Eggplant calzones. Roasted garlic and eggplant. Mmmmmm.
There is a particular ragu recipe that I love because it combines so many different flavors like sriracha, aleppo, mint, etc. The original includes ground lamb and is delicious. I tried making it with beans….yuck. This time I plan to keep it simple as a fresh sauce for pasta. No meat, no beans, no fuss. Fingers crossed.
There are several boxes of frozen spinach in the freezer. I adore white beans with kale, so surely white beans and spinach will be a tasty substitute. I’m hoping the frozen chopped stuff doesn’t have a weird texture when served as a main character in something like this.
I wanted to do a simple soup night, and french onion is an old fave. Maybe some garlic croutons made from homemade french bread?
I spotted a carrot pumpkin curry recipe that uses yellow curry, another paste I have yet to try. There is a bag of butternut cubes in the freezer, so it seemed like the perfect excuse. The curry paste is on the way. Thank you Amazon.
Spring is here. Time for salads. I’ve only done the cauliflower barley salad once, but it was oh-so-good. Giant limas, cauliflower, herbs….yum.
Another salad. I didn’t get a chance to make the black rice salad last week, so I’m adding it back to the roster.Tags: menu board, menu planning