Home Ec 101 Weekly Meal Plan with Shopping List #8

Heather says:

February is knocking at the door, what does February mean as far as seasonal eating? Well for the most part we’re still stuck with root vegetables and winter greens. It’s not until March that we begin to see asparagus come into season and then we’ll get hit with an avalanche of fresh foods. I’m very excited, my husband may soon have access to a CSA at his place of employment. Until recently, purchasing a share in a community supported agriculture program wasn’t really feasible due to the logistics. Previously, it was a nice idea, in theory, but practically it was hard to squeeze another 2+ hour chore into an already packed week.

So, what seasonal foods are you using to keep your menus interesting?

This week, thanks to Bran, we’re adding oven-roasted brussels sprouts into the rotation. Ready?

This menu is written for a family of four to six. Just remember that leftovers are either taken to work for lunch or consumed on the week’s Clean Out Refrigerator Night. Most of the spices are used in other recipes on the site, so you don’t actually end up like this XKCD comic.

Here’s the full editable and printable shopping list for your convenience.

So tell me, Home Eccers? What are you trying this week?



2 Comments

  1. CJ McD on January 31, 2011 at 8:15 pm

    Your menu for this week sounds delish.
    I'm overboard with tons of overtime, so I'm doing some cooking ahead and keeping things simple.

    Monday- Sloppy joes, steamed green beans
    Tues.- Braised pork steak with gravy. Cooking the potatoes, cabbage wedges and some carrots in with the pork before thickening the gravy. One skillet dinner.
    Wed.- Hamburger and mushroom stroganoff with wide egg noodles. Broccoli
    Thurs.- Caldo verde, warm rolls
    Friday- Clean out the refrigerator night.
    Sat.- Italian sausages with peppers and onions, penne with marinara sauce, salad.

    • HeatherSolos on February 1, 2011 at 9:25 am

      The pork steak sounds fantastic. We haven't been eating a lot of pork lately, I need to change that.

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