A week of dinners

[OakLeaf]

We don't follow a schedule (except for sometimes Monday night football and pizza in season), but I'm a big fan of one-pot meals, or at least stews or casseroles that can be served over or with rice, pasta or tortillas.

Pasta e fagioli can accommodate pretty much whatever veggies are in season and/or around the house, it's a nutritious meal with complete protein, and it's really simple and inexpensive if you pressure cook the beans. (In my house there's no bright line between pasta e fagioli and minestrone .)

Pressure cooker risotto can also receive a variety of vegetables and/or mushrooms, and it's quick and easy.

Cook red lentils or split mung beans with diced onion, celery, carrot and tomato, add curry powder and salt, puree with a stick blender if you wish or leave it chunky, garnish with yogurt if you like and a little chopped cilantro.

Once you get used to pressure cooking beans, a whole lot of things become quick, easy and inexpensive - chili with various seasonings, black beans Cuban style with seasonal greens, Cajun red beans and rice, etc.

Any of these will keep and become more flavorful for at least 3-5 days, leftovers make a great lunch in the Thermos or microwave.

Depending on where you live, there may still be loads of fresh basil - make up a big batch of pesto, freeze it in ice cube trays and use as needed. Green beans, carrots, broccoli go well with pesto.