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Meal Plan: Week of November 3, 2019

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What to make this weekend to get ready for the week

Monday, November 4th

Years ago, we went to dinner at Parm, and Zak got a fish stew that blew his mind. Ever since then, we’ve been in search of the perfect fish stew. This weekend, we’re making a batch of a New England Fish stew that will hopefully scratch that never-ending itch (spoiler: it won’t).

  • Breakfast: Ricotta Toast w/ Chopped Dates
  • Lunch: Leftover Fish Stew
  • Dinner: Tacos w/ Tofu, Black Beans, and Pickled Things

Tuesday, November 5th

Winter Squash season is here! We picked up a kabocha squash at the farmers market, and after some research, turns out its actually a pumpkin, it’s very popular in Japanese cuisine, and it’s also high in beta carotene. Sounds like a real winner.

Wednesday, November 6th

We have some chicken breasts that have been chilling in the freezer for an unknown amount of time. So we’ll be thawing those out and massaging a nice amount of Caesar dressing into some Siberian Kale to make a healthy-ish dinner on Wednesday.

Thursday, November 7th

This Tuscan White Bean soup (Aquacotta for you worldly folk) is Jane’s absolute favorite. Main ingredients are a chicken-broth base, a LOT of greens, & white beans. Doesn’t sound sound so special? Well you’re wrong; somehow, it all comes together and with some parm & tomatoes, it is AMAZING.

Friday, November 8th

Minimal cooking on Friday. For those of you who want to cook something, check out other ideas here.

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