I am a big believer in weekly menus. Spending a Saturday or Sunday morning planning a menu with a cup of coffee in hand is one of my favorite times of the week. I will literally be covered with cookbooks and magazines on the couch. I first look at what nights both Brette and I will be home, then I consider what food I already have in the house and in the garden and I go from there. Once I have the menu put together, I create my grocery list and post the menu on the fridge. It is so nice to have the week planned out and the groceries to go along with it. It cuts back on eating out, stopping at the grocery store a million times, and having to think about what to make at 7 p.m. on a Tuesday.
Here’s what I put up on the fridge today. All the recipes for the week this time are brand new and never been tried.
Sunday: Basil-Rubbed Pork Chops with Nectarine-Blue Cheese Salad & Toasted Pine Nuts (from a Bobby Flay cookbook), Yukon potato “chips”.
Monday: Farmer’s Market Stir-Fry Salad over Israeli CousCous (featuring some of my farmer’s market haul: asparagus, spring onions, broccoli, sugar snaps)
Tuesday: Brette’s choice since I’ll be on my bike
Wednesday: Greek Shrimp and Asparagus Risotto (from Cooking Light)
Thursday: San-Diego Style Salmon Tacos (Inspired from this recipe from Bobby Flay)
How do you plan? Do you plan? What works well for you?