How are you enjoying these menus so far? If you’re thinking that the variety in what we eat is pretty amazing, I have to agree with you! One big question I get is, how do you eat so differently all the time? Are you just at the grocery store everyday? The answer to these questions requires planning and lists. Here’s how we do it…
Each week Paul and I sit down together to discuss what we want to have for dinner. We keep in mind different kinds of protein (beef, chicken, pork, fish) and start to gather recipe ideas for each of these. We try not to have chicken two nights in a row but that doesn’t always happen. Sometimes it’s a matter of the kind of cuisine we feel like (Sundays are reserved for Italian food, for example). If I have a craving for a really good Asian noodle bowl, then Paul will look for something he can make that we either haven’t had before or that challenges his skill set.
Next, we place the meals into the day order in which he wants to cook them. Then, I go through the recipes and make the grocery list. I go to the grocery store once a week and usually split the list about 90/10 between HEB and Trader Joe’s.
There are some weeks where Paul is traveling for work, in which case I have leftovers or make a simple meal-for-one. And sometimes we don’t have a big gourmet meal. That’s why you’ll notice that some weeks there are “holes” in the menu where I’m only sharing Wednesday through Saturday. But overall I hope this helps to continue to inspire you in the kitchen!
See other Menu of the Week posts here!
Recipes available free online are linked, otherwise recipes are noted by their paid subscription source (ATK = America’s Test Kitchen; NYT = New York Times).
Menu of the Week
Tuesday
Carne Adobada (NYT)
Wednesday
Leftovers
Thursday
Leftovers
Friday
Greek Beef Kebabs with Feta, Red Onion, Hummus and Veggies (ATK)
Saturday
Fennel Rubbed Pork Chops with Roasted Kale (Dining In by Alison Roman)
Sunday
Italian pasta salad (ATK)
Charcuterie board (with Spanish charcuterie)
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xo – Erin
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Paul’s Menu of the Week Vol. 3 appeared first on CathedralsandCafes.com. If you see this content published anywhere else, please email cathedralsandcafes@gmail.com.
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