During quarantine, I’m trying to make life a little easier by creating weekly menus and meals that will, hopefully, remove some of the thinking behind, “What do I make for dinner tonight?”

Welcome to my kitchen.

Monday: brown butter diver scallops, mint and pea purée, black rice, cream sweet onions, quick pickled cucumber, pink rose petals

Tuesday: cast iron pork tenderloin, roasted strawberry sauce, kale, tiny roasted potatoes

Wednesday: eggplant Parmesan, salad

Thursday: mussels with tomatoes, chick peas, spinach pasta

Friday: banana chicken curry shawarma (yeah, you read that right!)

Saturday: cha ca la vong (Vietnamese turmeric fish, rice noodles, herbs)

Sunday: beef brisket, corn on the cob, pickled vegetables, applesauce baked beans