Last week’s menu went according to plan and it was great. I used up many items from my pantry and freezer and I got to try a new dish. The mung beans and potato salad was actually so good and super easy, but instead of frying the onions I caramelized them and mixed in a garlic/lemon/oil dressing. If you’re in for real clean food, this recipe is for you.
For Palm Sunday lunch, I prepared Ina Garten’s orzo with roasted vegetable. This recipe also never fails but I use less salt and olive oil than called for.
For this week, I’m planning the following meals:
Monday: Couscous with roasted vegetables (butternut squash, zucchini, onions) with lemon/oil dressing and topped with feta, toasted almonds and scallions.
Tuesday: Spaghetti aglio e olio served with a mixed green salad.
Wednesday: Lentil Soup
Thursday: Lunch out
Friday: Baked Eggs with Spicy Beans served with baby spinach salad and toasted bread for dipping
Saturday: Balsamic Chicken with pine nuts served with Arugula Parmesan salad.
Sunday: Easter Sunday Lunch with friends, but haven’t got any menu planned yet.
Dinner Salad Ideas:
Lettuce, radishes and avocado salad with mustard dressing served with grilled or rotisserie chicken
Spring salad with Manchego cheese and apples (I’m using parmesan instead)
And the usual: the mixed greens and vegetables salads with hard-boiled eggs/ grilled halloumi cheese or feta.
Have a great week!