The Carnival to St. Pat’s Meal Plan

This year, the Carnival season is looooong and the king cakes are many. But there’s also tons of school events, board meetings, volunteer activities and late nights at work, so the taller half and I opted to create a master meal plan to get us through the Mardi Gras to St. Patrick’s Day arc.

In the midst of this, one of our weekend projects is taking the bountiful collard greens from the garden and attempting kimchi.

See any recipes you really want? Let me know in the comments!

1/31 Greens & farro bowls

2/1 Barbacoa nachos

2/2 Bolognese with whole wheat rigatoni

2/3 Lightened up mac and cheese with veggies

2/4 Leftover hummus and pita

2/5 Brown Estate tasting/leftover mac and cheese (because it’s date night!)

2/6 Sheet pan chicken with mustard greens (from the garden!) and potatoes

2/7 Clean out fridge/leftovers

2/8 Calzones

2/9 Sheet pan teriyaki salmon with veggies

2/10 Ricotta and zucchini meatballs

2/11 Fish and chips

2/12 Burgers and hot dogs

2/13 Korean street tacos (with the aforementioned kimchi)

2/14 Sous vide lobster tail with lightened up caesar salad

2/15 Pita pockets with salmon, wasabi mayo, spinach, and avocado, with cucumber salad

2/16 Krewe du Vieux (date night, AKA this parade is too adult-themed for the army of darkness)

2/17 Turkey chili dogs (the husband is craving these, and I’m working 10 hours this day)

2/18 Chicken shawarma bowls

2/19 Buffalo chicken tacos

2/20 Grilled cheese and homemade tomato soup

2/21 Chicken summer rolls with spicy peanut sauce

2/22 Costco pizza (because $11 can feed my entire family of five, and this always coincides with our monthly Costco run)

2/23 Pan Cubano with papas fritas (we’re smoking a brisket and a mojo-marinated pork butt that day)

2/24 Media noche with congri

2/25 Pulled pork tacos

2/26 Spinach and cheese quesadillas

2/27 Nyx (soooo…probably stromboli, for easy parade route eating)

2/28 Muses (we spend this with friends at their potluck open house)

3/1 Homemade pizza (the dough and sauce are already in the freezer)

3/2 Endymion (Popeye’s and champagne are the annual tradition)

3/3 Thoth (our annual open house, where we serve king cake, fruit, brisket chili, jalapeno honey cornbread, and 1-2 gallons of Moscow Mule)

3/4 Lundi Gras (because it’s Monday – red beans and rice with andouille)

3/5 Mardi Gras (coffee, more coffee, the last of the king cake, leftovers and an afternoon spent after the parades at the movie theater)

3/6 Ash Wednesday ( Bun Tom Heo Nuong)

3/7 Leftovers

3/8 It’s Lent! So we’ll make falafel with zhug and fresh tahini dressing, with a quinoa tabbouleh on the side.

3/9 Farro and greens with poached egg

3/10 Thai beef curry

3/11 Leftovers

3/12 Beer-braised turkey tacos

3/13 Chicken kofta with pita

3/14 Leftovers

3/15 Eggplant parmesan

3/16 Irish Channel parade (so we’ll make Irish Channel Stout brownies and dozens of Reuben egg rolls with homemade Thousand Island dressing to share at our friend’s annual house party)

3/17 Corned beef and cabbage with soda bread (this we do entirely from scratch, and I’m happy to share it with you)

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