One year and 30 meal plans later (including this one) Everyday Banquet is celebrating its first anniversary! I had no idea when I started this blog whether there would be any readers, let alone whether the idea of presenting recipes in the form of a weekly meal plan would strike a chord. It has been fun to read your comments and follow your interest on Facebook. By far the most gratifying comments have come from those of you who don’t cook a lot or didn’t think you liked to cook but have been trying new meals and liking them. That was always the goal – to get more people into the kitchen, cooking relatively simple and quick meals seasonally. So, on what I hope is the first of many anniversaries, I thank you, my readers for sticking with me and supporting me through the year!
Bon Appetit!
Meal #1:Beer-Marinated Pork Tenderloin with Red Cabbage
Meal #2: Penne in a Cream Sauce with Pancetta, Roasted Red Peppers and Peas
Meal #3: Sausages with Lentils and Green Salad
Meal #4: Roasted Wild Striped Bass with Lemon, Olives, and Rosemary + Roasted Fennel with Artichoke Hearts
Your grocery list, excluding the usual pantry items:
fennel – 1
rosemary bunch – 1
bay leaves – 2
lemon – 2
red cabbage – 1 medium
red peppers – 2
apple – 1
onion – 1
carrot – 1
greens for a salad
artichoke hearts – 1 can in water
frozen peas
heavy cream – 1 small container
Kalamata olives – 1/2 cup
penne – 1 box
red lentils – 1 bag
dried thyme (if you don’t already have it)
Parmesan (if you don’t already have it)
ground chili pepper (if you don’t already have it)
reduced-sodium soy sauce (if you don’t already have it)
brown sugar (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
pancetta – 4-6 ounces
sausage – 1 lb.
pork tenderloin – 2 (1 1/2-1 3/4 pounds total)
wild stripped bass – 1 6-8 ounce filet per person
lager – 1/4 cup
