Boy, has it been a long time since we did one of these. I am so ready for a regular week (that doesn’t come off the heels of yom tov) with a regular menu plan for a string of regular weeknight dinners.
Also, can we talk about my freezer for a minute? I emptied it, I filled it with yom tov food, and now it’s empty again. Okay, I’m exaggerating a little — there are some challah rolls and cooked beans in there — but there’s plenty of space. I’m not quite in fill-the-freezer mode, but if I double tonight’s soup, that would be a decent start. Who’s with me?
On the blog this week: Easy pareve cornbread muffins and a review of a side dish from Starters & Sides Made Easy, the new book out from Leah Schapira and Victoria Dwek.
- Classic lentil soup
- Challah toasts
- Broccoli cheese calzones (dough from The New Enchanted Broccoli Forest)
- Roasted tomato sauce on the side
- Cherry tomato omelets
- Roasted sweet potatoes
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