Today my dd14 should be coming home from camp – we’re all so much looking forward to having her back!
As I was planning this week’s menu I was thinking about how much I’ve changed the way I cook over the years. I used to cook mostly vegetarian except for some chicken on Shabbos, and the meals during the Nine Days weren’t any different than the rest of the year. But now I’ve gotten used to using lots more chicken and stock, so it was a little bit of a mental adjustment for this week. As always, I usually note the main dish and supplement with fruit and vegetables that we have on hand.
Sunday – breakfast – whole wheat challah with cream cheese; lunch – macaroni and cheese (leftover from Thurs. dinner); dinner – honey baked lentils, kasha, tomato olive salad
Monday – b – zucchini muffins; l – ricotta cheese pancakes; d – corn chowder
Tuesday – b – grits; l – green beans and potatoes with sour cream; d – pizza (might try making a sunflower seed crust, depending how busy it is that afternoon; otherwise I’ll make a regular ww crust)
Wednesday – b – biscuits with cream cheese and jam; l – celery and peanut butter; d – lasagna, hard boiled eggs
Thursday – (breakfast and lunch are for those who aren’t fasting) b- baked oatmeal; l – leftovers; d – whitefish salad, brown rice
This past Shabbos: Fri night – homemade challah (made with 100% whole wheat), roast turkey, roasted red potatoes, baked butternut squash, kasha, fresh salad, pecan power bars; Shabbos lunch – chicken, corn salad, lacto fermented pickled mixed vegetables, zucchini relish, fresh salad, watermelon, cake; shalosh seudos -whitefish salad, tomato olive salad, salads left from other meals (I usually only make one or two different things for shalosh seudos and everything else is what we have in the fridge from lunch or dinner)
We’re starting to get some vegetables from the garden, which is really fun. The tomatoes are just starting to turn red; today the kids picked a handful of cherry tomatoes and one heirloom black cherry tomato, a handful of green beans, a yellow squash, and a zucchini. It’s not a lot yet, but it is nice for a snack or to add to the salad. We can see lots more tomatoes that are green, so hopefully we’ll have a very generous amount once they get started ripening.
I sprouted the lentils at the end of last week, so they’re ready to go for tonight. I’m planning to make a large batch of granola, which I make according to traditional preparation methods, so today I’ll soak the oats. Granola isn’t on the menu for the week but I’ll have it on hand, and if one morning we’re short on time, it will be available. Otherwise, it will be for Shabbos breakfast for the kids.
I’m also going to grind some wheat for flour for tomorrow’s muffins and the pizza crust and then will have it ready for soaking. I try to grind the flour fresh, but when I do it a couple of days in advance, I keep it in the freezer so that the vitamins in it aren’t lost – it’s not a big deal to grind it, but taking the grinder out for a small amount of flour is an extra step that sometimes can feel like too much at a busy time. I’m also hoping to make another large batch of the curried carrot sauerkraut – everyone liked it so much and it was very versatile; we used it inside wraps, tacos, as a salad side dish, and even in bean sauerkraut soup.