Last weekend was my beloved mum's birthday so we spent the weekend celebrating with my family at my parent's house. We got home on Sunday and did we take a moment to meal plan or grocery shop? No we did not. And no opportunity to do so really presented itself through the rest of the week. The end result was a bunch of meals chosen based on what we had in the fridge/freezer/pantry. It worked out pretty well (there was a minor argument about how long it took to decide on sides for the butternut squash navy bean mash [it took too long]) thanks to the delivery of our CSA box on Tuesday with some more winter staples.
How we made this meal plan work for us: To be honest, I hardly followed a single of these recipes in full. I did use them for inspiration and made lots of substitutions, most of which I've detailed down below. One morning I threw on some chicken bone broth which really opened up what we were able to make (the stew, the mash).
- MAIN: Butternut squash + tofu tacos with avocado creme from Delish Knowledge
- SIDES: Red cabbage slaw with shredded carrots, green onions and an apple cider dijon vinegarette
- Tips: Oh man, so many modifications. I roasted the butternut squash whole and scooped it out of the peel once it had cooled. I sautéed my tofu with the spices in some olive oil and added steamed edamame beans to that as well. We spread the squash on our tortillas and had the tofu + edamame on top with the slaw on the side. It was great!
- MAIN: Beef + butternut squash stew with Brussels sprouts
- Tips: Gah, made so many changes to this one. Did not cook it in a slow cooker for one! I cooked it using the process I always use for stove-top braises, where you cook the meat first with a mirepoix and then add the vegetables later. Used cooked squash from the fridge, added quartered Brussels sprouts when I added two medium potatoes and a turnip. Adding the squash to beef stew was new for me and I looked at Giada's recipe for flavour inspiration!
- MAIN: Butternut squash navy mash with sage from the Nourished Kitchen cookbook
- SIDES: Clay's collard greens with sauerkraut (find this recipe at the bottom of my bone broth post), brown rice
- Tips: Sarah Waldman shows her mash on toast and while I didn't try that I did eat mine with some rice crackers with lunch the next day and it was great
- MAIN: Sheet pan chicken with potatoes, arugula, and spicy yogurt from the NY Times via Here On Earth
- Tips: I know that this meal is EXCELLENT with arugula but we subbed with sunflower + pea sprouts from our CSA because it was what we had on hand
- MAIN: Tofu bowls using a dijon mustard marinade from Amy Chaplin, with roasted broccoli + steamed beets + sunflower sprouts, and tamari sunflower seeds on top
- SIDES: Brown rice
- Tips: This was supposed to be a tempeh meal but I wasn't able to get to the co-op to pick some up so I subbed with medium tofu. I used the vegetables we had to finish up, this would be great with other stuff too - swiss chard, kale, cauliflower, carrots, acorn squash...