I TRY to make (and cook from) a weekly menu that is usually (but not always) made (and shopped for) on Sunday. I enjoy the process of planning our family dinners for the week, and the time taken then (when I have it to spare) greatly simplifies meal preparation each evening (when I usually don't) -and it saves money shopping with a plan. This is my menu for this week, but of course, "the best laid plans of mice and men often go astray" and when that happens, I make 'breakfast for dinner.'
Sunday: Puerco con Chili Verde, refried beans with flour tortillas, and salad
Monday: Pressure-cooked duck winglets, baguette (baked Sunday), butter-sauteed turnips, sugar snap peas, and salad
Tuesday: Pasta with pesto and Parmesan, fava beans with olive oil and garlic, baguette (baked Sunday), and salad
Wednesday: Rabbit with Mustard, roasted potatoes, gold beets, and salad
Thursday: Spinach Crepes, beef steak, sweet potatoes, and salad
Friday: Pizza and beer, and salad