It’s been one of those weeks where I’m spinning what feels like 73 plates, and even this food blogger ain’t got no time to plan dinner. I’ve been improvising, and while I did create a weekly meal plan spreadsheet, as I’ve done every week for the last two years, I’m filling it in as I go. My strategy has been this: pick one or two main pantry/fridge staples to use up, and work around them. Here’s what the week in dinners looked like:
- Dinner party leftovers of vegan Spanish potatoes, grilled steak and veggies, and chimichurri sauce
- Delivery veggie pizza
- Grilled veggie and steak tostadas with creamy black beans and peach salsa
- Tomato salad with pasta and garbanzo beans added
- And…toasted gnocchi and copious amounts of blue cheese over arugula
Last night was not looking promising, and I thought we would end up with takeout. [Read more…]