Menu plan for the week from 3 September

Every Tuesday or Wednesday I make a menu plan and right after I do my online shopping. The shopping gets delivered on Thursday and Friday, so my menu plan starts on Saturday. I have themed the days of the week to have meals from a particular area of the world as we like to eat varied. 
I try to implement eating liver, heart and fish regularly. Somehow I'm much more successful with liver than with fish and heart. 
I usually offer a fermented food with the meals, though those are usually not on my menu list, unless they are of a special sort. 
I try to have a small salad with our dinners. I'm not every day successful with that though.
Soups we tend to have for lunch, simply as broth is important to have on a daily basis and we all like soup. My sauces are usually made with broth, milk or cream, never just water.

Day	Breakfast	Lunch	Dinner
Saturday	Sourdough pancakes	Onion soup, bread	Salad, beef tacos
Sunday	Eggs, bacon, sausages	Mushroom soup, bread	Salad, stifado
Monday	Sourdough waffles	Chicken soup, bread	Salad, cashew chicken
Tuesday	French toast, smoothie	Vegetable soup, sausage rolls	Salad, flammkuchen
Wednesday	Sourdough crepes	Tomato soup, bread	Salad, chicken döner, falafel, hummus
Thursday	Toasties	Chinese chicken soup, bread	Salad, pasta Michel
Friday	Butterscotch porridge	Stir-fry coconut soup, hotdogs, buns	Salad, leftovers

The vast majority of our grain dishes are made with sourdough. I have a bowl with sourdough starter standing on my counter and I use the starter to make the waffles, pancakes and other breakfast meals. I feed it every day, so it is necessary to use it regularly, otherwise the amount would overflow my kitchen some day.
The toppings vary from sweet to savoury, depending on the person and the mood.
The rest of our grain dishes are made with soaked flour / grains. The porridge is also soaked.
The soups are make with home made broth.