I still had some items to use from last week’s share, and I wanted to cook some items that I could freeze for later use.  I spent a good part of Saturday prepping.  Here’s the plan for the week:

SUNDAY –

Dinner: Stuffed Cabbage

MONDAY –

Lunch: Carrot Ginger Soup, Fruit

Dinner: Potato and Cheddar Pierogi, Mixed Green Salad

TUESDAY –

Lunch: Carrot Ginger Soup, Fruit

Dinner: Roasted Vegetable Lasagne

WEDNESDAY –

Lunch: Roasted Vegetable Lasagne, Fruit

Dinner: Butternut Squash Tortellini with Brown Butter and Dried Cranberries

THURSDAY –

Lunch: Veggie and Hummus Sandwiches, Fruit

Dinner: Vegetable Stirfry

FRIDAY –

Lunch: Veggie and Hummus Sandwiches, Fruit

Dinner: ?

As you can see, I decided to cook a few of my grandmother’s traditional recipes this week (pierogi, stuffed cabbage).  I’m not sure what came over me.

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