Day 1: Braised red cabbage with apples and bacon, Roasted delicata squash
Day 2: Baked cod, Asian slaw with ginger peanut dressing
Day 3: Homemade pizza, Napa cabbage salad
Day 4: Sausage cauliflower cassoulet
Day 5: Egg scramble with leeks and spinach
Day 6: Stone soup (frozen supply), Corn muffins
Day 7: Honey mustard sheet pan chicken with carrots and parsnips
Notes: Cabbage and Cauliflower
Okay, I know what you are thinking. Cabbage four days this week?!? Well, yes. We are out of the main growing season and cabbage is an excellent storage veggie. I have both red, green, and napa sitting in my fridge right now. I started planning my meals by looking at what I already had and didn’t even realize that I was loading up on the cabbage. To be fair, I made the stone soup a while ago and I randomly picked a soup we already had in the freezer.
The good news is all four of the dinners this week are so different, your family won’t even realize it. The other great thing is that cabbage is packed with vitamin C and fiber. The fiber will make all your gut bacteria happy, just be prepared for a little extra hot air in your house this week!
Did you notice that gorgeous purple cauliflower in the above picture? It is my bonus find at the grocery store. I actually changed my meal plan after I found it. It is so rare to find local cauliflower in the grocery store, and practically unheard of that it isn’t wrapped in plastic, so I had to jump on the opportunity. This interesting variety tastes just the same as the more common white cauliflower. I’m trying it out in one of my favorite meals of all time.
Don’t be afraid to change your meal plans or sub produce in your recipes if you find a good deal at the store. Recipes are made to be adapted!
