Graduating from last week’s advice about less is more in meal planning, this week you are visiting the more assertive style of meal planning with 5-6 dishes inspired by cuisine from around the world. This is really just my way of expressing a deep longing for a kitchen, as my reemergence to the workforce has our routine life in upheaval. Evan is sick at home nom noming on rice cakes then waiting a reasonable about of time in a pre-pounce position to see if it will remain inside of his body while I am in Portland hanging out with friends as we substantially boast the local economy via fanatical consumption of vegan food and craft beer. More simply said, he is the Danny Devido to my Arnold Swartzanegger of life right now.
So for those of you on the quest for assertive yet simple cooking this week, here are some inspired ideas for an inspired week!
WEEKLY MENU PLAN
MONDAY: Nothings feels like pure joy and possiblility quite like breakfast food, and who doesn’t need happy optimism on a Monday? Simple Scrambled Tofu and Sweet Potato Fries will help you ease into your week as full-time adult. (If this is too much cooking, I’ve found Van’s frozen waffles with peanut butter and jelly and/or a whole box of frosted flakes eaten out of a large mixing bowl will also do the trick)
TUESDAY: Spice up your Tuesday with some fine Korean-inspired dining with Bulgogi Style Tofu. If you don’t have any mirin, the Japanese sweet wine called for in this recipe, just substitute with 1-2 tbsp sugar mixed into 1/2 cup of white wine or sherry.
THURSDAY: Leftover’s night (can’t be distracted from watching Parks and Recreation)
FRIDAY: Mexican night! These Avocado and Pinto Bean Enchiladas are real deal delicious.
SATURDAY: be brave – go out – and eat something you would NEVER normally order
SUNDAY: Kick back, drink your favorite beverage, and grill some your favorite veggies. Evan and I season with Sunny Paris seasoning from the wonderful Penzey’s, 1-2 tbsp olive oil, and salt & pepper to taste and love Field Roast Apple & Sage sausages