Menu: Spring Sprung

It’s warming up here and I’ve been wanting to cook more spring/summer vegetables so I hope they’re available soon. As much as I love the winter and root vegetables I’m ready for a bit of a change. This week I’m going to making a dish with pineapple in it which is kind of a bad territory for me usually so we’ll see how it turns out but I think pineapple is as summery as you can get…

Saturday
lunch: diner food
dinner: leftovers

Sunday
lunch: eggs and toast
dinner: chicken afritada

Monday
lunch: lentil soup, yogurt, banana
dinner: black bean enchiladas

Tuesday
lunch: piroshiki, salad, grapes
dinner: pizza

Wednesday
lunch: lentil soup, yougurt, apple
dinner: baked chicken, mashed potatoes, brussel sprouts

Thursday
lunch: piroshiki, salad, strawberries
dinner: black bean enchiladas

Friday
lunch: leftovers
dinner: out @ Laura’s birthday party

To Make on Prep Day

chicken afritada
black bean enchiladas
piroshiki

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