02: More Canned Tomatoes
last week’s menu lineup
Hello! Welcome back to Ceremonial — a place where we celebrate the rhythm of creating weekly menus full of quality ingredients you know and love.
Being a bit under the weather this past week, you’ll find that the menu heavily reflects comfort meals. I was worried the lineup was looking a little too cozy for our jumpstart into spring but it’s been dreary as ever where we live so it pairs perfectly with the circumstances. As always, my hope is that you find something here that inspires you. Thanks so much for reading!
Beef & Veggie Soup
When I started feeling sick, this was the first dish on the list. With the base being nutrient-rich broth (and of course a can of san marzano tomatoes) packed with vegetables and grass-finished beef, it’s an overflowing bowl of warmth that leaves you with a certain sense of healing. It’s nothing groundbreaking or new but it doesn’t need to be. A perfect soup just the way it is.
Glazed Salmon with Kale Salad
Josiah & I like to play this game at dinner where we guess how much our plates would cost if we had ordered them at a restaurant. I think the first time we did this was when I prepared my first GOOD piece of salmon. That’s what I love about this fish. It can feel so decadent but when you come to understand how to make it well, it’s really such a simple protein to cook. This version of it only needs 3 ingredients & paired with this light, tangy, parmesan heavy kale salad you really can’t go wrong.
Ginger Ale 3 Ways
Okay, what’s wild is that this was already on my list before I got sick. Not to mention that the grocery store was out of my favorite bottled options…it seemed very meant to be. To preface, there are plenty of ways to make ginger ale and this is one that is very at-home “let me whip something up real quick”. But as I was reaching for this all week, I couldn’t ask for anything more. The three ways to enjoy this are as a ginger sipper, ginger soda taste-alike, or a fresh bourbon mule. You choose!
Orange Chicken
Not much needs to be said about this dish except that it will fill your craving for Chinese takeout and it is in fact Paleo - meaning grain, gluten, soy, refined sugar-free (sans the rice I served it on but you can always substitute that). Just a big thanks to Primal Gourmet for this one. Ronny always makes a good recipe.
Penne Alla Vodka
Ah, my love abounds for this meal. It starts with pancetta and ends with heavy cream, a big can of san marzano tomatoes in between, it’s perfect. Serve it with a crunchy salad, some grilled chicken, & fresh bread and it has dinner party written all over it. Any way you serve it, it’ll feel perfectly romantic so long as you enjoy by candlelight.
Kitchen Sink Frittata
It’s funny that for a girl who doesn’t like eggs, here I am with another egg-filled dish. I will say, something about a baked frittata packed full of goodies does a great job of masking my eggy aversions. Egg talk aside, what I love the very most about this recipe is that it’s such an easy way to use up all the wilting vegetables in your fridge. This is essentially the dish to make for the morning of your next grocery haul.
when to eat what:
Here’s an example schedule of how I fit the recipes into our week as a family of two. I always hold this loosely because schedules are subject to change but I love having something to fall back on. Sunday: - beef & veggie soup Monday: - toast & oranges - leftovers: beef & veggie soup - salmon with salad Tuesday: - kitchen sink frittata - leftovers: beef & veggie soup - leftovers: salmon with salad Wednesday: - leftovers: kitchen sink frittata - leftovers: beef & veggie soup (i know what you’re thinking but it makes a lot of soup) - orange chicken Thursday: - leftovers: kitchen sink frittata - leftovers: orange chicken - penne alla vodka Friday: - toast & oranges - snack lunch - leftovers: penne alla vodka Saturday: - market day pastry breakfast - scrounge around - date night out
That’s all from me this week. Thanks for reading all about what I made.
I hope you eat something good today,
Amelia
I’m excited to try the Ginger Ale - I already have all the ingredients on hand!
Just want to say how amazing I think this is and your cooking. Truly! :)