It has been a very, very long time since I made up or shared a menu plan. October 11th, in fact. No coincidence that I started developing recipes for and writing Simple Food {for winter} right about then.

Since then I have been cooking whatever recipe needed testing. Some recipes appeared on the menu over and over again week after week until we got them just right. Other recipes I have been making the exact same way for years, so finally writing down my ingredients and method were all that was needed.

The truth is when I released the book I was eager to get it done and I thought we wouldn’t want to eat those many recipes ever again. The problem is, those recipes are what we eat during the winter – our favorite foods that also keep us feeling well.

So last week I made cheeseburger soup, broccoli cheddar soup, and cod cioppino, all from the cookbook. Then this week I was thinking salmon chowder would go on the menu to use up some of our waning turnips and sprouted hummus would be added to a meal since I need to use up the last of our lemons.

You see, the recipes from this book use exactly what I stocked up on to keep us healthy and happy through the winter. And since we are officially halfway through our no groceries challenge and the rationing of certain foods has begun, I think menu planning is in order.

Note: all recipes in bold are from the Simple Food {for winter} cookbook.

Monday

  • breakfast: cracked oat & barley porridge with butter, cream, cinnamon, and raisins
  • dinner: Winter Minestrone with chicken, Roasted squash + butter, Sauerkraut
  • prep/preserve: start sprouts, roast extra pumpkin, grind wheat and start sourdough bread

Tuesday

  • breakfast: Winter Boost Smoothies, grain-free biscuits
  • dinner: salmon chowder with turnips, sauerkraut, sourdough bread for boys
  • prep/preserve: Rotate kefir, bake bread, rotate water kefir

Wednesday

  • breakfast: eggs & toast, fruit
  • dinner: slow-cooker sprouted Ethiopian lentils, cortido
  • prep/preserve: place farm order, thaw beef

Thursday

  • breakfast: Winter Boost Kefir Smoothies
  • dinner: Sprouted Hummus, Grain-Free Crackers, Jerusalem Artichoke + Apple + Blue Cheese Salad
  • prep: crack and soak oats + barley, make hummus in morning

Friday

  • breakfast: Cracked Baked Oatmeal
  • dinner: Sprouted Lentil & Beef Chili with sour cream, raw cheese, and onions; Grain-free "Cornbread"
  • prep: prep for Sabbath, pick up farm order

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