It may sound silly, but some of my best fun all week is grocery shopping and then writing the weekly meal plan. Taking random ingredients and organizing them into delicious meals is a task I love. Half the time the plan falls apart mid-week but this week should be fairly calm for the first time in a while.
In the basket: eggplant, goat cheese, asparagus beans, green onions, peppers, thai and spicy basil, okra, and a huge bag of shiitake, oyster, and chanterelle mushrooms. I also picked up Florida mangoes and avocados (those won’t be ripe until later in the week), cilantro, ginger, garlic, garlic scapes, cucumbers, and cherry tomatoes.
I went a little wild at the Asian grocer: penang curry paste, wide rice noodles, soba, ga kho tieu seasoning (five spice caramel fish), bahn trang (spring roll wrappers) and my favorite jasmine rice, plus tortillas and masa. We have kingfish steaks, a lot of shrimp, some ground turkey, and chicken leg quarters. Spicy andouille and canned salmon, too. So many choices!
Mushroom pizza with thyme and goat cheese
barbeque chicken, sausage and shimp jambalaya (okra, peppers, green onions), cornbread
Five spice caramel kingfish (asparagus beans, green onions, garlic), jasmine rice, shrimp spring rolls (cabbage, carrots, shrimp, cilantro)
Thai basil chicken (peppers, basil, garlic scapes, eggplant) stir-fry wide rice noodles
Playing with masa night: pupusas, tlacoyos, sopes… with lots of avocado, black beans, sour cream, leftover chicken, and salsa
lunches- cold soba salad, thyme hummus, curried squash soup
baking- golden squash bread, lots of naan