2023-12-19
Tue: Pork Loin (need sauce; use two green peppers as well as jalapenos); https://cooking.nytimes.com/recipes/1019991-grilled-broccoli-with-soy-sauce-maple-syrup-and-balsamic-vinegar; salad with pears
Wed: https://cooking.nytimes.com/recipes/1019998-almond-and-dried-fruit-pilaf-with-rotisserie-chicken; baked cukes
Fri (cold) https://cooking.nytimes.com/recipes/1020013-pasta-with-sausage-and-parm, [ orecchiette] acorn squash w/ maple syrup and brown sugar;
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Sat 23rd ; pizza peppers + onions + ricotta, chili soup, make harissa oil,
Sun 24th, https://cooking.nytimes.com/recipes/1020001-fried-egg-quesadilla, broccoli, caesar salad
Mon xmas: salmon for breakfast. Kabocha squash soup; harissa, brussels sprouts, gnocchi, Dukkah.
Tues: pasta with pesto, cukes, beets, sliced hardboiled eggs,
Wed: Thai or chinese
(acorn squash -- lunch?)
https://cooking.nytimes.com/recipes/1023313-bulgogi-style-tofu
https://cooking.nytimes.com/recipes/1019995-grilled-cheese-with-jalapeno-tomato-and-fried-egg
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