Meal Plan Sep 28

We very suddenly popped into Fall over here in the Pacific Northwest - the air is chilly in the morning, the mountains are hiding half the day, and the spider webs are gloriously and terrifyingly symmetrical. The menu for this week is shifting into warmer flavors, root vegetables, and foods that warm you up from the inside. The Big Dark hit me pretty hard last winter, so I’m also working on adding more fish and natural sources of vitamin D, alongside my supplement and happy lamp. Its our final week at the Market, and last week I forgot to start the slow cooker meal, so we’re trying it again this week. Ingredients were frozen, so no need to add anything to the list this week for that one (for me at least). There’s a bit of baking this week, and I neglected my sourdough starter, and need to refresh it, so we’ll be using commercial yeast this week. TBH, the focaccio is perfect that way.

• Monday: Fall Risotto with Grilled Fish and roasted broccoli, with Tofu as the Veggie Main
• Tuesday: Cabbage Rolls with Fresh Bread
• Wednesday: Scuttlebutt sandwiches with Broccoli Salad and Sweet Potato Fries and broccoli salad
• Thursday: Slow-Cooker Chicken and Creamed Corn
• Friday: Home Made Pizza - Detroit Deep Dish Style

This Week’s Recipes:

• Fall Risotto
• Scuttlebutt Sandwiches I’ll be using canned beets this time
• Herbed Trout - the veggie version is sliced firm tofu given the exact same treatment as the trout
• Roasted Broccoli
• Cabbage Rolls
• Lentils and Carrots
• Dutch Oven Bread
• Focaccia
• Broccoli Salad
• Detroit Style Deep Dish
• Slow-Cooker Chicken and Creamed Corn Recipe