happy week.

Weekly menu 12813

Weekly Shopping List 1.28.13

*****

Green Cabbage Slaw

  • 1 head green cabbage, shredded
  • 1 bunch green scallions, shredded
  • 1 small white onion, sliced into thin half rounds
  • 1 package Feta cheese (solid or crumbled)
  • Vinegar
  • Vegetable oil
  • Sugar
  • Salt
  • Black pepper

In a large glass bowl combine cabbage, scallions, onion and Feta.  In a glass measuring cup mix vinegar (I use apple cider) and vegetable oil, about 1-2 (1/4 c. vinegar to 1/2 c. oil, for example).  Add about sugar and salt (about 1 tsp. each), then black pepper to taste (I like a hefty dose of fresh, coarsely ground mixed peppercorns).  Since cabbage sizes can vary, the amount of dressing you’ll need will also vary; you’ll need enough to coat the greens, but not so much that they’re drowning.  Cover and refrigerate for at least 30 minutes; it will improve with time.

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