Weekly Menu: May 12-18, 2013
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
Saturday: Eat Out
We're continuing our simple and healthy trend this week with a mostly vegetarian menu…summer's right around the corner you know! So first up is a new recipe from Bon Appétit for an Italian Vegetable Stew. It's a little wintery since it has collard greens and kale in it, but it looked so rustic and yummy I just couldn't resist…served alongside some hearty whole grain bread and you have yourself the perfect Sunday meal.

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!
Weekly Menu: September 2, 2012
Sunday: Camping at Lake Tahoe: Grilled Salmon with Corn & Black Bean Salad
Monday: Returning from Lake Tahoe - easy take out
Tuesday: Chinese Steamed Fish with Baby Bok Choy and Brown Rice
Wednesday:  Summer Minestrone Soup with Rustic Bread
Thursday: Leftovers: Minestrone Soup
Friday: Eat Out for Suz’s Birthday!
Saturday: Seasonal Veggie Frittata with Sweet Potato Home-fries
Since we're just returning from our fabulous long weekend camping in Lake Tahoe this will be a pretty easy cooking week as we get back into the routine of real life. Both the Chinese Steamed Fish and Summer Minestrone Soup are dishes we've been cooking for years.  They're quick, easy, healthy and delicious. After my birthday celebration, we'll finish the week off with a DIY dish we've been making since college...some things you just never grow out of and sweet potato home-fries is definitely one of those things!

My birthday is this weekend so we're planning a fun night out...checking out a relatively new restaurant called Heaven's Dog.  It's Charles Phan's (owner & chef at the Slanted Door, which we love!) new place in Soma with Chinese cooking and pre-prohibition era cocktails so we're pretty excited to check it out.  Then we're going to Local Edition for a couple of drinks.  This is the newest bar from the fabulous Bourbon & Branch crew so I'm sure it will be fantastic. Then I think we're going to meet some friends out to go dancing since I love dancing but we never do it...fun night out.  Happy Birthday to me!

Weekly Menu: August 26, 2012
Sunday: Oreccheitte with Braised Broccoli Rabe & Sausage
Monday: Grilled salmon and Summer Squash with Brown Rice Salad with Crunchy Sprouts & Seeds
Tuesday: Leftovers: Frozen Vegetarian Bean Cassoulet with Roasted Red Pepper & Spinach Salad
Wednesday: Leftovers: Orecchiette
Thursday: Leftovers: Vegetarian Bean Cassoulet with Salad
Friday: Camping at Lake Tahoe: Grilled Steaks and Sweet Potatoes in the Campfire
Saturday: Camping at Lake Tahoe: Chicken Fajitas with Refried Beans
We're keeping it simple this week as we gear up for our Labor Day Weekend camping trip to Lake Tahoe. Sunday is one of our all-time favorite dishes that is always in rotation, no matter what time of year. So admittedly, it's a bit of a more winter-y dish...but to be honest it has felt like winter in San Francisco the past few days! Monday we're grilling up some salmon and summer squash to serve alongside another batch of that Brown Rice Salad with Crunchy Sprout & Seeds that we made last week. It was that good...we decided to make a second batch as soon as we ran out of it last week!  We're depending on some leftovers we've had in the freezer to round out the rest of the week so we have time at night to start pulling together our camping gear and packing up.

Then we're heading up to Lake Tahoe nice and early on Friday...if you've never been, put it on your bucket list!  There are very few places as spectacular and amazing as Lake Tahoe in the summer. When we go camping we do it SavoryGirl style...cooking delicious food over the campfire all weekend long. I haul up my spices, knives, cutting boards, french press and we eat well...particularly for breakfast and dinner. We take it easy for lunch and go old school with PB&J to take on our hikes and down to the beach or we'll ride our bikes up to Tahoe City for lunch. Breakfast is eggs and bacon or pancakes on the camp stove. Of course, don't forget the s'mores fixins! Some people think it's crazy to cook so much while camping, but I love it because I get to cook outside and I have tons of free time so there's nothing else pulling for my attention!

Have a fantastic Labor Day Weekend...I hope it's full of fun, family, friends and of course fantastic food!
Weekly Menu: August 19-25, 2012
Sunday: Takeout Pizza & Salad to celebrate Christian’s triathlon!
Monday: Fish & Bean Tacos with Avocado Salsa & Spicy Brussel Sprouts
Tuesday: Dinner with friends at Saha, my Check, Please Bay Area Reviewed Spot!
Wednesday: Grilled turkey sausage with Brown Rice Salad with Crunchy Sprouts & Seeds
Thursday: Chicken & Corn Soup with Chile-Mint Salsa
Friday: Leftovers: Brown Rice Salad with Sausage
Saturday: Leftovers: Chicken & Corn Soup
First things first...a huge congrats to Christian for completing his 3rd triathlon this Sunday!  In celebration we're indulging in some delivery pizza, which is rare for us and therefore feels special for Christian. I'll have to make sure I get a good workout in too so I deserve it! Monday is one of our old standbys...a fabulous take on fish tacos that is simple and healthy.

Tuesday we have a rare mid-week dinner date with some friends. My episode of Check, Please! Bay Area re-aired recently and a friend at work reached out wanting to get together and try my restaurant so we're heading to Saha. We haven't been in a while and obviously I love it, so I'm pretty excited to introduce some new friends to an old favorite.

Wednesday & Thursday are two new dishes from the June & August issues of Bon Appétit...my go-to resource for stellar recipes. Christian requested "something with lentils" this week so the Brown Rice salad looks like a nice way to incorporate them into a meal without it feeling like a heavy, winter-like dish. The chicken soup is a new take on one of our all-time favorites...Chicken Tortilla Soup. Not that the old favorite needs any fixing, but sometimes a fresh spin on an old dish is fun!  
Weekly Menu: August 12-18, 2012
Sunday: Grilled Filet Mignon with Nectarine and Blue Cheese Salad with Plum Vinaigrette
Monday: Quinoa Soup
Tuesday: Disappearing zucchini orzo with grilled shrimp
Wednesday:   Leftovers: Quinoa Soup
Thursday: Leftovers: disappearing zucchini orzo
Friday: Easy egg dish (DIY)
Saturday: In Sacramento for Christian’s Triathlon tomorrow
This Sunday is our 7 year wedding anniversary, so it's a special day and while we've been celebrating all weekend (because that's how we roll!) we've decided to keep it simple and cook a nice meal for ourselves on the actual day. So we're indulging in some quality filet mignon and serving it alongside a seasonal salad with a nice bottle of wine.  Perfect, intimate night in.  We'll likely whip up a nice homemade dessert as well.  Maybe a summer berry clafouti or homemade strawberry shortcake.

We somehow had an extra night of dinner last week (I think I forgot to account for one night of leftovers) and ended up eating out with a friend we hadn't seen in a while so the Quinoa Soup got bumped from last week into this week since we already had the ingredients on hand.  It's a good Ecuadorian friend's family recipe so I'm pretty excited to try it out and see if it is similar to the Quinoa soup I loved so much while traveling in Peru.  The rest of the week is "oldie but goodie" recipes.  Disappearing zucchini orzo is one of our favorites...especially this time of year when you're drowning in zucchini!  If you need ideas for an easy egg dish check out my post on breakfast for dinner here.

Christian's competing in his third triathlon next weekend so we'll be up at his sister's place in Sacramento and likely just eat dinner with them.  Good luck Christian, I know you'll do awesome!  
Weekly Menu: August 5-11, 2012
Sunday: Pork Tenderloin with Plum Chutney and Corn Pudding with Mushrooms
Monday: Pan Seared Salmon with Pumpkin Seed Cilantro Pesto and grilled squash
Tuesday: Juan's Family Quinoa Soup
Wednesday: Leftovers: Quinoa Soup
Thursday: Pasta Salad with Melon, Pancetta & Ricotta Salata
Friday: Eat Out for our 7 Year Anniversary at State Bird Provisions!
Saturday: Leftovers: Pasta
If you've been paying attention to my menus lately you've probably noticed that my cooking and recipe experimentation has been lacking a bit.  There's been a lot of travel, visitors, busy weekends...hey, it's summer!  Finally, things feel like they have died down a bit, at least for the next few weeks, so I'm being ambitions this week and planning 5 new recipes.  None of them seem too difficult but they all sound delicious so I have a feeling there's going to be some good eating this week!
Weekly Menu: July 15-21, 2012
Sunday: Grilled Salmon with Grilled Corn, Roasted Red Pepper Salad (DIY)
Monday: Ground Turkey & Veggie Pasta (DIY)
Tuesday: Shrimp Tacos with Peach Salsa and Grilled Zucchini (DIY)
Wednesday: Leftovers: Pasta
Thursday:
Friday: In Boston/Cape Cod
Saturday:
This is a short week for us, so it's 100% DIY and mostly designed to use up everything in the fridge before I head out to the East Coast for a week and a half. It's also a week that is focused on all of the great summer produce that is in season so you should be able to find all of the fruits and veggies for this week's menu at your local farmer's market.  Since it's an all DIY week I've provided some insight as to how we'll pull everything together in the SavoryGirl household:

For the corn salad on Sunday, we'll grill whole ears of corn (still in the husk, but peel it back to take all of the silk out first and then re-wrap it) until the husks get black and crispy and the corn on the inside is tender, about 15 minutes.  Cut the kernels off the ears of corn once they're done (invert a small bowl into a big bowl to prop the ear up vertically while slicing and keep the flying kernels contained!).  Then we'll mix in some chopped roasted red pepper, black beans, a bit of olive oil, lime juice, salt, pepper and red pepper flakes.  Voila!  Delicious grilled corn salad to go along with your salmon.
Weekly Menu: June 17-23, 2012
Sunday: Pineapple Glazed Chicken with Jalapeno Salsa, Black Beans & Rice
Monday: Miso Glazed Salmon with Braised Bok Choy
Tuesday: Leftovers: Pineapple glazed chicken
Wednesday:    Gnocchi with Zucchini Ribbons & Parsley Brown Butter
Thursday: Leftovers: Gnocchi
Friday: Huevos Rancheros
Saturday: Eat Out
First full week back after our long vacation to the Galapagos & Machu Picchu...time to get back in the cooking swing of things!  Since we've left, summer has arrived so hopefully this menu feels a bit lighter and more summery to you.  The first two recipes are new ones that have been on my "to be cooked" spreadsheet for a while, both from Epicurous so I'm sure they'll be delish.  Especially the chicken...pineapple is pretty much my favorite fruit.  The miso glazed salmon is also one we haven't tried before, but in our household it's virtually impossible to go wrong with salmon.  If you're worried about buying miso for this one dish and never using it again, fear not!  Miso has a million great uses in everyday cooking...you can use it as a milk/butter substitute in some dishes, you can tenderize meat with it, use it in salad dressings, etc...  Here is a good article on miso to get you started.

The Gnocchi dish is from the cookbook Eating Well in Season.  We've made it quite a few times and it is definitely a winner.  Usually we make homemade gnocchi to go with it, but since we're making it mid-week we'll likely just buy some fresh gnocchi at our little Italian market down the street (Lucca Delicatessen for those of you in the area).  No shame in that!  But if you want to get adventurous (maybe move it to a weekend dish) and make your own gnocchi here is a post I wrote a while back on how to do that and the recipe I use to get perfect airy little gnocchi.

Friday is my favorite go-to breakfast for dinner dish.  Huevos Rancheros...the recipe I've linked to is my DIY version but it's super flexible so feel free to make it your own.  It's quick, tasty, filling and pretty healthy.  Happy Cooking & Eating!
Weekly Menu: June 10-16, 2012
Sunday:  Last few days of vacation...Cuzco, Peru
Monday:
Tuesday:
Wednesday: Quick and Easy Take-Out - First Night Back from Vacation   
Thursday: SavoryGirl's Tortellini Soup
Friday: Leftovers: Tortellini Soup 
Saturday: Veggie Omelets & honey toast  (DIY)
Okay, so we're finally getting back from vacation this week, but since it's always a bit hectic and exhausting the first few days you're back we're keeping it pretty simple in terms of dinner, which may not be that helpful for you.  So if not, please feel free to check out any of my previous menus or favorite recipes  to fill in the gaps.  We'll get back in the swing of things next week, I promise!
Weekly Menu: June 3-9, 2012
Sunday Nona’s Umbrian Lentil Soup
Monday Grilled Grouper w/ Apricot Ginger Relish, Grain & Veg
Tuesday Leftovers: Lentil Soup
Wednesday Leftovers: Fish Tacos with beans & spicy brussel sprouts  
Thursday Beef Tataki with side noodle salad (DIY)
Friday Eat Out
Saturday Leftovers: Beef Tataki
We're still on vacation...but now we've moved from Ecuador to Peru.  Dining at Astrid y Gaston in Lima (one of the top 50 restaurants in the world!), heading to Cuzco and then hiking & camping our way up Machu Picchu for four days.  So while we certainly aren't following this menu this week, we did follow it this time last year so I thought I would share it as a resource for you while we are away.  The Beef Tataki dish is phenomenal. If this menu doesn't work for you, remember you can always peruse my 18+ months of previous menus or favorite recipes and make a menu that works best for you.  Happy eating!  Peruvian foodie photos, stories & video to come...