Was Bea Arthur too much? On Tuesday I opened up a discussion thread for everyone, so you could tell me what kinds of foods you’d like to see more/less of. And within hours of the email going out, more than a dozen people unsubscribed. It was a larger exodus than I see when I mention politics. I’m still scratching my head.
Anyway, I really am interested in knowing what works or doesn’t work for you—the more I understand about how my readers are living these days, the better I’ll be able to deliver for you. So feel free to email any time if you’re not interested in publicly posting. (Of course, you’re still more than welcome to add to the discussion thread!)
And now, on to next week’s menu:
OPTIONAL SUNDAY: Instant Pot Black Beans from Minimalist Baker. Cooking a pound of beans gives you what you need for Monday and Thursday, and takes virtually no effort in the Instant Pot. NOTE: Make sure to set the recipe to 12 servings, to get the correct amount of liquid.
MONDAY:
Cuban Black Bean Soup from The Simple Veganista. The recipe is 100% vegan, but if your family isn’t go right ahead and use dairy sour cream. Since you’ve got ready-to-go beans, be sure to check the “notes” for instructions. If you like, serve it with an easy Cuban avocado salad—nothing but avocado, red onion, and oil & vinegar.
TUESDAY: Baked Feta Pasta with Tomatoes, Garlic, and Basil from Grilled Cheese Social. I’m not usually the first to jump on a trendy recipe, so you may have already tried this. If you haven’t, you’re in for a fun surprise: It’s so easy, your kids can make it (under supervision, of course).
WEDNESDAY: Sweet Potato Quinoa Bowls with Crispy Chickpeas and Chopped Pesto from The Kitchn. You know what I love about bowls: They’re perfect for picky eaters, since they can leave out anything they don’t like. As long as you’re roasting sweet potatoes, add some extra on a second baking sheet for Friday.
THURSDAY:
Molletes from Muy Delish. I don’t know how I managed to get to be WELL over 40 without coming across this ingenious, open-faced Mexican grilled cheese. It’s nothing more than good bread, buttered and toasted, spread with refried beans, topped with cheese, and baked until it’s gooey and delicious. Spoon some pico de gallo over it and dig in—how perfect is that? Meat eaters, if you like, you can cook up a little Mexican chorizo to put on top. (It’s also picky eater friendly, since you can make each one to order.) Make quick, homemade refried beans for this—or go with a can of ready-made, if you’re pressed for time. Serve with sticks of crunchy raw vegetables like celery, cucumber, and carrots.
FRIDAY: Autumn Kale and Sweet Potato Salad from Budget Bytes, with crusty bread. Wednesday’s roasted sweet potato chunks make tonight’s salad even easier. Add some cheese or crumbled bacon if you’d like a little more protein.
Here’s the shopping list:
Produce
1 medium onion, optional (M, Th)
1 large white onion (M)
1 small red onion, optional (M)
7 cloves garlic (M, T, W)
3 lbs. sweet potatoes (W, F)
4 ribs celery (M, Th)
4 medium carrots (M, Th)
1 medium red bell pepper (M)
1 plum tomato (M)
2 pints cherry tomatoes (T)
1-3 avocados (M)
1 bunch basil (T, W)
2 (5-oz.) packages baby kale OR 2 bunches lacinato kale OR spinach OR any other hearty greens (W, F)
1 orange (M)
1 lime (M)
2 lemons (W, F)
1 large apple (F)
8 oz. salsa fresca OR pico de gallo OR jarred salsa (Th)
Pantry
1 lb. dried black beans OR 4 (15-oz.) cans (M, Th)
1 (15-oz.) can chickpeas (W)
Bay leaves (M)
Cumin (M)
Smoked paprika (M)
Red pepper flakes, optional (T)
Cayenne pepper, optional (Th, F)
Garlic powder (Th, F)
Olive oil (M, T, W, Th)
Red wine vinegar, optional (M)
1 lb. cut pasta (T)
1 cup quinoa (W)
38 oz. low-sodium vegetable OR chicken broth, optional (M, W)
1/2 cup pitted Castelvetrano olives (W)
1/4 cup roasted, unsalted almonds OR hazelnuts OR pine nuts (W)
1/4 cup pepitas (F)
1/4 cup chopped pecans (F)
1/4 cup dried cranberries OR cherries (F)
8 oz. jar salsa OR fresh (Th)
Tahini (F)
Maple syrup (F)
Meat Counter
8 oz. Mexican chorizo, optional (Th)
Bacon, optional (F)
Dairy
Sour cream (M)
1 block feta, about 8 oz. (T)
2 oz. crumbled feta, optional (W)
8 oz. Oaxaca cheese OR Manchego OR shredded mozzarella OR Monterey jack (Th)
Your choice of cheese for salad, optional (F)
Salted butter (Th)
Bakery
2 bollilo rolls OR French bread OR ciabatta rolls (Th)
Crusty bread (F)
On Saturday, paying subscribers will get the details on how it all comes together.
Stay safe, be kind, wash your hands, and wear a mask.
Debbie
Love this week's menu -- yum! So sorry you lost subscribers. I bet it's just coincidence, not because you asked a question about food preferences. Since I did not comment last week, I'll do it now: more make aheads! I love double-duty meals, but sometimes I have more extra time on the weekend. How about a meal that I can prepare on the weekend and just heat and serve days later (or even weeks, if I can pop it in the freezer)?