Weekly Menu: July 28 – August 3, 2013
Sunday: Maple-Butter Roasted Chicken with Seasonal Veggies & Summer Berry Clafoutis
Monday: Red Snapper Tacos with Grapefruit Avocado Salsa and Corn-Black Bean Salad
Tuesday: Leftovers: Tacos with Corn & Black Bean Salad
Wednesday: Leftovers: Roasted Chicken with Sauteêd Mushrooms & Onions over Grits
Thursday: Christian's Posole Soup
Friday: Leftovers: Christian's Posole
Saturday: Eat Out
If you're thinking roasting a chicken isn't exactly a summertime activity, you've never lived in San Francisco.  We're having a pretty cold & foggy spell so a nice Sunday roasted chicken sounds perfect.  We'll make it a bit more seasonal by serving summer veggies from the Farmer's Market alongside and making a summer berry clafoutis for dessert.  One of my all-time favorite summer (and super easy!) desserts.

Monday is a bit lighter with fish tacos covered in a grapefruit-avocado salsa served alongside a grilled corn and black bean salad.  I'll likely wing it when I make it and create my own recipes as I go based on what I have in the house, but I've linked to two recipes I've found online if you'd like to be a bit more precise making this dish. Thursday is the night of the week I'm looking forward to the most, because I really love Christian's Posole Soup.  He's been perfecting it over the years and I honestly like it better than most that I have found in top restaurants.  So yummy!
Roasted Rapini & Tomatoes

This is our absolutely favorite side veggie dish and if you've been following my menus at all you probably already know that!  You've seen roasted rapini and tomatoes  on my weekly menus a lot so I thought it was about time that I tell you how I make it. It's super simple and once you try it I bet it will end up as a part of your regular rotation as well. 1 large head of Rapini (also known as Broccoli Rabe) 1 pint of cherry or grape tomatoes (or large tomatoes cut into small chunks) 1-2 TBS olive oil 1 tsp garlic powder salt & pepper to taste Preheat the oven to 400°F
Weekly Menu: July 21-27, 2013
Sunday: Order in - just back from Sacramento
Monday: Salmon Panzanelle
Tuesday: Leftovers: Salmon Panzanelle
Wednesday: Sambal Chicken Skewers, Dandelion Greens & Rice
Thursday: Shakshuka
Friday: Leftovers: Shakshuka sauce over Polenta
Saturday: Eat Out
I'm finally back in town for the foreseeable future but this first week is still a bit tough with a work dinner for me on Tuesday and my monthly board meeting for Hopalong Animal Rescue on Wednesday so still trying to keep it simple while also being seasonal and healthy. The Salmon dish and Shakshuka are two of our all-time favorites so even though we're keeping it simple I know it will be a very tasty and culturally diverse week!    
Weekly Menu: July 14-20, 2013
Sunday: Ground Turkey & Summer Veggie Pasta
Monday: Grilled Chicken with Roasted Rapini & Tomatoes
Tuesday: Leftovers: Pasta
Wednesday: Leftovers: Grilled Chicken & Roasted Rapini
Thursday: Teriyaki Beef Kebabs and Rice
Friday: In Sacramento
Saturday: In Sacramento
I'm traveling again so I'll be gone this entire week for a business trip, so Christian created this menu for his solo cooking time.  See, even when I'm gone he see's the value in weekly menus and one-time grocery shopping!  We've been doing it for so long it's hard for either of us to imagine a week without it.  So this week is simple staple dinners that are easy and don't make to much of a mess (cooking and cleaning for one is no fun!).  Of course leftovers are incorporated so he only needs to actually cook 3 nights.

For the pasta dish it's literally as simple as it sounds. Season and cook up some ground turkey in a sauté pan, then set aside. In that same pan sauté some roughy chopped summer squash, zucchini, onion, mushrooms (or really whatever veggies you want) and season well with salt, pepper and Italian herbs. Then add the cooked turkey back in, add in some fresh canned diced tomatoes and simmer until the sauce thickens to your liking.  Season with a bit more salt and pepper as needed and then serve over your pasta of choice.  Easy, healthy and delicious!  The rest of the week is pretty straightforward with my one simple recipe linked.  The kebabs Christian will just buy pre-made from our butcher and throw on our grill pan.

Have a good week everyone...I'll be back next week and we'll step the recipes up a bit!
Candy-Stripe Beet & Carrot Slaw


This is a Bon Appétit recipe that we discovered last summer and totally forgot about until recently. It's so simple and delicious that now that we've rediscovered it it will become a regular part of our summer rotation so I thought I would share it here for others to enjoy.

The most labor intensive part of the recipe is julienning the beets and carrots, but if you're like me and you find chopping kind of soothing and relaxing you won't mind it. If you're not like me and even if you're not super handy with a knife it only takes 20 minutes max. Oh, and if that's the case, a quick definition -  julienne means to cut into small match-stick shaped pieces.
Weekly Menu: July 7-13, 2013
Sunday: Shrimp and Pineapple Fried Rice
Monday: Grilled Halibut with Candy Striped Beet & Carrot Slaw
Tuesday: Leftovers: DIY Fish Tacos with Black Bean & Mango Salad
Wednesday: Leftovers: Shrimp & Pineapple Fried Rice
Thursday: Grilled Pork with Nectarine & Blue Cheese Salad
Friday: Leftovers: Pork with Grilled Peaches and Grilled Corn
Saturday: Eat Out
We've been slacking on the cooking a bit lately due to all of the summer fun and travel, but this week we are here and ready for a classic SavoryGirl week of healthy, easy summer dishes. Lots of seafood and seasonal veggies. The shrimp and pineapple fried rice is a new dish for us from one of my favorite cookbooks, Almost Meatless. While Mad Men has ended for the season I still associate Sunday nights with the 60s and for some reason shrimp & pineapple fried rice screams 60s to me!

The candy striped beet & carrot slaw is a recipe we made last summer and it's so super easy and delicious....perfect to pair with grilled chicken or fish. We'll then turn our leftover fish into fish tacos with avocado and a side black bean mango salad. To finish the week off we'll grill up some pork and pair it with a simple and easy salad that we discovered last summer...perfect since stone fruits are at their best right now. Which is why we'll use them again as part of the pork leftovers...grill up some peaches so they get soft and serve them right on top of the leftover grilled pork.  Alongside some grilled fresh corn and you have a perfect summer dinner!  
SavoryGirl’s Strawberry Shortcake

Ok, full disclosure...I am committing a major blogger faux pas here.  I'm re-posting something from last August...but it's so yummy and the strawberries at the Farmer's Market are so amazing right now that I just couldn't help myself. I don't want any of you to miss out on this delicious, easy homemade summer dessert. Nothing says summer like strawberry shortcake! I grew up eating those little sponge cakes you buy at the store with cool whip but over the years I've developed a completely homemade strawberry shortcake recipe that I absolutely adore. It's super easy and well worth the tiny bit of extra effort over store brought. My recipe below makes enough for about 8 servings...and once you try it, you'll never go back to the store bought version again!

Berries: 3 baskets of fresh, ripe strawberries 2 tsp. sugar

Quarter strawberries into a medium sized bowl...if they're larger strawberries cut into sixths or eighths. Sprinkle with sugar, stir, cover bowl with plastic wrap and let sit in the fridge for a minimum of 30 minutes. This is called macerating...the sugar softens the berries and pulls the juices out of the berries so that you get a nice natural sauce along with your berries.