Let’s use this thread to share concise weekly dinner menus for each week in March – the month that’s also a command to move your feet. Will you be travelling during Spring Break weeks or needing to provide lunches for a larger crowd at home? Hosting basketball-watch parties? Trying your hand at St. Patrick’s Day traditional foods, or perhaps a new version of those? Will you be cooking Korean along with the dual Cookbook of the Month (COTM) MAANGCHI'S REAL KOREAN COOKING: AUTHENTIC DISHES FOR THE HOME COOK, by Maangchi; and KOREATOWN: A COOKBOOK, by Deuki Hong and Matt Rodbard? Dish of the Month (DOTM) isn’t yet chosen as I write this, so look for those voting / announcement posts and see how it might inspire your menu plans.
It may be time to “Spring clean” the refrigerated sauces and back-of-the-fridge jars, and check pantry staples & canned goods for Use By dates. Not all at once, but maybe a bin/shelf each week. If you don’t know when you opened it, do you think you’ll actually use it when called for in a recipe?
We all know plans can change, so it’s fine if something you posted about drops off your list or an inspired improvisation gets added. You may choose to report actuals for the prior week to share ideas with others and as your own reality-check for next week’s plans. It's helpful if you can include your location and how many people you are feeding. Links to recipes are always appreciated, and sources help.
The February discussion is still available for reporting the last week and follow-ups.
Reminder – Keep your comments menu / food related and in the interest of faster viewing times, please use the Heart under a comment to indicate you liked it or want to echo what was said by another, rather than posting a separate “me too” comment.