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I hate to waste food. And $! This is was my motivation when creating this week’s plan. I just saw A Place at the Table. It’s an alarming documentary exposing the millions of hungry families in America. It’s heart breaking to see parents trying to feed their children and having zero fresh food options. Sometimes there is not a singlre piece of fruit for 100 miles. And here I am pitching food because it’s turned before I got around to using it. I know we are pretty good about freezing leftovers or packing them into school lunches. We make and freeze stock from vegetables left in the crisper. But I can do better.
As I surveyed my fridge in preparation for this weeks plan, I realized that I was gathering quite bit of odds and ends. So, let’s use them up! I found herbs, cashews, olives, a variety of greens, hunks of cheese, anchovies and anchovy paste and some stock. I put them all on the counter and that’s where I started.
Each of this week’s dishes can be tailored to easily use what you have rolling around the fridge– you’ll see.
Monday’s risotto styled orzo could be topped shrimp, halibut or roasted chicken. Do you have half a pint of cherry tomatoes? Use those with the canned ones. Tuesday’s cheesy, crispy baked quinoa could be made with any favorite cheeses as well as kale or chard – I had frozen spinach. I paired it with our favorite flank steak recipe but really any grilled meats would be fab. Wednesday is my favorite dish this week – it’s a take on pissaladiere. It’s SO good. I used up 2 shallots, 2 onions, a red onion, anchovy paste and 3 different leftover lettuces! Finally, Thursday’s Beef and Broccoli could just as easily have carrots, asparagus, peppers. I threw in half a bag of bean sprouts and a few snow peas.
It’s amazing what you can do when you are determined. And, I still can’t get some of those hungry little faces out of my mind. Eat it all up folks.