|Sunday:||White Bean & Kale Soup|
|Monday:||Salmon with Snap Peas, Yellow Peppers & Dill-Pistachio Pistou|
|Wednesday:||Grilled Chicken “Parmigana” over rapini & tomatoes|
|Thursday:||Spicy Thai Tofu with Red Bell Peppers & Peanuts|
|Friday:||Leftovers: Grilled Chicken Tacos w/ Jalepeno Black Beans|
|Sunday:||Salt & Pepper Rib Eye with Grilled Scallions and Tuscan Kale Caesar Slaw|
|Monday:||Catalan Fish Stew with Pimenton Mayonnaise|
|Tuesday:||“Grown Up” BLTs (DIY)|
|Wednesday:||Leftovers: Fish Stew|
|Saturday:||Eggs Benedict (DIY)|
For the BLT, it was honestly the editor's letter to the August 2011 Bon Appétit magazine that inspired me...I can't seem to find it online but it should still be on newsstands so pick yourself up a copy. The essence of it is that a BLT can be an amazing sandwich if you use unique and uber-fresh ingredients...and when it comes to amazing tomatoes now is the time to strike (heirloom, please!). Be creative with the lettuces (arugula?), bread, and mayo/dressing too. Lastly, don't skimp on the bacon get some of the good stuff from your local butcher shop, not the grocery store. And if you want to add your favorite cheese, go for it! Isn't your mouth watering just at the thought of it?
Mario Batali’s recipe and instructions are by far the best and most consistent. The only change I would make is to add a bit more salt than the recipe calls for...so maybe 2 pinches, but otherwise perfect. We used our gnocchi in one of our favorite Eating Well in Season summer recipes - Gnocchi with Zucchini Ribbons & Parsley Brown Butter. Your first time making homemade gnocchi? Here are a few step by step tips:
|Sunday:||Takeout on way home from Sacramento|
|Monday:||Broiled White Fish with Candy-Stripe Beet & Carrot Slaw|
|Tuesday:||Gnocchi with Zucchini Ribbons & Parsley Brown Butter|
|Wednesday:||Chicken Cutlets with Asparagus, Capers & Shallots|
|Friday:||Leftovers: Chicken turned into quesadillas|
When we first moved to the Marina almost two years ago we were pretty happy with our decision after 3+ years of noise & shenanigans in the TrendyLoin, TenderNob or whatever you wanted to call our old ‘hood. However, there were two things we really missed...diversity (of both cuisines and people) and the fabulous Heart of the City Farmer’s Market in the Civic Center that we used to walk to each Sunday.
For our first 6 months in the Marina we were shocked to find that there was no Farmer’s Market at all within walking distance (with all of us yuppies? what gives?!) but then last summer the Fort Mason Farmer’s Market opened up on Sundays from 9:30-1:30 for the summer only. Lucky for us it was such a success that they decided to keep it open year round and it is still going strong 1 year later.
|Monday:||Leftovers: Salmon Panzanella|
|Wednesday:||Leftovers: Umbrian Lentil Soup from freezer (6/5/11 menu)|
|Thursday:||Chicken Cutlets with Asparagus, Capers & Shallots|
|Saturday:||Leftovers: Chicken turned into quesadillas|
Woo, hoo! The Check, Please! Bay Area Season 6 Opener featuring yours truly aired a bit earlier tonight and if I do say so myself it was a pretty great episode! As promised, I have posted the link to the episode for those of you who missed it: Online Season 6 Opener of Check, Please! Bay Area...did you watch? What did you think?! Are you going to Saha ASAP?! Since my post on Tuesday I’ve had quite a few questions about what the Check, Please! Bay Area experience was like...especially after my “I hope I’m not a total fool after all of that wine they fed us in the green room :)” line! So here goes, for those of you interested I strongly encourage you go submit an application yourself!
I have some exciting news to share...your very own SavoryGirl is on the Season Six opener of Check, Please! Bay Area on Thursday at 7:30pm on KQED! 5 other airing times as well...check below!
I have to admit I love being on camera, especially when talking about food! The restaurants reviewed on the show are as follows...along with a slight teaser regarding what I thought about each one, but you’ll have to tune in to get the full scoop: