As I’ve previously mentioned, my anxiety around unused food and leftovers was, at least initially, the primary motivation for creating an obsessive menu of meals. Looking at wilted/slimy greens and gray meat in my fridge would really bum me out, so I decided that I had to know exactly how much of everything I needed to buy, which necessitated a full schedule for the week (since I didn’t want to do grocery shopping every day). One thing that brings me great joy is strategically using leftovers for another meal – it transforms my reactive obsessions/compulsions into a proactive process.

This week’s meal menu was inspired by my need for soup. Though winter is starting to melt (thank gods), when I created this schedule, the cold was settling in my bones and all I wanted to do was bathe in simmering stock. The great thing about making broth is that several meals can stem from it and its leftovers. I usually make broth with a whole chicken + roasted vegetables (I find that roasting the vegetables makes for a deeper, richer, and warmer experience, which is what I want when we’ve had the winter from a frozen hell), and it leaves me with enough for three separate dishes plus loads of boiled chicken for a yummy chicken salad. For this schedule, the stock/chicken is being used for: white bean, escarole & sausage soup; pasta e fagioli (pasta fazul); radicchio risotto; and chicken salad.

Here is the week’s schedule.

Sunday, March 8

• To Do: Make stock
• To Do: Make chicken salad (from the stock)
• Lunch: n/a (in NJ)
• Dinner: White bean, escarole & sausage soup + bread + farro salad w/ roasted onion, toasted pine nuts, currants, and mustard greens 
  

Monday, March 9

• To Do: Make double chocolate biscotti
• Lunch: Chicken salad sammies
• Dinner: Leftover soup + bread + swiss chard salad with lemon, grana & homemade breadcrumbs
• Dessert: Double chocolate biscotti 

Tuesday, March 10

• Lunch: Leftover farro salad
• Dinner: Chicken legs baked with white wine + french baguette + salad with prosciutto & pear 

Wednesday, March 11

• Lunch: Leftover chicken
• Dinner: Pasta e fagioli + salad with prosciutto & pear

Thursday, March 12

• Lunch: Leftover pasta fazul
• Dinner: Crispy pork belly + white rice + sauteed bok choy in garlic sauce

Friday, March 13

• Lunch: Leftover pork belly
• Dinner: Pizza two ways (margherita + speck/onion)

Saturday, March 14

• Lunch: Leftovers
• Dinner: Radicchio risotto

Coming up: On Authenticity, plus  recipe for my Pasta e Fagioli

Note: The “brevity” of this entry is either a disappointment, a relief, or nothing. The week has been a bit crazy because of family stuff and work, but I promise to make the next entry a doozy!