Another week, another menu plan. I enjoy the planning because it helps me mentally organize, but usually, things don’t happen according to plan. The days switch, something isn’t at the market and it gets bumped back, I opt for leftovers…but almost all of it happens in some form or another.
The past week was a busy one in the kitchen for me. I made Banana Macadamia Chip cookies and Choco-cocoa clusters for my adoption/adaption of 101 Cookbooks. I also posted one of my all time favorite recipes, Grilled herbed peppers. DH got a beautiful birthday cake, which I will post soon…
Long story short, it’s a good time for a simple week in the kitchen.
This week’s food is tomatoes! It’s a great time of year for them. I went a little tomato overboard with the Roasted Tomato and Caramelized Onions soup, and I slow roasted a bunch this weekend, too. Since I’ve been meaning to make Natalie’s Bombay Chicken for quite some time, so that works perfectly.
Monday:
East Indian inspired
Bombay Chicken (with adaptions for dairy, corn and alcohol free)with roasted panch poron cauliflower and papadams
Tuesday:
Vegan:
Steamed broccoli with a Malaysian brazil nut butter sauce
Wednesday:
Easy:
Roast turkey with sauteed fennel and celery in a chestnut sauce
Thursday:
Leftovers for E, tomatoes and avocados for me.
Friday:
Vegan
Quinoa in a lemony thyme broth
Crispy kale Chips
Baked good:
There is currently a chocolate overload in the house (strange as this may sound) There’s a Chocolate orange cake and 
chocolate covered orange peels, so I’ll be sticking with something savory, most likely Hazelnut flatbreads
From my garden:
Tomatoes
Peppers
Parsley
Thyme
Ground cherries
Garlic (frozen from my garden)
From the market:
Onions
Kale
Fennel
Stumble It!
Great menu for the week, as always (I’m intrigued by that brazil-nut-butter sauce, especially!); and what a gorgeous cake!
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Between the tomato soup and the herb grilled peppers, what a healthy and delicious sounding menu! And yet, what’s the first recipe I click on? The banana macadamia chip cookies, of course…
the cake looks beautiful too!
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Sounds lovely! I’m intrigued by the lemony thyme broth quinoa, and tomato soup is one of my favorites. 🙂
-Sea
Veggie girl, the Malaysian sauce is a variant on a recipe from the Spice and herb bible, one of my favorites.
Dana: my eyes go to dessert first, too!
Sea: I’ll have to post sooner or later…I’m a quinoa fiend.