4 Responses

  1. Mary Hopkins 1
    Mary Hopkins Sunday, March 17th, 2013 at 9:31 pm |

    My husband and I tried a recipe from Food & Wine. We invited some guinea pigs…..a.k.a. our close friends over to try it with us. Turned out! Some Alaskan halibut, chili, sweet vinegar, snap peas, and lemon.

  2. 'Becca 3
    'Becca Monday, April 1st, 2013 at 12:00 pm |

    What, no lentils? We love them because they cook more quickly than other dry beans. Honey Baked Lentils is a particularly convenient recipe.

    I certainly agree about the need to flavor beans. With varied flavors and varied types of beans, I feel they are at least as versatile as meats. Sometimes we’ll have 4 different bean-based meals in a week, but they all feel like different foods.

    I think posting a month’s menus rather than a week’s makes a lot of sense. I typically do the planning once or twice a week–to accommodate the amounts of foods available and use up leftovers–but I post 3-4 weeks at a time because I think it makes for a more interesting post and a better representation of how we go about making good use of our food, since a lot of things carry over into the next week. Here is my most recent menu post.
    ‘Becca recently posted..SaptappersMy Profile

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