Steak with Winter Wheat Berry Salad with Figs & Red Onion and Fennel and Radicchio Winter Salad with Pecans.

Left out the honey (by mistake) in the farro salad and substituted two shallots for the red onion. I also tossed in some feta that was hanging out in the fridge — I’d guess it was about six ounces.

“Chard and White Bean Stew” from Smitten Kitchen with whole wheat ciabatta and two eggs.

“Braised Turkey Legs” from Simply Recipes. Rainbow carrots with shallots and tarragon. Leftover “Braised Rainbow Chard with Cranberries” from French Revolution.

Ribollita soup with grilled cheese.

I had completely different plans for dinner tonight, although I did too have plans to make this soup today and freeze it. But when I ran out of containers to put soup in (and I didn’t really feel like making dinner), it soon became apparent that it would be a soup and sandwich night.

Potato and chicken salad, based on “Mostly Not Potato Salad” from Serious Eats. Eaten with mizuna.

I made several changes to the original recipe but it’s still very similar. The most significant omission was the green beans, because I simply didn’t have any. The other very prominent change I made was substituting chicken for tofu because, as much as I like to eat it, this didn’t seem like the best application. The chives are also missing and sorely so. Despite my strong dislike for celery, I didn’t completely leave it out, but I did cut it back to only two stalks and surprisingly, I didn’t hate it. I added a shallot, tweaked the volumes of seasonings and completely omitted the sweetener. I did just notice that I forgot to add a splash of olive oil but I have leftovers.

There’s always tomorrow.