I know, I know...soup often isn't top of mind as we head into the warmer Spring and Summer months but this soup is so refreshing because of the fresh lemon that it really works all year long. The original Bon Appétit recipe doesn't call for the addition of Spring peas but I think they brighten up the dish even more. I also made a few other small tweaks, so my adapted version is below:
|Sunday:||Roasted Pork Loin with Stuffed Squash Blossoms and Dandelion Greens|
|Monday:||Grilled Halibut with quinoa and asparagus|
|Tuesday:||Lemony Chicken Orzo Soup with Spring Peas & Spring Onions|
|Wednesday:||Leftovers: Pork Loin with Roasted Purple Cauliflower & Salad|
|Thursday:||Leftovers: Chicken & Orzo Soup|
|Friday:||In San Diego!|
|Saturday:||In San Diego!|
The rest of the week and early next week we'll be in San Diego to hang out with good friends for Memorial Day Weekend...probably lots of grilling and beer! If you need some additional recipes to get you through check out my recipe archives and menu archives.
|Sunday:||Italian Vegetable Stew|
|Monday:||Leftovers: Papaya Salad with Grilled Shrimp|
|Tuesday:||Leftovers: Italian Vegetable Stew|
|Wednesday:||Leftovers: Italian Vegetable Stew|
|Thursday:||Mexican Style Tofu Scramble with tortillas and fruit|
|Friday:||Leftovers: Mexican Tofu Scramble|
Then we'll have some of our yummy Papaya Salad leftovers from late last week with grilled shrimp and then since I'm at a local conference this week Christian will have the Italian stew leftovers for a couple of nights. We'll finish the week out with a spin on our typical egg tacos, but this time substituting tofu for the eggs. It's another new Bon Appétit recipe and since I pretty much love anything Mexican I'm sure I'll love it and I hope you do too!
|Sunday:||Indian-Spiced Chicken with Chickpeas & Spinach|
|Monday:||Flounder Poached in Fennel Tomato Sauce with Quinoa|
|Tuesday:||Leftovers: Indian Spiced Chicken and Rice|
|Wednesday:||Asparagus & Leek Frittata with Sweet Potato Home-fries|
|Thursday:||Leftovers: Frittata & Home-fries|
|Saturday:||Spicy Thai Green Papaya Salad with Grilled Shrimp|
We're starting off the week with the new recipes...both from past issues of Bon Appétit that I finally had time to catch up on during my plane rides. The chicken dish is pretty straightforward although it does have quite a long ingredient list, most of which you'll have if you have a well stocked pantry. The flounder is a nice easy weeknight dish, but instead of using jarred marinara as the suggested base I'll likely use canned San Marzano whole tomatoes and crush them up with my hands. A bit fresher and more authentically Italian.
We end the week with a seasonal frittata and then a culinary journey back to our Thailand vacation where we learned how to make traditional Som Tam while in Chaing Mai. Som Tam is a spicy thai green papaya salad...not like the sweet stuff you get in the Thai restaurants here in the States. Nothing like a yummy trip down memory lane for a fun Saturday night. We'll get some Thai beer and maybe even make mangoes with sticky rice for dessert...hope you join us!
|Sunday:||In New Orleans - Dinner at Commander's Palace|
|Monday:||In New Orleans - Dinner at Le Foret|
|Tuesday:||In New Orleans - Conference Finale Dinner|
|Wednesday:||Returning from New Orleans|
|Friday:||Breakfast for Dinner|
|Saturday:||Leftovers: Tortellini Soup|
In the meanwhile, please feel free to check out my past menus or recipes to fill your week with delicious home cooking. I'll be back to my normal menus next week.
|Sunday:||Whole Roasted Chicken, Parmesan Bread Pudding with Broccoli Rabe & Pancetta and Asparagus Shiitake Sauté|
|Monday:||Brown Rice & Beans with Ginger Chile Salsa|
|Tuesday:||Leftovers: Lemony Chicken & Orzo Soup|
|Wednesday:||White Fish with leftover Parmesan Bread Pudding & Grilled Asparagus|
|Thursday:||Leftovers: Brown Rice & Beans with Ginger Chile|
|Friday:||Leftovers: Fish Tacos with Sauteed Brussel Sprouts|
Monday we'll get back to our more traditionally healthy routine with another new recipe from Bon Appétit that is a simple yet yummy sounding twist on beans and rice. We'll then turn our roast chicken from Sunday into a lemony orzo soup and finish off the week with some white fish served alongside leftover parmesan bread pudding and more of that delicious spring asparagus that we can't get enough of these days.
Happy Easter everyone...hope you have a wonderful, delicious day with family and friends.
|Sunday:||SavoryGirl's Homemade Spaghetti & Turkey Meatballs|
|Monday:||Shrimp Enchilado with Rice & Swiss Chard|
|Tuesday:||Leftovers: Spaghetti & Meatballs|
|Wednesday:||Leftovers: Shrimp Enchilado Tacos with sauteed brussel sprouts|
|Thursday:||Asparagus & Shallot Quiche or Frittata with Sweet Potato Homefries|
|Friday:||Tofu & Veggie Stir Fry|
|Saturday:||Leftovers: Quiche & Homefries|
The shrimp enchilado dish is actually a new one that looked good and spicy but also relatively healthy since it's from my Cooking Light cookbook. Quiche or Frittata with my famed sweet potato homefries is another classic comfort food dish for us. I love me some breakfast for dinner! We're trying not to eat out this week since we'll be spending alot of money over the next couple of weeks so Friday will be a quick, easy & healthy DIY Tofu & Veggie Stirfry....brings me back to my grad school dinner days!
So while I'm off galavanting in South America over the next two weeks, I obviously won't be cooking. So while I won't be providing new menus I will be providing links to menus from roughly this time last year for you to leverage if you're interested. Feel free to peruse the rest of the menu archives as well though...
|Sunday:||Kale, White Bean & Pasta Soup|
|Monday:||Grilled Salmon with Roasted Rapini & Tomatoes (DIY)|
|Tuesday:||Chicken & Asparagus with Melted Gruyere|
|Thursday:||Leftovers: Chicken & Asparagus|
|Friday:||Leftovers: Frozen Vegetarian Cassoulet from February 5th menu|
|Saturday:||Eat Out: Dave’s in town from L.A.|
|Sunday:||BBQ for my Board Director's Going Away Party|
|Monday:||Moroccan Halibut & Carrots w/ Cous cous and Cucumber Salad|
|Tuesday:||Poached eggs with mushrooms, tomatoes & grilled toast|
|Wednesday:||Leftovers: Poached Eggs|
|Thursday:||Saigon Chicken Rice Soup|
For our Monday fish night we're making a Morcoccan Halibut that we made once before and I remember it being delicious. We'll serve it with cous cous and a DIY cucumber salad. For the salad I'll macerate some sliced cucumbers by putting them in a baggie with 1 tsp salt & 1tsp sugar, some other herbs that strike my fancy and mix it all up in the bag and let it sit for 30 minutes or so to soften the cucumbers and release some of the juices. Mix in some thinly sliced shallots and then serve. Really you can mix in any other vegetables or herbs...the macerated cucumbers are just a base for the salad.
You all know we love eggs for dinner and this poached eggs with mushrooms & tomatoes t is a winner that we've made before. We like to serve it with a rustic wheat bread sliced thinly, rubbed with olive oil and thrown on a hot grill. The Saigon Chicken Rice soup, is new one for us though. It's from my fabulous cookbook, Slow Cooker: The Best Cookbook Ever, so I'm sure it will be delish!
|Sunday:||Niece’s First Communion & Reception in Sacramento|
|Monday:||Pan Seared Scallops with Ginger Orange Spinach|
|Tuesday:||Springtime Spaghetti Carbonara|
|Wednesday:||Leftovers: Spaghetti Carbonara|
|Thursday:||Slow Cooker Sweet & Spicy Asian Pork Shoulder with Brown Rice|
|Friday:||Leftovers: Asian Pork Shoulder|
|Saturday:||Friend’s Cinco de Mayo Baby Shower|
We LOVE scallops but don't make them very often, so I'm pretty excited about Monday's dinner. The Carbonara dish looks like a nice slightly lighter version so that will be a bit of a treat mid-week. The Sweet & Spicy Asian Pork Shoulder is an oldie but a goodie from Martha Stewart's Real Simple magazine. It's so easy to make and it's seriously addictive. The first time I made it I honestly made it again one week later when Christian had some friends in town..it's that good. The bok choy in the dish cook down quite a bit though, so it might not be a bad idea to make another veggie to serve on the side, or maybe a side salad. Delish! Oh, and if you don't have Chinese Five Spice on hand, no worries. It's pretty easy to make out of basic spices...just combine the spices below and store in small airtight container in a cool, dry place.