It has been a very long time since I createda Menu Plan Monday post! This is partly because time got constricted during my finals, and partly because my meal planning, such as it is, has beena little erratic for the past few weeks.
Cookbook recipe testing doesnt lend itself to an organized weekly meal plan. Whereas I usually do one, well-planned grocery haul per week, these days I find myself making frantic runs (occasionally still clad in an apron) to the store every couple of days, searching out ingredients that Ive forgotten to pick up for this or that kitchentrial. And while its my regular habit to create a varied and balanced plan for my weekly dinners, Ive been doing a lot more spontaneous planning to accommodate recipe testing for the book, the blog, and freelance work.
Its all a fun adventure, but I miss routine and regularityand I miss sharing these posts. For the next few months, my plan is to plan when I can, but not stress too much if I have to wing it or give into the chaos ofcookbooktesting. Ill continue Menu Plan Monday posts through the summer, even if theyrenot weekly, and Illreassess my blog schedule again in the fall. Hopefully I can keep up with these posts, because they definitely help me to stay organized!
This weeks plan features a couple of my summery favorites, and it also features my savory chickpea oat balls. I know I just made these last week, but they were so good and helped to create so many tasty lunch bowls that Im making them again in a couple days. (Theyre particularly good in a lunch bowl with chickpeas and roasted cauliflowerjust sayin.)
Today, before I headed off to my MNT lecture, I had one of my leftoverkale and quinoa stuffed sweet potato skinsfrom supper last night. Its a mighty simple recipe without any fancy flavorings, but boy, do I love it. And I love that I have a leftover potato for tomorrows lunch, too.
Other menu items this week include my quinoa with garlic roasted cherry tomatoes and chickpeas, which I made for the first time last summer and instantly fell in love with, and my black bean and corn burgers, which are one of Stevens favorite recipes. Heres the lineup.
Creamy roasted beet hummus
Sunday: Kale and quinoa stuffed sweet potato skins
Monday: Quinoa with garlic roasted cherry tomatoes and chickpeas | Roasted asparagus
Tuesday: Dinner read more out
Wednesday:Savory Mediterranean chickpea oat balls with pasta and marinara sauce | Fresh green salad
Thursday: Chickpea oat ball leftovers
Friday: Cookbook recipe testing
Saturday: Easy vegan black bean and corn burgers | Summery salad with corn, cucumbers, and my balsamic tahini dressing
And thats it! A week of low stress cooking that also gives me a little space to test new things. As always, I welcome you to ask any questions about meal planning and food prep that you might haveand please feel to share your tips and organization strategies, too! Im always happy to hear how other folks keep their culinary routines going.