Organization of a Mediterranean kitchen where everything done by scratch and vegetables have a leadership position.
Because Mediterranean meals are based on what is fresh and look good at the Supermarket.
Don’t do: A weekly menu planner means that your shopping list is fixed by the plan and if the supermarket does not have an ingredient you need for that menu, you have to go around looking for it. While it makes sense for a dinner party, it doesn't make sense to do it for the weekly meals.
Do: Instead, I use a different methodology: "The vegetable rule", I go shopping only once a week and my weekly meal plan is based on the Vegetables I find at the supermarket.
Why? Because carbs can be stored for months, and fish, meat and cheese frozen, so I always have a good supply at home (replenished once a week). But since I like my vegetables to be fresh, I plan my meals based on the quality of the vegetables I find and buy that week.