Week in Food: 1/30
I haven’t cooked much the last few weeks.
(I’m actually somewhat mortified at the amount of pizza we’ve eaten.)
I haven’t done much at work. I haven’t gotten to the gym at all. I haven’t been taking very good care of myself.
(shamrock shuffle is now less than 8 weeks away. argh.)
So. This week. Back to a routine. Back into the kitchen. Here’s what we WILL be eating this week:
Tonight: Cod en persellaine (basically cod with some breadcrumbs on top) from Ad Hoc at Home, asparagus coins (also from the book), and the leftover peas from last night’s Family Meal No. 22.
Tuesday: Crispy black bean tacos with feta and broccoli slaw. An S house fave.
Wednesday: Greek quinoa salad with the leftover chicken from Family Meal No. 22, feta, kalamata olives, tomatoes, cukes and pine nuts.
Thursday: Korean rice bowls with tofu and kimchi, based on this recipe.
Friday: either dinner out or butternut squash risotto with chicken apple sausage.
