I got a great deal on sweet potatoes and asparagus today. I also bought 20 lbs. of potatoes to make dishes for some friends who have lost loved ones. While out buying the groceries, I heard a recommendation on The Splendid Table to serve mashed potatoes with browned onions and dill. Since we have an excess of all three of those ingredients, I decided we had to try it. The menu this week will be built around these main spring treats.
Our guest list for this week's Dinner Club has yet to be confirmed, but I suspect the dinner will be a "Red Theme." See details below.
We ended up with a good deal of leftovers last week. That being said, our lunches didn't all get eaten. We still have ingredients for burritos in the freezer; so, that will make it on our lunch menu again.
Lunch Plans
- Burritos for Both
- Barley Vegetable Soup for me, Paul to Lakeside Cafe
- Grilled Cheese (been craving one) and soup for me, Lakeside Cafe for Paul
- Veggie Hot dogs
- Leftovers (If too many leftovers again, burritos will get bumped again.)
Dinner Plans
- Sweet Potato Quesadillas (from Moosewood Cooks at Home Cookbook) and some veggies
- Asparagus Lemon Pasta (from Moosewood Cookbook where asparagus is the sauce for the pasta)
- Dilled and browned onion mashed potatoes with Spring Vegetable Salad (from Moosewood Simple Suppers Cookbook)
- Two Potato Gratin, Veggie meat and Edamame
- Wednesday-Roasted Red Bell Pepper bruschetta, Spicy Pasta Sauce, Strawberry Pecan Salad, Raspberry and Peach Sorbet
Weekend Plans are based on family activities for Easter. This will require family discussions, which we have yet to have.
