Th: https://cooking.nytimes.com/recipes/1020003-barbecued-shrimp, ciabatta or cornbread, raita.
Sun: https://cooking.nytimes.com/recipes/1021588-smoky-lentil-stew-with-leeks-and-potatoes, andouille sausage mixed in; collards
Mon : https://cooking.nytimes.com/recipes/1020012-new-mexican-hot-dish; also salad: romaine, oil+vinegar, red pepper, pepitas,. Prep salsa-verde chicken
Tue: Blount tortilla soup; ciabatta w mozarella and pesto and fresh basil and tomatoes.
Wed: (Warm) Slow-cooker salsa-verde chicken https://cooking.nytimes.com/recipes/1020669-slow-cooker-salsa-verde-chicken ; Roasted sweet potatoes on the side.
Thu: Jalapeno pork loin, saffron rice, baked plantain w ginger sauce (https://twoandaknife.com/2021/02/02/ginger-and-garlic-fried-plantains/)
Fri: Fire Chicken; asparagus
Sat: https://www.bonappetit.com/recipe/crunchy-baked-saffron-rice-with-barberries; beets and radishes. Prepare pot roast for tomorrow.
Sun: Pot roast, spinach w/ balsamic vinegar; make rice for tomorrow's Nasi Goreng
Mon: Nasi goreng