Weekly Menu for the Week of February 26, 2012


In her first week on the job, Skoogie picked mac and cheese with a kale salad. We ate it the other night so that we would have a photo for the blog. After eating her salad and first helping of macaroni, I thought she was done and cleared things off the table….but I was wrong! Another bowl was downed! She earned her first week as Assistant Meal Planner with that meal!!

Skoogie's other meal request this week is cheeseburgers and bean salad. It was interesting to decipher what she wanted. I heard loud and clear that it needs to be GREEN beans. I thought maybe a pickled three bean salad might be worth a try. But told Pete I wanted to check to see what Hannah had in mind. The other night while we were eating dinner I asked her what she wanted to do with the green beans and I KID YOU NOT, she said, "I want pickled green beans." Spooky!!! But exciting at the same time, because maybe that means there is a greater chance of her eating them! We'll let you know.

Monday: Macaroni with Kale Salad


8 ounces Quinoa Macaroni

2 cups Milk

3 T Butter

¼ cup Flour (your choice)

2 cups Gruyere

1 cup White Cheddar

Salt & Pepper to taste


Boil water and cook Quinoa Macaroni according to package directions.

Heat milk in small saucepan, but do not bring to a boil.

In large saucepan melt butter and add flour, whisking together until smooth. Remove from heat and add the cheeses. Add the macaroni along with salt and pepper.

Tuesday: Hoisin-Glazed Meatloaf and Baked Parsnip Fries with Rosemary

The meatloaf recipe calls for more of a meatloaf sandwich, but we'll just serve sans bread.

Wednesday: Chicken Pot Pie & Greens with Strawberries and Poppyseed Dressing

Thursday: Leftovers & Preschool Open House

Friday: Cheeseburgers with Three Bean Salad & Roasted Cauliflower

For the Kids:

Melt cheese on burger.

For the Adults:

Grill Red Onions with Burgers or cook slowly on stovetop. Top burger with onion and blue cheese spread.

Blue Cheese Spread

8 ounces Blue Cheese, crumbled

2/3 cups Mayonnaise

2 t Red Wine Vinegar

1 t Hot Pepper Sauce

Quick Pickle Recipe

Place veggies in a colander and salt well. Let sit 5-10 minutes.

Place the following in a saucepan:

Create enough liquid to cover your veggie in a jar or bowl.

Use the following ratio: 40 percent water to 60 percent vinegar.

Add in whatever whole spices you like: caraway seeds, juniper berries, fennel seed, a garlic clove, whole peppercorns, sichuan peppercorns, etc. Add anywhere from large pinches to a tablespoon of the pickling spices.

Add a heaping tablespoon (or more depending on the amount of liquid) of either honey or agave nectar.

Bring liquid ingredients to a solid boil. Once sugars are well dissolved, shake the excess salt from the salted veggies. Place veggies in heat-proof bowl. Pour boiling liquid over vegetables. Create enough liquid to cover your veggie in a jar or bowl.

Cover and let sit for 15 minutes.

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