I believe that the image above needs no explanation.
Not much has changed since last time I planned my weekly menu. Root vegetables are rapidly losing their charm and it is snowing, again. I see upon rereading that my body is really ready for Spring vegetables and that, without planning it, I have done my level best to make as colorful a weekly menu as possible with the produce available to me at this time.
We'll see how it goes. Hope it inspires you to cook.
Sunday [ "Proper" Family Meal]
Green Salad
Bone-in Grilled Pork Chops with Fig Jam and Grain Mustard
Braised Red Cabbage
Crushed Potatoes
Monday [New Recipe]
Pan Seared Butterflied Branzino with Chili-Garlic Oil
Broccoli Rabe
Carrot Juice Couscous with Parsley
Tuesday [Pasta]
Peperonata with Mint and Feta
Linguine with Chickpeas and Baby Arugula
Wednesday [L.'s choice]
Out
Thursday [pending after L.'s elimination of the weekly soup/homemade bread option]
Green Salad
Grilled Hanger Steak with Mustard and Rosemary
Roasted Green Beans
Friday [Vegetarian]
Mixed Salad
Cheese Souffle
Saturday ["Picnic" Dinner]
Out