2021-11-29 through 12-11

Mon: Salmon cakes, potato-carrot soup, cooked spinach, pumpkin pie pudding

Tues: Mushroom risotto, green beans; make pot roast

Wed: Cranberry pot roast

Thu: Med Fish stew

Fri: https://cooking.nytimes.com/recipes/1021613-hot-and-numbing-stir-fried-new-potatoes, https://sites.google.com/site/jfhrecipes/recipes/fire-chicken?authuser=0

Sat: Leftovers potato-carrot soup, omelet with salsa, salad w/ guacamole

Sun: https://sites.google.com/site/jfhrecipes/recipes/main-dishes/caramelized-plantains-w-beans with leftover rice, cooked spinach

Mon: Leftover fire chicken over stir fried shredded Napa cabbage. Ramen with charred scallions.

Tue: Leftovers -- fish stew (all) , broccoli (heat- both in back fridge, use 1/2 broccoli), toasted whole grain bread,. aioli,

Wed : Leftovers -- pot roast, green beans (heat- both in back fridge),

Thurs: Nasi Goreng, broccoli (heat broccoli from back fridge)

Fri: Salmon- pistachio-crusted (mix in fridge)- make 4 fillets to have leftovers for salmon cakes; wild/brown rice mix, broccoli rabe

Sat: kabocha squash soup, salad with sliced apples, gorgonzola crumbles