Greetings, people.
Week Two of the great freezer and pantry purge. For this week’s menu, I’ll use salad greens and scallions purchased from the store, otherwise a no-shop week relying on freezer, pantry and garden surplus.
Cooking for two adults in the PNW:
FRI: Leftover spinach crepe cake. Green salad.
SAT: Roast sausages. Sweet potato fries. Baby peas or green beans.
SUN: Shrimp and grits. Green salad.
MON: Holiday leftovers from the freezer: tri-tip, mac and cheese, spinach gratin.
TUE: Roast sausages. Potato gratin. Baby peas or green beans.
WED: A Washington Post recipe for bacon, kale and bean soup.
THUR: Leftover spinach-chicken meatballs, served in broth with orzo.
