Weekly Menu Plan: March 2016


The Kitchen Beet :: Farmer's Market Asparagus

I’m barely squeezing this in, since it’s April in less than an hour, but I’m determined to make this into a series! If you read last month’s post, I put together a weekly menu round-up after realizing I actually prefer the structure of assigning a meal to a specific day. My weekly menu plans attempt to include lots of variety, copious amounts of veggies and meat or fish once or twice a week. My goal is always to have my little family of four, with kids aged 11 and 2.5, eating the same thing (in some form).

Below is the exact menu we followed for a week (Saturday – Friday), with notes where I modified a recipe, or deconstructed to better meet the desires of a kiddo. I’ve linked to the cookbook or recipe where I can – several of these recipes are mine, but many come from other wonderful sources! As I mentioned in the last round-up, my menu plans always include a few “other” items intended to help with breakfasts, snacks and packed lunches.

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Swiss Chard, Asparagus + Leek Frittata with Oven-Roasted Tomatoes

TKB - swiss chard, leek, asparagus frittata with tomatoes

I like attractive food. I like bringing a dish to the table that elicits an anticipatory sigh of happiness. Sure, I love homely-looking dishes too, like this wild rice casserole, or these stuffed mushrooms I can’t seem to take a good picture of (and so aren’t yet posted).

I love the look of these eggs with bright, healthy greens throughout and wrinkled, vibrant tomatoes on top. Our farmer’s market opening day isn’t until May, so I’ll have to wait for local asparagus until then. But in the meantime, this spring veggie is available at an affordable price at the local grocery.

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The Easiest Huevos Rancheros

The Kitchen Beet - Huevos Rancheros

I’m always a candidate for easy, healthy, flavorful food. Every so often, I like to make breakfast for dinner. It’s usually some combination of a green smoothie, like this one, french toast or pancakes (like the whole wheat-yogurt-cinnamon ones I contributed to Darling), maybe potatoes and definitely eggs. The kids often prefer a scramble or boiled egg, but I like to whip these up for the adults at the table. This recipe serves one each for four (or two for you and your favorite fellow egg-lover), but really, you could multiply it many times.

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Spring Greens Power Bowl

The Kitchen Beet - Spring Green Power Bowl

The first week of June has garnered greater enthusiasm from me during these past few years, thanks to our local CSA (Community Supported Agriculture). It just started! Twenty-two weeks of beautiful produce! My love for supporting local farmers is apparent, and fresh, in-season food just tastes better. Our CSA has also challenged me to create dishes using ingredients I might otherwise not pick up (hello, kohlrabi).

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If Quiche Makes You Want to Dance

eggs (prose)

I’m an egg lover. Not in a red wine and dark chocolate kind of way, but still. I’m particularly fond of quiche when hosting a group, for obvious reasons. It’s less labor intensive and more friendly to everyone eating at once, opposed to some person standing over the stove churning out omelettes while everyone else eats.

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