In How to Cook Everything Vegetarian, Mark Bittman suggests that one strategy to preparing vegetarian meals--that might involve many "side" dishes rather than one main dish with a few sides--is to prepare a big pot of beans and/or grains early in the week and find ways to incorporate them differently into several meals. This week I'm trying this menu-planning tip out with kidney beans. I bought two pounds at the co-op. I'll use some in the kidney bean-apple dish, some in the chili, some in a quinoa salad for lunches. I might even make some lobio, a classic Georgian (the country, not the state) dish. If so, I'll definitely blog about it--such a tasty salad is not to be missed!
This week we're eating...
Sunday: broiled rainbow trout, steamed broccoli, baked sweet potatoes
Monday: broiled crab cakes (Virginia-style, not Maryland, for you crab cake aficionados), steamed broccoli, creamy buckwheat cereal with pesto
Tuesday: sauteed kidney beans with apples, braised cabbage, cheese
Wednesday: turkey chili, corn tortillas
Thursday: pizza with a quinoa crust
Friday: kidney bean night redux, challah
Saturday: turkey chili for friends, cornbread