what's for dinner, week 35

what we had for dinner, week 34

Monday: Tuscan white bean soup (from the freezer)

Tuesday: baked salmon with seafood and fish spice mix from Santa Maria and apple avocado salad 

Wednesday: white beans, tomato and feta salad

Thursday: carrot soup (made by our house guest)

Friday: homemade pizza 

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What we actually had for dinner last week (pictured above):

Monday: a salad made of leftover steak from Sunday, mixed lettuce, pan fried mushrooms, squash, spring onion and a dressing made of soya sauce, lemon juice, lime juice, sugar and fresh coriander
Tuesday: roasted vegetables (beet root, carrot, potato, broccoli, onion, garlic), feta and quinoa dinner at our friends' place: sous vide steak, mashed Jerusalem artichoke, caramelized onions, roasted beets and port wine sauce
Wednesday: Tuscan white bean soup (from the freezer) roasted vegetables (beet root, carrot, potato, broccoli, onion, garlic) and feta
Thursday: baked cod with bacon + chickpeas, spinach and garlic a warm salad with sautéed red onion, garlic and beet green stems, sausage, a little bit of leftover whole grain pasta, tomatoes, roughly chopped beet greens and roasted/salted pumpkin seeds
Friday (at Mogen): a very traditional Norwegian meal of vegetable soup, salty meat, potatoes, onion sauce, homemade flatbread, dessert: baked apple
Saturday (at Mogen): first course: fish soup with brown trout balls, main course: lamb shank, mashed potatoes and broccoli, dessert: citrus sorbet
Sunday (at Mogen): first course: cauliflower soup with bacon, main course: arctic char burger, boiled potatoes, coleslaw and a secret sauce, dessert: apple crumble and vanilla ice cream

PS: Mogen is rated one of the ten best places to eat amongst the Norwegian Trekking Association's cabins

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about this project

- every Monday I post the week's menu
- I also post what we actually had for dinner the passed week (because it is fun to see if we actually followed the plan)
- there might be links to recipes, but the menu will mostly just be basic ideas for the dinners - often just based on what ever is in our fridge, freezer and cupboards
- Saturday and Sunday dinners will often not be planned ahead because we have a habit of buying whatever looks good in the store when we are out grocery shopping Saturday morning