August 25-31, 2013
Sunday: Grilled Salmon, Quinoa Salad and Grilled Zucchini
Monday: Leftovers: Tacos and Jicama Grapefruit Salad
Tuesday: Leftovers: Salmon and Grilled Zucchini
Wednesday: Work Dinner Out
Thursday: Leftovers: Tacos and Jicama Grapefruit Salad
Friday: Eat Out
Saturday: Orecchiette with Rapini & Sausage
Keeping it simple this week by leveraging some leftover taco meat I have in the freezer for dinner two nights.  To serve alongside the tacos I will julliene a jicama and mix with some roughly chopped grapefruit.  Add some olive oil, salt, pepper, cilantro and a bit of red pepper flakes and you have yourself a yummy side salad to brighten up taco night!  Beyond that I'm making a simple grilled salmon with grilled zucchini and a DIY Quinoa Salad.  I'll likely just segment an orange and slice up some sallions and add that to quinoa with a bit of olive oil, salt and pepper.  Fresh, easy and delicious.  On Saturday I'll be making one of my old favorites...Orecchiette with Rapini and Sausage.  We've been making it for years and to me it screams Italian comfort food (but super easy), which sounds perfect for a Saturday night in!      
Weekly Menu: August 18-24, 2013
Sunday: DIY Taco Night with Spicy Brussels Sprouts and Refried Beans
Monday: DIY Veggie Omelet and Honey-Butter Toast
Tuesday: Leftovers: Tacos and Brussels Sprouts
Wednesday: Garlicky Red Lentil Soup
Thursday: Leftovers: Garlicky Red Lentil Soup
Friday: Eat Out
Saturday: Leftovers: Garlicky Red Lentil Soup
Keeping it simple this week with lots of quick and easy DIY dinners.  Taco night is one of my all-time favorites so I've doubled the normal batch so I can freeze some of the taco meat and continue to eat tacos next week as well.  Leftover veggie mixture from last week's pasta will make for a quick and easy omelet and then Garlicky Red Lentil soup (an oldie but a goodie) that I make on Sunday will fill in the rest of the week!

We just made about our 5th clafouti of the summer when I suddenly realized that I haven’t yet shared this favorite with all of you!  If you’ve never had the pleasure of eating a clafouti it’s kind of a cross between a custard and a cake and is simply delicious.

There are two reasons we love the clafouti so much in our house (besides how fun it is to say!)...the first is because it is one of the fastest and easiest desserts you can possibly make and you often have all of the ingredients in the house, meaning you can even whip it up on a weeknight or if guests surprise you!  The second reason we love it is because the mild vanilla, cinnamon and lemon flavors are so versatile that it works with almost any fruit you have on hand...especially summer fruit like berries, Italian plums, figs or cherries (the traditional fruit of choice).  Versatile, easy and beautiful to serve, what more could you ask for?  Gotta love those French bakers!
Weekly Menu: August 11-17, 2013
Sunday: Teriyaki Pork Chops with Roasted Rapini & Tomatoes
Monday: Veggie Quinoa Pasta
Tuesday: Leftovers: Pork Chops with Roasted Rapini
Wednesday: Veggie Frittata with Sweet Potato Homefries
Thursday: Leftovers: Veggie Quinoa Pasta
Friday: Leftovers: Veggie Frittata
Saturday: Eat Out
This is a fully DIY week...trying to stretch what I have in the house and keep it a bit simple since I know it's going to be a bit hectic.  So Sunday I'm using one of my favorite Soy Vay marinades to grill up some pork chops and serve alongside Roasted Rapini & Tomatoes.  Monday I'll try out some of this gluten free quinoa pasta I have and just toss it in a simple sauce with some sauteed veggies.  I'll be using mushrooms, onions, red pepper and baby kale with some canned tomatoes, but feel free to use whatever veggies you have on hand.  I'll then have those sauteed veggies do double duty for me later in the week by turning half of them into a frittata.  Easy, breezy, inexpensive and healthy week!  
Weekly Menu: August 4-10, 2013
Sunday: Gnocchi with Zucchini Ribbons & Parsley Brown Butter
Monday: Eating Out - Work Event
Tuesday: Leftovers: Gnocchi
Wednesday: Shakshuka
Thursday: Christian's Posole Soup
Friday: Leftovers: Christian's Posole
Saturday: Leftovers: Shakshuka
So, we haven't been doing great at following our own menus lately.  Work events come up, friends pop into town, etc... which means abandoning our menus to either eat out or order in.  It happens to the best of us at times! That means that there have been a few items on menus from last month that we never actually got around to making, but still have the ingredients in the house.  Namely the Shakshuka and Christian's Posole soup.  So we're going to give those a round 2 this week and hopefully they get made since they're both so yummy.  The one other meal on Sunday is something we made for the first time last year.  At that time I made homemade gnocchi which are super fun and relatively easy but if this week starts out as hectic as the past few have been I may just end up buying fresh gnocchi at our Farmer's Market instead.  This really is a perfect dish to use up all of that summer zucchini that is so plentiful this time of  year.