Menu Monday

Monday: Pork meatball banh mi (only mine was turkey, because that’s what we had), grated carrot salad, roasted asparagus and mushrooms

Tuesday: Falafels, tabouli

Wednesday: Macaroni and cheese (home-made, with minced broccoli and cauliflower in it)

Thursday: Chicken-ginger stew*, biscuits, cucumber salad

Friday: Tofu in peanut sauce, mixed cooked vegetables (we have carrots, there’ll probably be cauliflower and broccoli leftover from Wednesday.)

*If you follow that link, you’ll see the recipe is for soup, not stew. My lovely husband is not a fan of soups, however delicious, but he does like stew. It’s a texture thing, and you know, though I do love soup, I get the texture thing. Happily, it’s a pretty simple thing to turn a soup into a stew: thicken the broth and toss in more stuff to bite on, and there you go! I often thicken broth with pureed squash or (less often) potato, or occasionally, for a protein punch, pureed chick peas, but this time I’ll just use flour, since I don’t want to change the taste of the soup that much. (Never made it before; want to know what it tastes like before I really alter it!)