• 30 April 2009
I recently read an article that mentioned a couple who eats every last item out of their pantry in order to shave money off their grocery expenses. The wife even mentioned how creative she's become with multiple half-used boxes of different-shaped pasta. Reading this inspired me to be more diligent about considering what I already have, when I plan my menu for the week.
This is what needed to be used up in our pantry/fridge this week: fresh pesto, frozen veggies, potatoes, asparagus, green beans and a little prosciutto di Parma.
...and this is the menu I came up with that incorporates each of those ingredients:
Sauteed Sole with Lemon & Haricots Verts (french green beans)
Big Batch Vegetable Soup - add 1 lb. of cooked ground beef to make it heartier; freezes well.
Bean & Bacon Soup, crusty bread, salad
Caliornia Tuna Parmesan, asparagus, epi baguette
Pasta with Pesto, Potatoes & Green Beans, salad, fruit