Sunday Night: Coriander and creme fraiche chicken, with roasted potatoes and snow peas
Monday lunch: Sardine, snow pea, and cannellini bean salad with red onions and tarragon dressing.
Monday dinner: Gnocci with cannellini beans and bacon in an arugula creme fraiche sauce. Roasted figs with honey for dessert.
Tuesday lunch: See dinner, Monday.
Tuesday dinner: Jalapeno, potato, and bean burritoes, cooked by Zack. Dessert TBA cooked by Brian.
Wednesday lunch: Spicy lentil and kale soup
Wednesday dinner: Saffron scented tilapia and white bean stew, with crust bread
Thursday lunch: See dinner, Wednesday
Thursday dinner: Skillet lasagna with zucchini and summer squash
Friday lunch: See dinner, Thursday.
Friday dinner: Cajun food at Brian’s girlfriend’s house. Dessert is a rhubarb tart made by me.
Saturday lunch: I have no idea
Saturday dinner: To be taken with the family in Choctaw. I will probably bring cabbage cooked with chorizo.
Sunday lunch: Scavenge
Snacks all week: Red grapes, spicy pickled carrots, and watermelon.
Miscellaneous things being cooked: Chicken stock in the slow cooker (Sunday/Monday), Fish stock in the slow cooker (Tuesday/Wednesday)