Okay, I know I’m technically skipping Weeks 1 and 2 but I figured I’d use calendar weeks and I started writing about this project several weeks after the project itself started… oh well.
So tonight my work meetings finished up late and I didn’t get to the store until 5:30pm. 
Today I actually attempted to find some recipes that used produce and/or meats we already have in the house. This made it a little more difficult to settle on something that sounded inspired. We had some potatoes, carrots, and shallots on hand and I’ve been dying to use shallots in something. Seafood sounded good so I searched around for something with shellfish but didn’t find anything that sounded awesome and then I ran across a Maple glazed Salmon recipe that seemed easy and tasty.
Maple Salmon on Allrecipes.com
Asparagus seems to be the thing to make when we grill Salmon in the summer so I started searching for an asparagus dish and most of them are pretty basic. For some reason when I was at the store I walked up and down the produce section about 5 times and never found asparagus. So I quickly googled for “potato carrot shallot recipe” and found a roasted vegetable dish that sounded tasty. Of course as soon as I found that recipe, I also found the asparagus so I decided to do both.
Roasted Potatoes, Carrots, and Shallots on Epicurious.com
For the asparagus, I improvised on an onion and asparagus recipe I found that called for sliced onions and onion salt.
Pan Fried Asparagus with Onions on Allrecipes.com
I chopped the onions for this instead of slicing because I thought it would fry up a bit better and I think it turned out really good. The recipe also calls for “onion salt” which confused me. I’ve heard of onion powder and garlic salt, but onion salt was a new one. And I didn’t see any onion salt in the seasonings aisle at the store. A quick google and I found multiple sites that essentially said it was 3 parts salt to 1 part garlic powder. So fear not, it’s super simple to make.
On another note, peeling Shallots (which is needed for the roasted potatoes, etc dish) is a pain, a little more difficult than peeling garlic cloves and onions. This tip seemed to help but I skipped the boiling water part. Cutting the ends off and making a very shallow slit down one side with a sharp knife made a difference.
One of the other reasons I chose this potato dish over a couple others I found was that the oven temperature it called for was the same (400F) as the Maple Salmon so I was able to put both of them in the oven at the same time. I started the veggies (which take about 10 minutes to prep and just under an hour to cook) and then worked on the Salmon next. The Salmon dish calls for marinating for 20 minutes or so then baking for 20 minutes. So I made the glaze, brushed it on, then put in the fridge. About 20 minutes before the veggies were supposed to be done I put the Salmon in the oven. In the meantime I had prepped the asparagus and onions (to which I added parsley and garlic as well) and in the last 10 minutes of baking I fried up the asparagus. 
Everything was done at about the same time and it was all pretty tasty.
A couple final comments..
I really liked the maple glaze for the Salmon, it was great. I used dried Rosemary in the vegetables but I’m sure chopped fresh rosemary would be better. From the time I started chopping veggies to putting the finished meal on the plate was an hour and 15 minutes. There was enough downtime in between tasks that I was able to clean up most of the dishes also. The roasted shallots were awesome too!