Menu Planning Monday: Week of October 10

I've been having a rushed weekend and Monday so it took me a while to get this menu plan out. You'll notice that lots of soup is on the menu again. I love soup in the fall! Fortunately, so does Mr. Scrimp.

For a free printable version of this
menu planner, go here

Most of these are CSA acquisitions but some of them did come from the farmers market.

• 1 half gallon apple cider
• 1/2 lb leaf spinach
• 1 bunch leeks
• 1 head broccoli
• 2 heads cauliflower
• 4 oz piece brie
• 2 winter squash
• 2 butternut squash
• 1/2 peck pears
• 4 eggplants
• 1 lb ground italian sausage
• 1 lb italian sausage links
• 1 bunch braising spinach (bunched)
• 2 cups chicken stock
• 1 cup pork aspic
• 1 rack ribs
• 1 cucumber
• 1 block raw milk havarti cheese
• 1 head garlic
• 2 onions

Monday

Lunch: Sunday leftovers (roast chicken)

Dinner: Braised ribs with cheesy roasted eggplant (Ingredients: Ribs, vinegar, eggplant, havarti)

Leftovers: 4 servings ribs, 4 servings eggplant, aspic/broth

Tuesday

Lunch: Ribs and eggplant

Dinner: Butternut squash and cauliflower soup (Ingredients: 4 cloves garlic, 1 onion, milk, 2 butternut squash, 1 head cauliflower, chicken stock, pork aspic)

Leftovers: 2 servings ribs, 2 servings eggplant, 6 servings soup

Wednesday

Lunch: Soup and salad (Ingredients: Soup, spinach, cucumber)

Dinner: Ribs with braised spinach (Ingredients: Ribs, braising spinach, garlic, vinegar)

Leftovers: 4 servings soup, 2 servings eggplant

Thursday

Lunch: Stewed eggplant with ground sausage (Ingredients: 2 servings eggplant, 1/2 lb ground sausage)

Dinner: Sausage links with cauliflower puree and roasted broccoli (Ingredients: Sausage links, 1 cauliflower, 1 head broccoli)

Leftovers: 4 servings soup, 2 servings cauliflower, 1/2 lb ground sausage

Friday

Lunch: Soup with pear and brie (Ingredients: Leftover soup, pears, brie)

Dinner: Roasted stuffed winter squash (Ingredients: Winter squash, 1/2 lb ground sausage, leeks, spinach)

Leftovers: 2 servings soup, 2 servings cauliflower

Saturday

Lunch: Fried cauliflower patties with poached eggs (Ingredients: Cauliflower, eggs, havarti, onion)

Dinner: Soup and salad (Ingredients: Soup, spinach, cheese, pears)

Leftovers: None 

Sunday

Lunch: N/A

Dinner: Savory almond meal pancakes (Ingredients: Almonds, egg, onion, havarti)

The remaining pears are going to be canned or made into pear butter. The apple cider is already being turned into apple cider vinegar (tutorial coming!). The stock will be used next week... and that pretty much takes care of the excess food. 

We have a delicious week ahead of us. Are you cooking anything that you're excited about?