Mid-week angst for what's for dinner hits us all from time to time. There are lots of solutions for the problem, here is one thought with several variations.
This is something I like to do, to keep the cost of grocery bill on the budget, yet have a variation to the meals through the week.
When making fish, I often bake more than needed and either serve with a different side dish the day after or use it in some kind of salad, by the side of a salad, pasta salad, noodle salad, in a wrap with the salad...
Here are some of the recipes I have shared before (click the image to get the recipe), the salmon with curry and cinnamon is still my favorite that I have been doing for years. It started as a holiday fish served cold on a buffet table with numerous tapas dishes, and by now I have used it in all ways I can imagine.
I hope this will give you some inspiration and ideas for the everyday menu planning. Till next time
I'm a chef and a pastry chef, and I love food. Preparing a meal for someone is a show of love; for your craft, for the ingredients, and for the ones eating.
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