Danny and I don’t usually come up with menu plans in advance, but this week we decided to give it a shot.  We have all these great cookbooks that tend not to get used if we’re just doing the fly-by-the-seat-of-our-pants style of cooking, and we always seem to wind up with vegetables that don’t get used by the end of the week.  So here’s our very loose plan for this week:

Sunday: Roast chicken, roasted root vegetables (beets, carrots, celeriac and turnips), grilled zucchini

Indian night (probably Tuesday): Lamb with mint and vinegar, okra with onions, brown rice, lemon pickle.

Bean soup (most likely black bean soup since we have cilantro in the fridge), cornbread

Asian night (probably Friday): Malaysian fish curry, snow peas, pickled radish, brown rice

We’ll probably do the bean soup on Thursday night, but maybe Wednesday depending on how the night looks and how many left-overs we have from Indian night.  Next week I really want to make cassoulet (I found a great recipe in our Dean and Deluca Cookbook that I’m dying to try) and Danny wants to make tuna cutlet (recipe courtesy of my college roommate Maryan’s mom…will be part of another Indian night).