Fri: Bean rabe and harissa stew, cuke salad, hard-boiled egg each, leftover Thai. https://sites.google.com/site/jfhrecipes/recipes/main-dishes/butternut-squash-w-lime-otolenghi
Sat: https://cooking.nytimes.com/recipes/1025710-honey-habanero-pork-chops-with-carrots; also cheesy grits; salad. Precook carrots . Add corn.
https://cooking.nytimes.com/recipes/1027572-lemon-garlic-brisket
Sun (snow) Salmon steaks, broccoli, quinoa
Mon: remaining broc rabe soup; defrost brisket
Tue: Remaining salmon
Wed: Brisket https://cooking.nytimes.com/recipes/1027572-lemon-garlic-brisket ; defrost chicken
Thu (32) Chicken salsa verde; add 1t garlic powder and 1t onion powder. add cilantro and lime and green onions at the end; brown rice; salad. Cook/soften chickpeas for tomorrow (https://altonbrown.com/recipes/pressure-cooker-chickpeas/)
Fri (33) https://cooking.nytimes.com/recipes/1027443-spicy-curried-potatoes (add flour; cook in oven) + https://cooking.nytimes.com/recipes/1024429-chana-masala; defropst stew beef
Sat more chicken salsa verde; defrost stew beef
Sun (31) Catalan beef stew; salad of cukes and corn.;
Mon: Dan Dan noodles using tofu
Tue (31) Beef stew again. some veggie
Wed: Chix pot pie