Menu Plan: Week of March 3, 2013
By Tali Simon | March 3, 2013
There are still three full weeks to go until Pesach, but that’s really not much time to finish off the chametz. (Or to finish cleaning. Not that we’ve started.)
Things like pasta and bread are always easy targets (ahem, Sunday, Monday, and Thursday), and on that note, I’ll be posting my review of a must-make pasta dish from The Smitten Kitchen Cookbook.
Later in the week, we’ll do a really simple, one-pan side dish that goes with just about any meal. See you then.
Sunday
- Bow-ties with mushrooms and spinach
- Avocado salad
Monday
- White bean & carrot soup
- Rye rolls with a bit o’ butter
Tuesday
Wednesday
- Pumpkin rice croquettes
- Honey-glazed garlic & ginger sugar snaps
- Cherry tomato salad
Thursday
- Shakshuka (Norene’s Healthy Kitchen)
- Pita wedges
Disclaimer: This post contains affiliate links.
4 Comments
Yiska Ben Avraham on March 3, 2013 at 11:57 pm.
Love these menu plans and your variety of sources! Thanks!
Praytell, where are you finding spinach?
Tali Simon on March 4, 2013 at 5:40 am.
On a good day, Rami Levi carries frozen Bodek spinach. On a really good day, it’s 20 shek for a big bag.
Rena on March 7, 2013 at 7:36 pm.
I am amazed that you have the time to make a whole meal each night with an infant at home!
Tali Simon on March 7, 2013 at 8:30 pm.
I’ve been trying to double recipes and put half in the freezer, and that makes a big difference. I also have more or less time to cook (or do anything, for that matter), depending on my husband’s schedule. On his late nights, we definitely eat simpler.