Weekly Menu: August 10-16, 2014
Sunday: Dinner at Alexander's Steakhouse!
Monday: Summer Minestrone Soup
Tuesday:  Drinks & Dinner Out
Wednesday:  Leftovers: Soup
Thursday:  Grilled Chicken with Rapini & Tomatoes
Friday:  Leftovers: Chicken with Rapini
Saturday:  Drinks & Dinner Out
August has arrived and our typical San Francisco summer appears to have arrived with it.  Foggy, windy, cool.  But instead of complaining about it I'm embracing it by making one of my favorite summer soups this week.  It's a simple but yummy minestrone chock full of squash and tomatoes.  Super healthy and delicious.  Later in the week I'll keep it simple with an easy grilled chicken dinner, but I'll be using a dry rub that my wine-club sent me to spice things up a bit.

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: August 3-9, 2014
Sunday: Camping in Tahoe!
Monday: Camping in Tahoe!
Tuesday: Asparagus Mushroom & Goat Cheese Frittata with Sweet Potato Homefries
Wednesday: Leftovers: Fritatta and Homefries
Thursday: Drinks/Dinner Date
Friday: Brooke Visiting!  Dinner Out
Saturday: Party Bus to Napa with 6 Great Friends!
I'm going camping, I'm going camping!  Yippee!  I thought I wasn't going to get to go this year now that I'm no longer with my built-in camping partner in crime (and apparently none of my friends camp) but that same great ex-husband gave me his car while he's out of town for two weeks.  So I'm taking an impromptu solo trip up to Tahoe to get at least a little bit of camping and Tahoe beach time in this summer!  I've never camped by myself but I'm actually really looking forward to the experience.  And some solid me-time is in order...especially after this week which ended up being crazy busy and unexpectedly weird in not the best way.

Then next weekend one of my closest friends is coming to visit which I'm super excited about...but in between all of that fun I'll be whipping up a seasonal frittata and my famous sweet potato homefries.

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: July 27 – August 2, 2014
Sunday: Pan Seared Scallops with Ginger-Orange Spinach
Monday: Work Event at Epic Roasthouse
Tuesday: Taco Night!
Wednesday: Leftovers: Tacos
Thursday: SOCAP Event at Skates on the Bay & Drinks at Noir Lounge
Friday: Dinner out and then Tainted Love at Bimbo's!
Saturday: Camping!
Cooking up some delicious scallops this Sunday after a day of hiking and BBQing in the sun with some friends. Figured lunch may be a little meat heavy so keeping it light and summery for dinner makes sense.  It's been absolutley gorgeous here this weekend so I'm looking forward to enjoying this Sunday supper on my patio! Perfect end to a great weekend.  I never got around to making tacos last week since my soup stretched further than I expected so that will round out the rest of this week in between a few work social events.  Then after a fun Friday night seeing my favorite 80s cover band, I'm heading out on an impromptu camping trip.  Summer is in full swing!

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: July 20-26, 2014
Sunday: Take me to the Kasbah Chicken & Couscous Soup
Monday: Salsa Class! Leftover Soup
Tuesday: Taco Night!
Wednesday: Leftovers: Soup
Thursday: Drinks/Dinner Out
Friday: Leftovers: Tacos
Saturday: Dinner Out
So my Sunday cooking adventure this week is a soup that I just made two months ago, but it was so good and I still have some golden raisins on hand so I'm making it again!  It's been alternating between being amazingly gorgeous and typical SF foggy summer weather here so soup is perfect for those foggy days.  Then I'll be having my own little Taco Tuesday, which you know is a SavoryGirl favorite, and then leftovers will round out the rest of the week between a couple of dinners out.menu archives and recipes to find other meals to round out your week.  Happy cooking...
Weekly Menu: July 13-19, 2014
Sunday: St. Vincent Farm Dinner at Bloomfield Farms!
Monday: Salsa Class! Leftovers
Tuesday: Ligurian Pesto with Handmade Spaghetti
Wednesday: Chicken with Grilled Corn and Nectarine & Blue Cheese Salad
Thursday: Board Meeting Leftovers: Chicken, Corn & Salad
Friday: Leftovers: Chicken, Corn & Salad
Saturday:  Dinner Out
My dedicated cooking adventure this week?  Homemade pasta and pesto!  Although I have to admit...I cheated and already made it on Friday because I got invited to an amazing farm dinner hosted by a local beer/wine merchant for Sunday!  Super excited about that...don't worry I'll share the experience here soon.  So while my menu shows the Pasta and Pesto being made on Tuesday to provide you with the link I'll really be eating leftovers of the already made pasta on that night.   Easy breezy!  Later in the week I'm grilling up some great looking corn that I got at the farmer's market and making a delicious Nectarine & Blue Cheese Salad that I made last year.  Seeing the amazing nectarines at the Farmer's Market made me think of it...love getting dinner inspiration from the best seasonal ingredients on hand!  The salad also uses seasonal, fresh plums in the dressing, but I likely won't do that because if I'm remembering correctly I didn't think the dressing was good enough for the extra effort of making it.

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: 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 15-21, 2014
Sunday: Mom's Vegetarian Lasagna
Monday: Dinner Party at Annie's
Tuesday: Local Conference Dinner
Wednesday: SF Bachelor Auction
Thursday: Board Meeting
Friday: Leftovers: Vegetarian Lasagna
Saturday: Night Out on the Town
Wow...I thought last week was busy but I'm literally not home one night this week!  Crazy how much my life has gone from 0 to 100 in such a short period of time.  It's good...I like being busy and social, but this week is a bit much so I'm going to be exhausted by Friday.  So I'm planning in advance and getting some quality, yummy home cooking in on Sunday that I can also have as comfort food come Friday.  I've been making this veggie lasagna for years and years and it is soooo good.  Maybe not the healthiest in the world despite the "veggie" in the name, but who's looking for healthy when eating lasagna anyway?!

As I'm sure you do this week in particular...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 8-14, 2014
Sunday: Take-Me-to-the-Kasbah Chicken & Veggie Soup with Couscous
Monday: Catch-up dinner with Quinton
Tuesday: Spicy Barley, Kale, Avocado & Egg Bowl
Wednesday: Comedy Club Date!
Thursday: Leftovers: Kasbah Soup
Friday: Leftovers: Barley, Kale, Avocado, Egg Bowl
Saturday: Girl's Night Out Dancing! 
Another busy week ahead but I am cooking a bit more which I'm looking forward to!  First trying out a new slow cooker recipe for a delicious sounding soup that has couscous and golden raisins as part of the dish.  Then I'm also making a DIY dish using up some cooked barley I've had in the freezer for a while.  Basically just sautéing up some kale with chili flakes and topping the barley with the cooked kale, some chopped avocado and a couple of poached eggs.  Maybe a bit of salsa or a drizzle of sesame oil. Totally my kind of easy, healthy dinner.  You really could get as creative with it as you want depending on what you have in the house and your mood.  Grain, veggies, eggs...pretty great building blocks!

As always if you need a few more recipes for this week 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...
Weekly Menu: May 25-31, 2014
Sunday: Steak Stir-Fry
Monday: Memorial Day BBQ with Friends
Tuesday: Leftovers: Stir-Fry
Wednesday: Breakfast for Dinner
Thursday: Leftovers: Stir-Fry
Friday: In San Diego
Saturday: In San Diego
This is a short week for cooking so due to the long weekend and the fact that I'm heading out to San Diego at the end of the week for my best friend's baby shower (yippee!).  So keeping it pretty simple and pulling some stir-fry steak out of the freezer to whip up an easy, healthy stir-fry that will last most of the week.  I'll also make breakfast for dinner one night to use up some of the eggs, cheese and veggies I have on hand as well.  Simple, healthy and delicious.

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...
Weekly Menu: May 18-24, 2014
Sunday: Posole Soup
Monday: Grilled Salmon & Roasted Rapini with Tomatoes
Tuesday: Leftovers: Salmon and Rapini
Wednesday: Leftovers: Posole
Thursday: Pop-Up Crepe Dinner with a friend
Friday: Leftovers: Posole
Saturday: Dinner out with Friends
This week is a bit more normal than last week so I'm looking forward to doing a little more cooking.  First up is one of my all-time favorite meals...Posole Soup.  Such a hearty, spicy Mexican soup and relatively simple to make. Technically it's also not all that bad for you if you don't pile it full of cheese and avocado like I often do.  I'll try to be reasonable though, and I may actually swap the usual fattier cuts of pork for chicken to make it a bit healthier.  Then I'm making another favorite easy, healthy DIY dish...grilled salmon with roasted rapini & tomatoes.  Then easy breezy leftovers the rest of the week along with a couple of fun nights out with friends which I'm looking forward to.

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...and enjoy the upcoming Memorial Day Weekend!
Weekly Menu: May 11-17, 2014
Sunday: Leftovers: Spicy Beans & Greens Stew
Monday: Bruins Game then Sushi with Katherine
Tuesday: Leftovers: Spicy Beans & Greens Stew
Wednesday: Dinner with Allison
Thursday: Healthy Turkey Tacos
Friday: PAWS (Pets Are Wonderful Support) Fundraiser Event & drinks for a Rose's birthday
Saturday: Leftovers: Tacos
So the good news is, I suddenly have a very active social life! The bad news is that means my menus are likely less than helpful to others since I'm eating out a bit more and relying on leftovers best I can in between so that I still have time to work out and do other things after work.  But of course in order to have those leftovers that means I need to make sure I'm cooking plenty on the weekends to stock the freezer...so don't you worry, SavoryGirl cooking is still alive and well!  Luckily for this week my freezer is still pretty stocked so it will be an easy week.

First I'll be relying on frozen leftovers of a delicious, healthy Spicy Beans & Wilted Greens stew I made about a month ago.  Then later I"ll pull some frozen ground turkey out of the freezer and make healthy tacos or taco salad depending on my mood.  You know me - I always have the fixings for tacos on hand!

I'm excited that all of my efforts to figure out who I am and what I like to do in my free time now that I'm solo is paying off!  Of course I'll have to keep an eye on the waistline and budget if so much of my social life continues to revolve around food/drinks...but I do live in one of the greatest food cities in the world after all! That being said, if you need a bit more variety and inspiration for the week's meals please visit my menu archives and recipes to find others to round out your week. Have a great week...and of course, Go Bruins Go!!  
Weekly Menu: May 4-10, 2014
Sunday: Roasted Halibut with Banana-Orange Relish and Broccoli Rabe
Monday: Leftovers: Beans & Greens Stew (frozen from 4/13) 
Tuesday: Leftovers: Fish Tacos  
Wednesday: Leftovers: Beans & Greens Stew
Thursday: Bruins Game with Friends!
Friday: Leftovers: Beans & Greens Stew
Saturday: Eat Out
Just returning from a fabulous vacation in Mexico, I'm keeping this first week back easy and healthy.  Easy means lots of leftovers, healthy means lots of veggies and fish with minimal fat but still delicious.  So the only new recipe this week is the halibut dish I'm making on Sunday.  The relish will bring me back to all of the amazing fruit I was eating in Mexico and as you all know broccoli rabe (or rapini) is my all-time favorite leafy green.  The rest of the week I'll be eating leftovers when I'm not eating out.  Repurposing Sunday's fish into yummy fish tacos and a stew that I made back in April and froze half of specifically for a week like this.

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...and of course, Go Bruins!!  
Weekly Menu: April 20-26, 2014
Sunday: Easter Ham & Cheese Enchiladas (recipe below)
Monday: Curried Cauliflower & Chickpea Stew
Tuesday: Leftovers: Cauliflower & Chickpea Stew   
Wednesday: Leftovers: Enchiladas
Thursday: Dinner Party at a friend’s house...
Friday: Leftovers: Cauliflower & Chickpea Stew
Saturday: Eat Out
Ahhh, Easter Sunday.  Holidays when you're living on your own are a bit challenging particularly when you love cooking and celebrating for holidays as much as I do.  But making a huge ham for myself seems a bit silly so instead I'm going to go out for a nice Easter Brunch before the Bruins game and then make a yummy meal for myself that incorporates ham at the very least!  These ham & cheese enchiladas are an old family recipe...but totally DIY.  Simply roll some pepper-jack cheese & ham slices inside of flour tortillas (with some canned jalapenos if you prefer) and fit them all snuggly into a baking dish.  Then make a béchamel sauce (I add a bit of yellow mustard, nutmeg and cheese to mine) and pour it over the top, sprinkle with some cheese and jalapenos, cover with foil and pop them in the oven for about 30 minutes at 350. Easy breezy but oh so delicious.

Then I'll mix it up with one of my favorite dishes, Curried Cauliflower & Chickpea Stew and since I have a dinner party later i the week that about does it for the cooking.  Love those leftovers!

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 Easter everyone...hope you have a great day!  
Weekly Menu: April 13-19, 2014
Sunday: Spicy Bean & Wilted Green Stew
Monday: Grilled Chicken & Veggie Kabobs with Wild Rice
Tuesday: Leftovers: Bean & Greens Stew
Wednesday: Breakfast for Dinner
Thursday: Leftovers: Chicken, Veggies & Wild Rice
Friday: Leftovers: Bean & Greens Stew
Saturday: Eat Out
It certainly feels like Spring has sprung here in San Francisco, but lucky for me it's pretty much always soup and stew weather here.  Even when we have our amazing weather and rare heat waves (both much more often than people give us credit for!)...there's always a chilly or fog-filled day not too far behind.  That's good news because I love me some soup...especially as a Sunday meal.  So this Sunday I'm trying out a new Bon Appétit Stew that is healthy and hearty.  Then I'm bringing a little Spring into the menu by grilling up some chicken & veggie kabobs.  The rest of the week is easy breezy with leftovers and one night where I'll make breakfast for dinner.

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!
Weekly Menu: April 6-12, 2014
Sunday: Pasta with Homemade Sauce
Monday: Leftovers: Pasta
Tuesday: Citrus Rosemary Steamed Snapper with Roasted Brussel Sprouts & Sweet Potatoes
Wednesday: Dinner & Movie with a friend
Thursday: Leftovers: Fish Tacos and Roasted Veggies
Friday: Leftovers: Pasta
Saturday: Eat Out
For my first week getting back in the groove of things I'm keeping it pretty simple with the cooking. I have a tendency to over-do things sometimes so I'm trying to avoid that trap so I don't get frustrated or discouraged in my new adventure of cooking for one.  Sunday I'm making a nice meal out of a gluten-free spinach pasta that I picked up and simply whipping up a homemade pasta sauce with canned roasted tomatoes, garlic, basil and some fresh sauteed mushrooms.  Simple, healthy and delicious.  And if you've never made homemade pasta sauce, try it sometime...for a small portion it really only takes 10 minutes and is so much better than the thick, goopy, high-sodium jarred stuff!

Tuesday I'm making up my own recipe and pulling out my chinese steamer to steam some Red Snapper along with orange slices and fresh rosemary to infuse with flavor lightly.  I'm going to sauté up some thinly sliced kumquats and caramelized onions to serve over top.  The kumquats looked so good in the store I just couldn't resist so I had to work them in somehow!  For a side I'll roast up halved brussel sprouts and chopped sweet potatoes with just a bit of olive oil, salt and pepper.

The good thing about cooking for one is that leftovers stretch very far...so that's it for this week, just cooking two yummy meals and then repurposing them throughout the week along with some fun with friends peppered in.  Of course, if you're lucky enough to be cooking for a larger crowd please visit my menu archives and recipes to find other meals to round out your week.  Happy cooking!
Weekly Menu: January 26 – February 1, 2014
Sunday: Chicken & Chickpea Stew
Monday: Lentil Country Supper
Tuesday: Leftovers: Chicken & Chickpea Stew
Wednesday: Leftovers: Lentil Country Supper
Thursday: Leftovers: Chicken & Chickpea Stew
Friday: Easy DIY Dinner
Saturday: Eat Out
Cooking for one isn't nearly as much fun is cooking for two...but it does mean that you don't need to cook as often since leftovers stretch further.  So I apologize if my menus aren't quite as diverse or helpful for those of you with larger families...but there are lots of good recipes in the archives to round out your week if you need them.

Both of the main meals this week are two of my all-time favorites. The Chicken & Chickpea Stew is hearty and fulfilling, but also leaves you feeling healthy and well nourished which some winter stews don't.  The spice and roasted red pepper add a nice kick that keeps my spoon going in for more even after I'm full!  Lentil Country Supper is a recipe that at first glance, sounds a bit boring.  But it's simple, rustic nature works so well and the sprinkling of herbs on the eggs give it just the right flavor.  A great vegetarian meal to round out your weekly menu.  Friday I"m just going to wing it...based on what I have in the house.  Maybe english muffin pizzas or a vegetarian pasta or even a bowl of cereal...whatever strikes the mood!
Weekly Menu: October 6-12, 2013
Sunday: White Chicken Chili with Corn Tortillas
Monday: Quinoa and Sweet Potato Stuffed Mushrooms with Roasted Red Pepper Salad
Tuesday: Leftovers: White Chicken Chili
Wednesday: Leftovers: Stuffed Mushrooms with grilled Asparagus
Thursday: Leftovers: Baked White Chicken Chili Enchiladas
Friday: DIY Pizza Night
Saturday: Eat Out
I'm keeping it pretty simple this week with two new recipes with leftovers that will stretch and keep my belly happy throughout the week. The first is a spicy white chicken chili from my favorite Slow Cooker cookbook, so the recipe that I linked to above isn't the exact recipe I'll be using but it's pretty close. To make sure I don't get too bored with the leftovers one night I'll turn the chili into baked chili enchiladas. Fill some large corn tortillas with leftover chili, roll them up, nestle them in a greased caserole dish, top them with some shredded cheese, cover with foil and bake at 350° for 20-30 minutes or until heated through and the cheese is melted. Yum!

The second new recipe of the week is one I stumbled on when I was searching for gluten free snack ideas online...somehow I landed on this Quinoa & Sweet Potato Stuffed Mushroom recipe and it looked so simple and delish.  For a side we'll just make a simple spinach and roasted red pepper salad with a bit of shaved Parmesan and walnuts and then grill up some asparagus when we have leftovers.

Leftovers keep a busy week simple for us Tuesday through Thursday and then Friday we have a little fun with a good 'ole homemade Pizza night.  Hope you all have a good and delicious week
Weekly Menu: September 29 – October 5, 2013
Sunday: Lentil Dal with Bitter Greens & Curried Butternut Squash
Monday: Eggs in Purgatory with Artichoke Hearts & Capers over Polenta
Tuesday: Leftovers: Lentil Dal
Wednesday: Leftovers: Eggs in Purgatory
Thursday: Pork Chops with Kale & Brussels Sprout Salad
Friday: Eat Out
Saturday: Leftovers: Pork & Kale Salad
This is going to be a yummy week.  The lentil dal dish from my old, worn Cooking Light cookbook is a really nice vegetarian dish.  Filling, nicely flavored and perfect for this time of year.  For the butternut squash just chop it up in cubes and coat with olive oil, curry powder, salt and pepper.  Roast it at 450 for about 25 minutes, or until soft.

You all know I love eggs for dinner, and this recipe is no exception.  The recipe actually calls for potatoes in the dish, but I like to leave them out and serve it over polenta to make it even more filling.  If you want to go with the original recipe, just serve it with some hearty toast.

Lastly, I've had some nice pork chops in the freezer for a while so I thought I'd pair them with that delicious Kale & Brussels Sprout salad that is always  such a hit over Thanksgiving.  I'm  really looking forward to having that again, healthy, easy & delicious!!