This week: a return to basics. I’m especially looking forward to the roast chicken. The way the vegetables and starches cook in the drippings from the chicken is pretty divine. Speaking of basic, this week I did something I don’t normally do, which was to buy frozen ravioli. Frozen ravioli was a staple food of my childhood, as I recall, probably because it was quick, easy, filling, and could be dressed up with vegetables.
Om nom nom.
Tuna Melt Sandwiches, Fresh Vegetables
Wednesday and Thursday
Roast Herbed Chicken, Root Vegetables (for some gluten-free guests)
Friday and Saturday
Stuffed Zucchini, Apple Salad
Sunday and Monday
Ravioli, Green Salad
On the back burner (a to-cook list)