I've been a little slacking on the posted menus lately. I attribute that to all our travels and lack of a formal menu.
Usually we sit down (actually we stand up) and make a formal menu for the week. This almost always happens after we get home from the grocery store. We try to utilize all the fresh veggies and stuff that we just bought (hopefully on sale). This is the best way to make sure none of your produce goes bad and prevents you having to figure out what's for dinner every night. On work nights we don't even start cooking dinner until 7:30 - 8pm. We both work long hours. Knowing what you're going to make before you walk in the door makes the challenge easy. We 99.5% of the time cook dinner for ourselves (apposed to ordering or take out). We only do dinner menus. Lunches are typically leftovers of dinner from the night before or a free for all if one of us is home alone.
Sure, I dream of taking online courses in cooking from California Culinary Schools, but most weeks, I need quick and easy (and semi organic)!
Yum vegetarian dinners planned this week. Not sure what'll go down at a possible bbq Monday. Could be vegetarian or not. We'll most likely bring a vegetarian dish if needed.
Check out the dissapearing zucchini orzo recipe here! I highly recommend it!
What's organic on our menu this week? Broccoli, peas, black beans, veggie burgers, lettuce, tomato & yogurt. Wish I could say the same for the carrots, sweet potatoes (actually they're local thusly probably organic), cilantro, rice, zucchini & hummus.
We also have fresh organic salad greens & baby spinach that we'll throw in the menu somewhere. This was a late addition to the line up - oops.