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
- Books & DVDs – Inexpensive e-books, what to eat, and nourishing cookbooks.
- Kitchen Tools & Appliances – Mixers, Grain Mills, Dehydrators, and Sprouted & Fermented food equipment.
- Blank Weekly Menu Planner – The download that I use on a weekly basis and keep on my refrigerator.
For hundreds of menus visit Laura.
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!
another Emily here, hoping for a grain-free biscuit recipe!
Shannon, I always love reading your menu plan – it always sounds so fresh and inspired.
Thanks for sharing – you’ve given me some ideas for next week!
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.
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.
Are your salty pickles cucumber pickles? You could try a dill pickle soup 🙂 Here’s one recipe… I would obviously omit the boullion and not add any salt until you tasted it.
http://www.recipezaar.com/Zosias-Polish-Dill-Pickle-Soup-264619
And here’s another one more like the one I had at a restaurant – though I’m sure it had some wonky green food coloring in it.
http://whatscookingamerica.net/Soup/dillsoup.htm
Let us know what you do!
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.