Menu Planning Monday - Shavuot

Welcome to swim season - which means being out of the house every single evening except Motzi Shabbat.  We even have swimming Erev Shabbat but that is in the mornings. The evening swims are right at our normal dinner time.  The plan for during the season is to feed Froggy a snack before she swims and to have a family dinner after swimming. However it needs to be prepped before swimming or such that the man of the house can finish it off (grill, casserole or such).  I have about 5 minutes after we get home while Froggy bathes and changes to do any final touches that need be.

Monday - Chicken and Corn Pudding, brown rice, and salad
Tuesday - Shavuot - A Mountain of Blintzes (not really a mountain but plenty), Cold seared tuna, a green salad, Coconut Milk Icecream.
Wednesday - Kiddush at Shul  Chili, green salad, chips
Vegan Vursday - hopefully Lentil Shepards Pie and a salad with greens from the garden (trying a new recipe from a friend)
Shabbat - Challah, spinach and strawberry salad (probably the last time for the season), Pot Roast, tricolor kugel, steamed asparagus (or some other green veggie from our CSA box), and Jellybean cake

I also need to bring a Pasta Primavera Salad (recipe below) and a dessert to a potluck lunch on Friday.  (this turned out really well)


Pasta Primavera Salad

1lb of pasta (any small shape)
16 oz bag of frozen broccoli florets
10oz  frozen peas
1 small zucchini cubed.
1 red bell pepper seeded and diced
2 plum tomatoes diced
2 scallions diced

Boil the pasta in a large pot of water.  While pasta is boiling, place broccoli and peas in the colander.  When pasta is done, pour into the colander with the frozen vegetables.  Place in a bowl with remaining ingredients.  Toss with your favorite dressing.  The one I use is below.

Dressing:
4tbs lemon juice
4 tbs rice wine vinegar (you can use a different vinegar if you prefer)
3tbs oil
1 tbs Dijon mustard
1 tbs basil
black pepper
minced garlic
a dash of oregano

place all ingredients in a jar and shake well.  Pour on salad just before serving and toss.

Comments

  1. Mm.... I love that chicken and corn pudding! Corn pudding is already one of my faves, and now with CHICKEN? Do you really use all that creamer, though? I'm wondering if I could sub 50% soy/almond milk PLUS 50% chicken soup?
    It just seems like a ton of palm kernel oil; too much for a main dish...
    Love the kippah, too! In our shul, there are a few very chic Israeli ladies who wear caps a bit like that (maybe a bit bigger?).
    Chag sameach!

    ReplyDelete
  2. I did not use any creamer at all actually. I used all coconut milk instead.

    ReplyDelete

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