Menu Plan for Winter

It seems like just about everyone is cooking from the pantry these days, and I really ought to be too. Now that we’re officially into the dead of winter it seems like a good time to eat up all of the vegetables I canned, froze, and lacto-fermented for just this purpose.

So while I still will be purchasing meats, eggs, and milk every week; I will only be purchasing a small amount of vegetables that we will be eating raw, everything else will have to come from the pantry. We are finally making a dent in our winter squash collection, which we’ve had stored in a bedroom for months now. The gallons of frozen green beans and broccoli are nearly gone, the last of our CSA potatoes have been used, but we have a lot of pickles and canned and dehydrated tomatoes left. I really don’t understand why I canned so many pickles – they’re far too salty to eat from the jar.

Any ideas on how to use a dozen quarts of too-salty pickles up?

The only other consideration is that I am testing recipes – a few per week – and we continue to be mostly grain-free.

Monday

  • breakfast: eggs fried in butter, leftover grain-free biscuits
  • dinner: nitrate-free hot dogs, cortido, Salad w/ sprouts & homemade dressing
  • prep:shop at hfs, soak oats, start more sprouts

Tuesday

  • breakfast: soaked porridge + chia seeds + crispy almonds + butter
  • dinner: Burgers w/ toppings, roasted squash, Salad w/ sprouts & homemade dressing
  • prep: soak pinto beans in morning, brown taco meat for Wed.

Wednesday

  • breakfast: Fried eggs, sourdough toast with butter
  • dinner: Taco Salad with lettuce, sprouts, grass-fed beef, pinto beans, raw cheese, avocado, cultured salsa
  • prep: pick up milk from farm, soak oats,

Thursday

  • breakfast: soaked porridge + chia seeds + crispy almonds + butter
  • dinner: Winter Greens, Bacon, and Parmesan Frittata, Roasted Squash + butter, Salad
  • prep: thaw chicken

Friday

  • breakfast: Fried eggs & sourdough toast
  • dinner: Chicken and Rutabaga Stew, Salad w/ sprouts & homemade dressing, grain-free pumpkin pie
  • prep: soak grains for Sabbath breakfast, make pie crust and pie in morning

Menu Planning Resources

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13 Comments

  1. Could you share your grain-free biscuit recipe? I’ve recently gone gluten free due to a suspected wheat intolerance, and I have been craving biscuits!

  2. I really like the idea of adding prep information to each day’s plan to account for any work that has to be done one day for a meal later in the week. I may borrow the idea to integrate into my own plans next week.

    I would agree with Christi that your menus are so fresh and inspired. Thank you for sharing.

  3. I love using pickles in impromptu “tuna salad” type dishes with leftover vegetables and meat chopped up with some chopped pickles and a vinegar and oil dressing. It’s a quick lunch and a nice way to use leftovers. A personal fave is steamed cauliflower, artichoke hearts, and chicken, chopped up with pickles, lemon juice, olive oil, and a little roasted red pepper. Mmm.

  4. Could you dump the juice that the pickles are in and then add water to the jar? I would just do it one jar at a time as you opened them to eat.

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