Weekly Menu: July 6-12, 2014
Sunday: Salmon Panzanella
Monday: Salsa Class! Leftovers: Salmon 
Tuesday: Dinner at La Urbana
Wednesday: Leftovers: Salmon Panzanella
Thursday: Drinks & Dinner Plans
Friday: Dinner Plans
Saturday: Taco Night!
I have to say...I am loving my newly single life.  So many fun things to do with so many fun people all the time that I'm finding it hard to find enough days in the week!  That also means I'm continuing to find it hard to make time to  invest in my passion of cooking.  Eating?  Not so much!  Man I've been eating well these days.  But my new strategy is to make the most of it when I am able to cook.  Meaning cooking something more elaborate or something I really love when I do have the time to cook which hopefully will often be on Sundays since I love the tradition of a big/special Sunday meal and find cooking a cathartic way to wind down my weekend and get myself in a good place to start off the new week.

  So this week I'm cooking one of my all-time favorite Summer meals...Salmon Panzanella.  A simple, healthy but utterly delicious grilled bread salad with heirloom tomatoes, cucumbers, olives, capers and onion topped off with grilled salmon.  My mouth is watering just thinking about it.  Add a glass of Sauvignon Blanc and a seat on my patio and you have a perfect summer evening!

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week.  Happy cooking...
Weekly Menu: June 22-28, 2014
Sunday: Taco Night!
Monday: Leftovers: Kasbah Soup (6/8/14 Menu)
Tuesday: Giants Game!
Wednesday: Leftovers: Tacos
Thursday: Leftovers Kasbah Soup before Drinks
Friday: Dinner Date
Saturday: Board Retreat
So technically I'm home at night a bit more this week which I'm looking forward to.  But I"m keeping it pretty simple anyway to ensure I don't set myself up to fail in case things get busier as they tend to do.  I can't tell you how much I"m looking forward to Taco Night tonight...it's honestly one of my all-time favorite dinners.  So simple...ground turkey, lots of homemade hot taco seasoning mixed in, shredded cabbage, avocado, melty mexican cheese and a mix of salsa and hot sauce.  Corn tortillas grilled with blistery black marks of course!  Side of spicy sauteed brussel sprouts and re-fried beans and you have a happy SavoryGirl!  Then those will serve as leftovers this week (and next week...I'll freeze some of the meat).  I'll also be pulling leftovers out of the freezer from my June 8th menu to enjoy some more of that delicious "Take-Me-To-The Kasbah" Chicken & Couscous Soup to round out my week.  Yes, I know yesterday was the first day of summer...but remember, this is San Francisco.  Our summer starts in September so it's been a bit cool and foggy!

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week. Happy cooking...
Weekly Menu: June 1-7, 2014
Sunday: In San Diego
Monday: Huevos Rancheros
Tuesday: Leftovers: Posole Soup from freezer
Wednesday: Drinks/Snacks out with a friend
Thursday: Leftovers: Posole Soup
Friday: Leftovers: Posole Soup
Saturday: Dinner with friends after a day sailing! 
I fully admit this is a lazy cooking week so my menu likely won't do you a whole lot of good.  But since I just got back from a long weekend in San Diego I decided to keep it simple and leverage some yumminess from the freezer that I made a couple of weeks ago.  As always if you're cooking for more than one or want a bit more variety please visit my menu archives and recipes to find other meals to round out your week. Happy cooking...
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: 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 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!