2023-12-09
Sat : Dine out
Sun: acorn squash w/ maple syrup and brown sugar; Monroe-dairy Fish; zucchini
Mon (ballet, exams): Fettucine with mint and ricotta: https://cooking.nytimes.com/recipes/1019992-fettuccine-with-ricotta-and-a-fistful-of-mint; carrots
Tue (exams; puzz pint; Devanney) Pearl couscous and raisins: https://veganwithgusto.com/israeli-couscous-salad/#recipe ; also cranberries and chix stock. Veggie
Wed: Fire chicken, seaweed salad or green salad, bok choy
Thu (free!) Pork Loin (need saucel use two green peppers as well as jalapenos); https://cooking.nytimes.com/recipes/1019991-grilled-broccoli-with-soy-sauce-maple-syrup-and-balsamic-vinegar
Fri: Pea soup w ham and salt pork; croutons. Clementine slices
Sat: Gravlax in back fridge; mint tabouleh
Sun (ballet, warmer): Pork tenderloin piece. Carrots in pomegranate molasses+cumin. chips.
Future ideas:
https://cooking.nytimes.com/recipes/1023313-bulgogi-style-tofu
https://cooking.nytimes.com/recipes/1019993-chicken-with-caramelized-onions-and-croutons
https://cooking.nytimes.com/recipes/1019995-grilled-cheese-with-jalapeno-tomato-and-fried-egg
https://cooking.nytimes.com/recipes/1019998-almond-and-dried-fruit-pilaf-with-rotisserie-chicken
https://cooking.nytimes.com/recipes/1020013-pasta-with-sausage-and-parm
https://cooking.nytimes.com/recipes/1020015-savory-french-toast-with-cherry-tomatoes-and-basil
https://cooking.nytimes.com/recipes/1020024-peanut-butter-sandwich-with-sriracha-and-pickles
https://cooking.nytimes.com/recipes/1020027-rotisserie-chicken-panzanella
https://cooking.nytimes.com/recipes/1020001-fried-egg-quesadilla