let’s eat: on the menu

lets eat
My last weekly roundup was posted on June 2, so it’s been awhile since I’ve done this. Never fear, we did eat during the interim, I just didn’t have the time to document it. But this food-focused week seemed a great time to bring it back. The subtitle for our menu should be cleaning out the refrigerator, because that was the basis for most of our meals.

Sunday afternoon I made the second meal of last week’s Blue Apron delivery. Of all the weeks we’ve ordered from them so far, I think last week’s was once of the very best – Roasted Cauliflower Meuniere with Soft-Boiled Eggs & Crispy Parmesan Breadcrumbs. I will make this again. Sunday night we happily let our friends feed us an Indian feast at their house, and they capped that dinner party off with a roasted pear and pomegranate pie. I’ve been dreaming of roasted pears ever since.

Monday night was a busy night, and M fed the girls early and then I made the last Blue Apron meal – Black Pepper-Crusted Tofu with Garlic Rice and Chinese Broccoli. It was so, so good. I prepare tofu a lot, but I’ve never tossed it in corn starch before coating it. It seemed to work really well for the peppercorn rub. Delicious.

Tuesday night we cleaned out the cheese drawer and made Grilled Ham and (Everything) Cheese sandwiches. We use a huge variety of cheeses in our dinners, and about once a month I find I have an ounce of half a dozen or more varieties. All taste good melted over toasted bread and pressed with a cast iron sandwich press.

Wednesday we had fresh Midwest Pasta with jarred marinara sauce. We love this sauce – it’s on the top shelf at Whole Foods (where we pick up the pasta). We toasted up the leftover bread from my office open house last week and emptied out the fridge a little more.

Thursday night we had appointments and events, so we divided things up, and ate out separately for the evening. Friday was Taco Night and then I geared up for some serious scone baking for the Book Fair on Saturday.

Saturday night we cleared out all the vegetables in the kitchen, roasting green beans and making skillet potatoes and serving them with mac n’ cheese.

Last to clean out – a dozen eggs and a large bunch of arugula – so Sunday night I made a family favorite, Pea, Scallion, and Gruyere Quiche (with some lemon and olive oil tossed greens on the side) with Glazed Carrots, and Roasted Pears (I told you that pear craving wouldn’t die). Tonight we’ll serve the last of the eggs and arugula over polenta, topped with the final scraps in the fridge. Then we’ll loosen our belts for the rest of the week.

Hope you have some good things on the menu this week. Share your favorite Thanksgiving dish in the comments if you wish. Happy eating!

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