For the first time in months, we will be home for a full week, giving me a chance to plan and execute a weekly menu.
We’ve got quite the international range this week, and as usual, most recipes are those that are new to me. The menu items are rounded out with small snacks of fresh veggies or fruits daily.
Breakfast: orange cardamom tea cake (epicurious.com)
Lunch: Taos soup (Parks family recipe)
Dinner: fresh naan, califlower pakoras, red lentil soup, cumin potatoes, grilled lamb, pistachio ice cream (all dinner items from 1000 Indian recipes)
Breakfast: peach grits (p.115 slow cooker)
Dinner: grilled tilapia with lemon pepper, rice, peas
Breakfast: cheerios, fresh fruit, juice
Lunch: egg salad sandwich, pop chips, red pepper strips
Dinner: pea and basil soup with parmesan crouton (p.66 soup), italian salad, spinach and cheese tortellini with fresh tomato sauce, artisan ciabatta
Breakfast: fresh fruit smoothie, pb toast
Dinner: greek salad, saganaki (mylittleexpatkitchen.blogspot.com), roasted onions stuffed with lamb (epicurious.com).
Breakfast: oatmeal with cinnamon, sauteed applies, and almonds
Lunch: dilled tuna salad with crackers, fresh fruit, cheese cubes
Dinner: italian salad, pumpkin parmesan soup (p.47 slow cooker)
Breakfast: egg, cheese, bacon on fresh croissant
Lunch: fruit, grilled chicken salad
Dinner: date night out
Breakfast: corn waffles with sirachi maple syrup (domesticfits.com), fresh fruit
Lunch: southwestern shrimp tacos (epicurious.com)
Dinner: chicken noodle soup, fresh bread and butter
Breakfast: green chile smothered breakfast burritos, oj
Dinner: lettuce and radish salad, pot roast, potato parsnip latkes, orange vanilla cream with honey and almonds (all dinner items from epicurious.com)