Weekly Menu: April 22-28, 2012
Sunday: Suz in Baltimore for work: Christian's Posole
Monday: Suz in Baltimore: Grilled Fish, Roasted Rapini & Tomatoes & Barley (DIY)
Tuesday: Suz in Baltimore:: Turkey & Veggie Pasta (DIY)
Wednesday: Leftovers: Posole
Thursday: Leftovers: Turkey & Veggie Pasta
Friday: Friends in town: Dinner Out
Saturday: Friends in town: Forage SF Wild Kitchen with Friends in Town
As promised, my menus aren't going to be super helpful this week and next week due to a hectic schedule between work travel and friends in town.  That being said, Christian is still cooking for himself while I'm out of town so I thought I'd share what he's planning.  As most of us know, cooking for one isn't nearly as much fun as cooking for two or more.  Why?  Well because if you cook for one, odds are your stuck with all of the cleaning too.  Wah, wah.

But Christian's fabulous posole is a one-pot wonder.  I'm jealous he's making it when I'm not around. Honestly better than most I've had in restaurants and super easy.  The rest of the week is DIY and pretty healthy with a Tuesday throw-back to our college days.  Ground turkey, veggies and pasta used to be our go to dish...and we thought it was oh so gourmet back then!
Weekly Menu: April 15-21, 2012
Sunday: Asian Inspired Pot Roast with Creamy Grits & Spicy Bok Choy
Monday: Leftovers: Tacos from last week
Tuesday: Leftovers: DIY Pizza from Saturday
Wednesday: Leftovers: Pot Roast
Thursday: Ginger Pear Pumpkin Soup with side salad & bread
Friday: Christian's brother Kyle is in town! Eat Out
Saturday: Leftovers: Soup
This week's menu is very leftovers heavy...not on purpose really more because our meals last week stretched further than we thought they would.  Made our grocery shopping bill very affordable this week!  If you followed along last week, I hope your Tacos and Pizza came out as delicious as ours did.  If yours weren't a home run in your house (it happens to all of us!), just try to get creative and turn your leftovers into something new. The taco meat could turn into a layered enchilada casserole for example.

If you didn't try the DIY pizza night that I recommended in last week's menu I encourage you to do so soon.  We've been trying to make homemade pizza for quite a while and this dough recipe and minimalistic approach to toppings made our most successful DIY pizzas yet!  The dough requires no kneading, is super easy and comes out great even without a pizza stone or fancy tools/ovens. Blistered, crispy crust at home, really! Christian even said these could replace going out to eat fancy artisan pizzas at restaurants for him. High praise from a pizza lover in a city with great artisan pizza everywhere you turn (Tony's, A16, Una Pizza Napoletana, Pizzeria Delfina, Delarosa, just to name a few of our faves!).  I'll be writing a post about our successful pizza night soon...stay tuned.
Weekly Menu: April 1-7, 2012
Sunday: Butternut Squash & Chickpea Farrotto
Monday: Halibut in Dashi with Vegetables
Tuesday: Leftovers: Farrotto
Wednesday: Rosemary Red Wine Chicken with Roasted Brussels Sprouts and Wild Rice
Thursday: Gastronomy at the the Exploratorium after Dark
Friday: Leftovers: Rosemary Red Wine Chicken Pasta
Saturday: Veggie Omelets & Honey Toast (DIY)
Oh, Sunday is going to be a good day...as long as Christian doesn't play any crazy April Fool's jokes on me!  This Heirloom Squash Farrotto is one of our favorite recent finds. Whatever you do, don't skip the Cumin Yogurt sauce on top...it's one of the best parts of this dish.  So comforting, well spiced and yummy!  Our seafood dinner this week is the fish we were supposed to make last week but our curried chickpea stew made enough for 3 nights worth of dinner so we pushed it off to this week.  For Wednesday, we have a 1/2 botttle of red wine that we didn't love sitting in our fridge so we're going back into the archives to make a red wine marinated chicken dish I remember being pretty darn good. 
Weekly Menu: March 25-31, 2012
Sunday: Mad Men Premiere! Julia Child’s Steak au Poivre, Haricot Verts a la Provencale & Gratin Savoyard
Monday: Leftovers: Cauliflower & Chickpea Stew (from last week's menu)
Tuesday: Leftovers: Mad Men Meal
Wednesday: Poached Halibut in Dashi with Vegetables
Thursday: Moroccan Carrot Soup with Side Salad & Sesame Bread
Friday: Leftovers:Carrot Soup
Saturday: Eat Out
Mad Men is back and we are super excited!  So for the premiere we'll be making us a '60s inspired meal à la Julia Child.  I chose these three dishes out of my copy of Mastering the Art of French Cooking (while catching up on SMASH, if you must know!) but coincidentally found another blogpost that made almost the exact same 3 dishes as a meal as well...and they aren't lazy like me so they actually typed up the recipes for those of you who don't own a copy of MTAOFC.  The only difference, is that I am making Gratin Savoyard instead of Gratin Dauphinois.  The difference between these two dishes is that for Gratin Savoyard you substitute beef stock for the milk and add 2 extra TBS of butter.  
Weekly Menu: May 22-28, 2011
Sunday: Beef Bulgur Bean Burgers & Baked Sweet Potato Fries
Monday: Shrimp & Balsamic-Orange Onions
Tuesday: Leftovers:Beef Bulgar Burgers
Wednesday: Leftovers:Shrimp & Balsamic
Thursday: Dirty Rice (DIY - see below)
Friday: Early Dinner @ Lovejoys Tea House
Saturday: Dinner @ Saha with Jen & Brent
For Thursday's dinner, I'm using the term “dirty rice” loosley.  I typically don’t have chicken livers on hand (which is what puts the "dirty" in dirty rice.) so I just use leftover rice and mix it together with cooked sausage, ground chicken or beef or shrimp and some seasonings...usually including a bit of tomato paste, chili flakes and garlic.  I often throw in whatever veggies I have on hand to use them up as well.
Smoky Pea, Prosciutto & Artichoke Pasta
The EatingWell website very rarely steers me wrong, and this recipe is certainly no exception.  It's a relatively quick and easy recipe, unless you've never worked with fresh artichokes to get the heart for a recipe.  That takes a little bit of time, but once you do it once or twice you'll breeze right through it!  The lemon water is imperative so you don't end up with brown ugly artichoke hearts.  Of course, you could certainly use canned artichoke hearts, but with the spring peas & artichokes in season and so great right now this is a great way to use local, seasonal veggies in a delicious recipe.
Weekly Menu: May 15-21, 2011
Sunday: Peach Sage Crock Pot Pork Loin  & Swiss Chard (DIY - see below)
Monday: Grilled Cheese & Tomato Soup (DIY)
Tuesday: Eat Out - Doggone Comedy Fundraiser Night
Wednesday: Leftovers: Pork Loin & Grilled Asparagus
Thursday: Smoky Pea & Artichoke Pasta
Friday: Dinner with friends
Saturday: In Sacramento visiting family
  Sunday’s DIY - I plan to simply sear the salted/peppered/garlic pork loin then then sauté 2 whole onions sliced with a big bunch of chopped sage.  I'll pile it all in the crock pot pour a can of peach nectar and a bottle of beer over it set it on low and let it cook for 10 hours.  We'll likely serve it on top of grilled sourdough sage bread slices (from a bakery in the Outer Sunset...it was the inspiration for this dish) and a side of swiss chard sauteed and topped with toasted walnuts.   For Thursday’s dinner, feel free to use canned artichoke heart & frozen peas to make this a much quicker week-night dinner.  
Stinging Nettle & Walnut Orecchiette

This is a SavoryGirl Original, but based on one of our favorite recipes (Braised Broccoli Rabe with Orecchiette). We randomly stumbled across Stinging Nettles at our local Farmers’ Market this weekend and decided to give them a try based on all the good things we’ve heard about them.

Once we got the stinging nettles home we (luckily) did some quick research and found out that there were some serious implications to working with them....so you have to really be careful and prep them properly or else feel a similar sting to that of fire ants due to the formic acid that the little spines all over the plant secrete. That’s right, formic acid. Yikes. Okay, don’t be scared off though, the prep is quite simple...here’s what you do: