March 4, 2014 4 Comments
I’m not using the term “pesco-vegetarian” in the title like I have for many of my other multi-week meal plans because I think “meatless” is the more common word people are searching for in Lent. My family eats no meat at home except occasional fish–which does not count as “meat” in many fasting plans, for some reason–so our menus are ideal for Lenten fasting or any time you want to avoid eating red meat and poultry. Recently, I have been eating meat in restaurants a bit more often than usual because I’m seven months pregnant and have developed anemia, and the iron from turkey and beef is supposed to be the most absorbable…but in general, I still prefer a low-meat diet.
Here’s what we ate for dinners in February. Our weekday lunches are leftovers and occasional restaurant meals for the adults and a lunchbox meal (using leftovers where feasible) for third-grader Nicholas. Weekend lunches tend to be leftovers, too; the ones that weren’t, or that made some notable use of the leftovers, are listed here. I plan the menu, but my partner Daniel cooks our weeknight dinners so they’re ready when I get home from work, while I cook on the weekends and sometimes prepare ingredients during the week.
- Lunch: Pizza and salad left over from the previous night, when we had friends over for dinner. They brought a “salad bar” (greens, shredded carrot, cherry tomatoes, avocado, and beets in separate containers) and we bought the pizza at Mineo’s. I made Italian salad dressing–I don’t really have a recipe, but my method goes something like this: In a glass jar, put 2 parts olive oil and 1 part apple cider vinegar; sprinkle in plenty of sea salt, black pepper, dried minced onion, and granulated garlic and smaller amounts of dried red pepper flakes, nutritional yeast flakes, dried basil, dried oregano, and dried parsley; close jar tightly and shake it; taste it and adjust as needed; set jar inside a shallow dish to protect the tablecloth from oily drips. This dressing can be stored at room temperature for a couple weeks.
- Dinner: Lemon Creamy Salmon with Tangy Greens. I used frozen kale for the greens and heated up leftover rice for my carbohydrate and leftover whole-wheat couscous for the guys. Now we had a second jar of homemade salad dressing, a different flavor; I put them side by side in a small oval dish. Read more…