What’s cooking this week?

For the past couple of months I have experimented doing the groceries once every two weeks. This allowed the planning of meals over a two-week period, where I will cook in large quantities (4 to 5 family meal portion)  the meals containing meat as soon as the groceries is home and freeze the portions planned for the second week (or later). I buy vegetables that keeps for long period such as carrots, squash, root vegetables, onions, garlic, etc. At the end of the two weeks, the vegetables that looks dehydrated and old, as well as fresh herbs that don’t look their prime will make a delicious broth for soup and stew at a later date.

Breakfasts: Toasts with butter and jam or Creton (homemade pork and vegetable spread), Almond and Oat Galette with butter and Nutella.

Kid’s lunchbox: Pasta with Bolognese Sauce (everyday? Yes, they love it).

Snacks: Grapefruit, Cheese and Crackers, Greek yogurt and honey, Veggies and Hummus.

Dinners: Braised Sausage with Root Vegetables and Cabbage, Red Lentil Dal with Roasted Cauliflower and Brussel Sprout over Rice, Shrimp Fried Rice.