Let’s use this thread to share concise weekly dinner menus for each week in May. It’s helpful if you can include your location and how many people you are feeding. Links to recipes are always appreciated, and sources help. We all know plans can change, so it’s fine (practically expected) when your week gets rearranged from your posted plan. You may choose to report actuals for the prior week to share ideas with others.
May celebrations are either a good excuse to expand the cooking repertoire or eat out somewhere fun. Cinco de Mayo, Mothers Day, graduation parties and bridal showers all will mean extra time with family and friends. First rhubarb-harvest of the season is an unpredictable date but a celebration day in our house. And after solemn remembrances on the final Monday (Memorial Day), most in the USA will be thinking “ahhh – Summer at last!!!”Are you hosting any celebration meals? What’s on the menu?
The April discussion is still available for reporting the last week and follow-ups.
Reminder – Keep your comments menu / food related. And in the interest of faster viewing times, please use the knife&fork under a comment to indicate you liked it or want to echo what was said by another, rather than posting a separate comment.
I am now on day 12 of a strike. We still don’t know when our regular pay ends and when our strike pay starts. And our union hasn’t been giving us any status updates on how the negotiations are going so I have to watch the news at 6:00 to hear how things are going. This week I will focus on making a few favourite dishes to distract myself. Dinner for one in Ottawa, Canada, actuals from last Friday through plans to next Thursday.
Friday: One of the strike captains was bbq’ing hot dogs for the pickets so I had one. Dinner was black bean soup.
Saturday: Beef and mushroom stew, egg noodles on the side.
Sunday (tonight): Basa fillet with chili mushroom sauce, rice on the side.
Monday: Peanut butter noodles with cucumber.
Tuesday: Chicken Thai green curry, rice on the side.
Wednesday: Better Than Take Out Stir-fried Udon.
Thursday: Film society screening so I will have a cheap dinner before the movie.
Two or more diners livin’ a good life in the NW Rockies.
Freezer and fridge purging regularly. It’s a revolving door!
Tonight will probably be organic beef (from Costco) burgers on
ciabatta and maybe homemade coleslaw. Have to eat early
because CTM comes on at 7pm our time.
Baked Potatoes and green salad for Monday. Chives are coming
Grilled Salmon with sorrel sauce, Near Eastern rice mix and
probably asparagus from the freezer.
Something Star Wars themed for Thursday (May the fourth be…) I
gotta think on that one. Suggestions?
I will be starting the meat for the Cinco de Mayo feast on Friday,
today for beef enchiladas or beef birra style tacos or maybe
both! Jicama slaw and cream pie for that meal
(friends and family will be visiting).
Mother’s Day is on the kids this year and the Memorial Day BBQ is way off for me to plan for that yet.
Hi, everyone. Not feeling very cooking-inspired for the week so here goes. Mon and Tues are likely to be busy at work, hence the easier meals those days.
Sun: cumin-y chicken and rice with peppers and peas (Dinner in One) and snow peas with pecorino and walnuts (SK Keepers). I’m fairly sure these flavors won’t work together but oh well. I have a pot of improvisational soup (butternut squash and sweet potato) simmering too for lunches.
Mon: ravioli (them) or GF tortellini (me) with red sauce. Salads.
Tues: chili cheese fries from Food Network magazine
Hang in there: surprised it has been so long! Last time I was on strike it was 2.5 paycheques. I started taking note of the cheapest meal options around me!!!
(John Hartley - a culinary patriot eating & cooking in Northwest England)
Keep the faith.
Cooking for two for the first week in our newly refurbished (if not yet decorated) kitchen in northwest England. The original decorator, who should have been starting tomorrow has said he isn’t and is being very vague about when he might come. We start looking for a replacement after today’s holiday. Grrrrr.
Two in Western Mass with a bleak weather forecast of rain all week.
Friday diner style cheeseburger and bagged salad
Saturday country style spareribs marinated in brown sugar at the grocery store with mashed potatoes and zucchini
Sunday finished off the burger as hamburg stroganoff over noodles. More zucchini
Monday today back to Meatless Monday with spinach ravioli and a tomato sauce with last weeks goodies from the veg drawer
Tuesday threatening DH with tacos but perhaps will make a small chili con carne over brown rice.
Wednesday leftover ravioli for DH and haddock on sale for me. leftover sides
May is one of our busiest months in the garden. Early summer’s greens have all been planted, fruit and berry pollination is in full swing, and we’re working on seedlings for the late summer crops: beans, corn, squash and tomatoes. Everything is in a rajasic state of rejuvenation. It’s so beautiful and promising – my favorite time of year.
Lots of leftovers this week, continuing our multi-day Cinco de Mayo feast. Therefore, feeding, as much as cooking for, two adults in the PNW:
I was just wondering about that. Looks like a lot more than four servings. I’d think half of one with some salad would be PLENTY for me, maybe only a third. But very tempting, other than the fact I lack a stand mixer.