Let’s use this thread to share concise weekly dinner menus, planned or actuals, for each week in April. It’s helpful if you tell us how many you’re cooking for and geographically where you’re cooking, so we have a sense of what ingredients might be available fresh or unique to your area. Recipe links welcome and sources are helpful.
What’s your preferred planning process? Do you start with an ingredient and build a meal around it? Or with a daily theme - meatloaf Monday, pizza Friday, seafood Saturday? Or with a flavor-profile for the day/week - “I’m feeling Italian today”? The reality of my own planning process is often focused on using up fresh produce/fruit bought in excess, or freeing freezer space in order to take advantage of a planned buy of a large-item at sale price.
The March discussion is still available for noting your plans/actuals for this final week.
Many of us who moved from the Chowhound cooking site in the past month are enjoying the broader community and topics here on Hungry Onion. But still getting tripped up on-occasion by the technical differences of non-nested replies and getting links embedded behind phrases / recipe names. Celebrate our successes, and scroll on by any clumsiness, please.
In the interest of faster reading times, remember to use the like button (knife & fork), rather than commenting “that looks good” separately on every post.