Dante

Oddly, it's a thing in Japan, and you see apple in premade curry rouxs. Based on a popular book claiming an apple and honey attributed to Vermont.

Thank you! I sometimes think that I overplan, but it works for me. I need to work more on pre-making dinners, I've wanted to get back in to doing that. They'd come in handy when I have things on my schedule for after work. I know about over abundances of veggies too- it's both a frustrating and delightful place to be.

I see things on websites (I follow updates on multiple food pages through Facebook, setting the pages so that I get notifications for every update) and in magazines and cookbooks that seem interesting, or my wife finds things or has cravings and tells me, or I find inspiration when dining out, or see something interesting at the local food co-ops or greengrocer, and I type them all in to a note in Evernote. At the beginning of the week I look through the note and decide what I want. Since I live about three minutes' drive from where I shop for my food, and said places are on my way to and from work anyway, I just shop for each day's meal that day.

I rather like taking the Keller recipe but incorporating the piperade from the Weapons Grade Ratatouille recipe. That's become my default approach.

Veggie stir fry with tofu over rice

Pan fried chicken tenders with yogurt/curry sauce and steamed edamame on the side.

Breakfast- scrambled egg sandwich on grilled potato bread with ham, mortadella, and swiss cheese.

Dinner- burgers, wrapped in prosciutto, with havarti dill cheese, lettuce, tomato, and onion, with sides of arugula and deep fried-and-broiled potato wedges topped with sage and lemon aioli

Chicken breast cooked with cayenne, black pepper, lime juice, and green olives, with lacinato kale, over orzo, garnished with fried eddoe slices

Chicken breast with a sauce of, vermouth, orange juice, and capers, with cherry tomatoes and corn, over couscous

Tonight's dinner: chickpea,spinach,and tomato curry over rice.

Sauteed sausage, chard, and onion in a tomato sauce over grits

Bacon-wrapped chicken breast stuffed with cream cheese and scallions, sides of corn-and-edamame succotash, and slow-sauteed baby carrots

Skillet pizza with goat cheese, pesto, sauteed mushrooms, arugula, blueberries, plum tomatoes, shredded cheddar and mozzarella

Turkey Melt on french toast with Spicy V8 in the egg mixture.