I’ve recently started planning out a whole month of menus at a time. It somehow seems easier to sit down and figure out a month’s worth of menus all at once, rather than turn it into a weekly chore to be done just before grocery shopping or a daily scramble to figure out what’s for dinner that night. Doing a month at a time forces me to sit down, take my time, and think about our home-cooked meals in a more holistic way.
For instance, this month leads up to the Season of Eating, aka the holidays. Before Thanksgiving, I always like to eat leaner and as healthfully as possible to try to counteract the inevitable excess that’s coming. I also want to focus on meals I can prepare quickly, that are heavy on the vegetables and low on the carbs, and that my family will find tasty, of course.
I decided to pick one of my cookbooks and cook most of the meals out of it for the month. This simplifies things — I always find it easier to consult just one book rather than several when I’m making dinner — and it enables me to really give the cookbook a workout and figure out if it’s one I want taking up limited space on my bookshelf. This month, I chose Real Fast Food by Nigel Slater. In the past, I’ve mostly only made snacks and quick lunches from this cookbook, so it should be interesting to see what it offers for dinner.
In the book, he recommends accompanying each meal with a green salad and following it with fruit for dessert, plus cheese if the supper was a particularly light one. So many times, it seems, the simple and easy solution also is the healthiest and tastiest.