Back to school means back to the school-year routine in more ways than one. This week marks a shift in our meal planning and, as the weather cools, a shift in the kinds of foods we eat.

Meal planning for back to school

The farmer’s market has been full of late season corn and tomatoes. Cauliflower, broccoli and Brussels sprouts are on their way. There are huge raspberries from local growers. My meals will take advantage of this bounty as much as possible.

Sunday: Grilled chicken, grilled corn, zucchini ribbons cooked…somehow, salad.

Saw a picture in a magazine of zucchini cut very, very thin with a mandoline. I want to try that! I’ll be experimenting a little with this meal.

Monday: Chicken picatta with Mediterranean couscous, roasted cauliflower, salad. Something special for dessert.

I’ll make a really good meal for the night before the start of school. I’ll also make extra chicken pieces that the boys can use in sandwiches for their school lunches.

Tuesday: Out at a baseball game. Hot dogs, I think.

While a baseball game in the city on the first day of school was not my first scheduling choice, it’s what we could get in terms of tickets, so we’ll make the best of it.

Wednesday: Quesadillas for the kids, Pasta with Brussels sprouts and pine nuts for the parents.

Back to our school-year Wednesdays. The kids will eat earlier due to some early evening commitments and the parents will eat later.

Thursday: Pineapple mango fried rice.

My oldest son is going to start to take on some responsibility for meals one night a week since he’ll be the first one home. Thursday tends to be a crazy night, so to arrive home and have some meal prep done will be wonderful.

Friday: Homemade pizza. Veggie dish from the farmer’s market.

Always a crowd pleaser, and after the first week of school, kind of a treat.

Saturday: Pasta with sausage and spinach, salad.

If it’s a nice day, I imagine we’ll be outside all day, getting in the warmth before the onset of fall. We’ll want something simple.