Weekly Menu: September 15-21, 2013
Sunday: Ginger Pepper Salmon
Monday: Vegetarian Lasagna
Tuesday: Lentil Country Supper
Wednesday: Leftovers: Lasagna
Thursday: Leftovers: Lentil Country Supper
Friday: Eat Out
Saturday: Beef Udon Noodle Soup (DIY)
So, in theory this week is a healthy week...full of vegetarian dishes and seafood. In reality though, there is a bit of butter in the salmon dish and the lasagna is drowning in Alfredo sauce and cheese. Lentil country supper...über healthy though, I swear!

We've made this salmon dish from our SF Chronicles cookbook before and it's really quite good. Some may think it covers up the flavor of the salmon too much, but we eat salmon a lot so we need a change every once in a while. The veggie lasagna is one of our favorites of Christian's moms...so it's soul satisfying food for us. A little piece of home. We started making Lentil Country Supper about 5 years ago...got it from a magazine, but no idea which to be honest. It's one of those dishes that is so stupidly simple but for some reason amazingly good in it's rustic flavors. We were addicted from the very first time we made it.

For the DIY night, I typically dry toast about 1 tsp of chinese five-spice powder in a pot for 30 seconds and then add beef broth and a few slices of ginger and let it simmer for about 20-30 minutes. Meanwhile, shred some carrots and cabbage and then slice up some good mushrooms. Add them to the broth along with 2-3 packages of udon noodles (you can find them in the produce section of your grocer...near the tofu) and cook according to the package. Ladle into bowls, sprinkle on some thinly sliced scallions and there you go...delicious and easy Asian-inspired soup!
Weekly Menu: September 8-14, 2013
Sunday: Barley Pilaf Stuffed Acorn Squash 
Monday: Slow Cooker Many-Bean Soup
Tuesday: Leftovers: Barley Stuffed Squash
Wednesday:   Leftovers: Soup
Thursday: Salmon with Roasted Rapini & Tomatoes
Friday: Suz out of town
Saturday: Suz out of town
I'm heading out of town again at the end of this week, but planning on getting some good fall home-cooked meals in before I take off on Thursday night. Starting with a delicious recipe I found last year, Barley Pilaf Stuffed Acorn Squash. We add a little bit of sweet Italian sausage to the filling to make it even more hearty and will serve it alongside a kale salad with a simple lemon-mustard vinaigrette.

The slow-cooker bean soup I made last weekend (had lots of leftover partially soaked beans from the chili I made!) is actually from my cookbook, "Slow Cooker: The Best Cookbook Ever" and a bit different from the one I've linked to above but they're pretty similar. My soup turned out absolutely delicious which is great since I now have lots of it in my freezer.  The main differences between my recipe and the one I linked to above are: I  added canned diced tomatoes, thyme was my only seasoning besides salt & pepper and I put a whole ham hock in the soup and then shred it up and added it back in after cooking. Other than that, very similar. I also used different beans than the ones called for in both recipes based on what I had on hand, so feel free to mix up the choice of beans as well.
Weekly Menu: September 1-7, 2013
Sunday: Labor Day BBQ
Monday: Posole Soup
Tuesday: Leftovers: Orecchiette with Rapini & Sausage
Wednesday: Brown Rice, Veggie and Poached Egg Bowl (DIY)
Thursday: Leftovers: Posole Soup
Friday: Leftovers: Rice Veggie Fried Egg Bowl
Saturday: Birthday Dinner!
I've decided to plan a week of some of my easy favorites leading up to my birthday, which means slightly more decadent than usual in terms of how much meat I'll be eating but still pretty healthy and easy overall.  So of course the week will start off with a good ole' fashioned Labor Day BBQ...brats and beer anyone??  Then I'll make my favorite Mexican soup - Posole, and finish off the Orecchiette with Rapini & Sausage leftovers from last week.  Wednesday I'll be making a super easy, healthy and delicious DIY meal.  Simply brown rice, whatever veggies strike your fancy (I like scallions and a bit of sauteed kale) with a couple of poached eggs on top sprinkled with salt, pepper, red pepper flakes. Yum.  Then leftovers get me through the rest of the week until it's time for a bit of fun with a birthday dinner out!
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!
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: August 4-10, 2013
Sunday: Gnocchi with Zucchini Ribbons & Parsley Brown Butter
Monday: Eating Out - Work Event
Tuesday: Leftovers: Gnocchi
Wednesday: Shakshuka
Thursday: Christian's Posole Soup
Friday: Leftovers: Christian's Posole
Saturday: Leftovers: Shakshuka
So, we haven't been doing great at following our own menus lately.  Work events come up, friends pop into town, etc... which means abandoning our menus to either eat out or order in.  It happens to the best of us at times! That means that there have been a few items on menus from last month that we never actually got around to making, but still have the ingredients in the house.  Namely the Shakshuka and Christian's Posole soup.  So we're going to give those a round 2 this week and hopefully they get made since they're both so yummy.  The one other meal on Sunday is something we made for the first time last year.  At that time I made homemade gnocchi which are super fun and relatively easy but if this week starts out as hectic as the past few have been I may just end up buying fresh gnocchi at our Farmer's Market instead.  This really is a perfect dish to use up all of that summer zucchini that is so plentiful this time of  year.
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!
Weekly Menu: July 21-27, 2013
Sunday: Order in - just back from Sacramento
Monday: Salmon Panzanelle
Tuesday: Leftovers: Salmon Panzanelle
Wednesday: Sambal Chicken Skewers, Dandelion Greens & Rice
Thursday: Shakshuka
Friday: Leftovers: Shakshuka sauce over Polenta
Saturday: Eat Out
I'm finally back in town for the foreseeable future but this first week is still a bit tough with a work dinner for me on Tuesday and my monthly board meeting for Hopalong Animal Rescue on Wednesday so still trying to keep it simple while also being seasonal and healthy. The Salmon dish and Shakshuka are two of our all-time favorites so even though we're keeping it simple I know it will be a very tasty and culturally diverse week!    
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!
Weekly Menu: July 7-13, 2013
Sunday: Shrimp and Pineapple Fried Rice
Monday: Grilled Halibut with Candy Striped Beet & Carrot Slaw
Tuesday: Leftovers: DIY Fish Tacos with Black Bean & Mango Salad
Wednesday: Leftovers: Shrimp & Pineapple Fried Rice
Thursday: Grilled Pork with Nectarine & Blue Cheese Salad
Friday: Leftovers: Pork with Grilled Peaches and Grilled Corn
Saturday: Eat Out
We've been slacking on the cooking a bit lately due to all of the summer fun and travel, but this week we are here and ready for a classic SavoryGirl week of healthy, easy summer dishes. Lots of seafood and seasonal veggies. The shrimp and pineapple fried rice is a new dish for us from one of my favorite cookbooks, Almost Meatless. While Mad Men has ended for the season I still associate Sunday nights with the 60s and for some reason shrimp & pineapple fried rice screams 60s to me!

The candy striped beet & carrot slaw is a recipe we made last summer and it's so super easy and delicious....perfect to pair with grilled chicken or fish. We'll then turn our leftover fish into fish tacos with avocado and a side black bean mango salad. To finish the week off we'll grill up some pork and pair it with a simple and easy salad that we discovered last summer...perfect since stone fruits are at their best right now. Which is why we'll use them again as part of the pork leftovers...grill up some peaches so they get soft and serve them right on top of the leftover grilled pork.  Alongside some grilled fresh corn and you have a perfect summer dinner!  
Weekly Menu: June 30 – July 6, 2013
Sunday:  At Lake Tahoe
Monday:  At Lake Tahoe
Tuesday: SavoryGirl's Tortellini Soup
Wednesday: Taco Night
Thursday: 4th of July BBQ!
Friday: Leftovers: Tacos
Saturday: Eat Out
Since we're just returning from Tahoe this week, we're going to keep it simple once again with a few quick and easy stables.  My family Tortellini soup that I grew up eating and one of our all-time favorites...taco night!  Of course 4th of July is this week as well which means parking ourselves down at Chrissy Field nice and early to stake our claim to a grill and enjoying one of my favorite holidays in the sun.  Hopefully.  We do live in San Francisco, after all...and the 4th is notoriously known for being our foggiest and windiest days of the year, but fingers crossed it's not this year.  When it comes to the 4th, I'm a traditionalist...so no fancy recipes.  Good ole' cheeseburgers, bratwursts, potato salad, chips and dip and American beer and wine. For dessert I do like to do something a bit festive (yet still traditional) with red, white and blue...so we'll see what I come up with this year!  Enjoy a fabulous day with family, friends, good food and great fireworks!

Since, once again, this week's menu is a bit sparse due to all of the summer fun here is a link to past menus and recipes to help you make the most of your dinners this week.
Weekly Menu: June 23-29, 2013
Sunday: Summer Minestrone Soup
Monday: Salmon Panzanella
Tuesday: Leftovers: Salmon Panzanella
Wednesday: Leftovers: Minestrone
Thursday: Dinner with Friends in Town
Friday: Lake Tahoe Wedding Weekend!
Saturday: Lake Tahoe Wedding Weekend!
I'm back from my trip and Summer is in full swing....which means another short fun trip this upcoming weekend. I love that about Summer, every time you turn around there's something fun going on.  This upcoming weekend it's the wedding of someone Christian went to high school with, so all of his friends from high school (who he is still pretty close with and I've known for 14 years) are flying in and we're all heading up to Lake Tahoe to rent a house and have some fun.  Lake Tahoe is one of my all-time favorite places in the world, so having good friends there, a hot-tub to soak in and a great wedding to go to is going to make for an epic weekend...love Summer!

Ok, back to the food...we're dishing up two of our Summer favorites this week.  Summer Minestrone Soup, chock full of zucchini and squash and basil...I know most people don't think of soup for the summer but this is a great, light dish. Our other Summer stand-by is Salmon Panzanella, which I've been making for years. So healthy, easy and delicious it never disappoints.  Great for a quiet dinner in with a glass of white wine or perfect for a summer party since it scales up easily. Happy first week of Summer everyone!
Weekly Menu: June 16-22, 2013
Sunday: Out of Town
Monday: Out of Town
Tuesday: Out of Town
Wednesday: Out of Town
Thursday: Grilled Chicken and Roasted Rapini & Tomatoes
Friday: Eat Out
Saturday: Leftovers: Chicken Fajitas with Black Bean, Mango, Avocado Salad
This is not a very helpful menu - I realize that!  But since I am out of town for work most of the week here is a link to past menus and recipes to help you make the most of your dinners this week.  Back to normal next week...
Weekly Menu: June 9-15, 2013
Sunday: Chimichurri Marinated Steak with Grilled Corn and Seasonal Greens
Monday: Grilled Halibut with Mango Avocado Salsa and Quinoa
Tuesday: Leftovers: Fish Tacos with grilled corn & black bean salad
Wednesday:   Leftovers: Steak Salad with Roasted Red Peppers & Artichoke Hearts
Thursday: Breakfast for Dinner
Friday: Eat Out - friend visiting
Saturday: Out of Town
We've been on a pretty light and clean kick lately, but for tonight Christian has requested some red meat...so we're going to marinate some steak in an Argentinian Chimichurri sauce and grill it up alongside some fresh corn from the Farmer's Market and whatever other seasonal greens look good. Monday we'll return to our lighter ways with some grilled fish and a mango avocado salsa...super simple and easy, but I've attached a link to a Gwyneth Paltrow version featured in Bon Appétit above if you'd like a specific recipe to follow. Then the rest of the week is easy breezy...leveraging our steak and fish leftovers to make tacos and salads, an easy breakfast for dinner dish on Thursday and then the fun of the weekend begins.

Have a yummy week everyone!
Weekly Menu: June 2-8, 2013
Sunday: Basil Quinoa Cakes with Grilled Asparagus
Monday: Disappearing Zucchini Orzo with Grilled Shrimp
Tuesday: Leftovers: Basil Quinoa Cakes with Roasted Cauliflower
Wednesday: Leftovers: Disappearing Zucchini Orzo with Grilled Shrimp
Thursday: Grilled Peach & Chicken Salad (DIY)
Friday: Leftovers: Chicken Tacos with Peach & Black Bean Salsa
Saturday: Kayaking & Wine Tasting in Russian River Valley
Last week got away from us a bit and we ended up eating out/ordering in three times...three!  That's a lot for us since we're usually so good about sticking to our planned menus, but you know it happens to the best of us.  So you'll notice that one of the recipes from last week that we never ended up making, Basil Quinoa Cakes, is reappearing this week since we have all of the ingredients on hand already.

We're also bringing back an old summer favorite from one of my all-time favorite books (which just happens to have yummy recipes included!); Animal, Vegetable, Miracle.  The whole idea of Disappearing Zucchini Orzo is that by the end of the summer everyone is starting to get a bit sick of zucchini since it is so darn plentiful.  So this dish gracefully sneaks it in and uses lots of it up.  So typically this is more of a late summer dish for us, but it's simple, yummy and healthy so we're moving it up in the rotation.  To make it a bit more interesting and filling we always grill up shrimp and serve them right on top of the orzo.

Last, but certainly not least we're whipping up an impromptu salad dish to end the week.  Since peaches have arrived but aren't quite great just yet we'll give them a bit of help by grilling them to bring out their natural sweetness.  Then we'll likely just mix in some fresh mint, toasted almonds and thinly sliced red pepper with some mixed greens and serve a nice piece of grilled chicken on top.  Maybe a sprinkle of goat cheese. Summery, healthy and easy.  Make sure to grill up some extra chicken and peaches and set them aside so you can make a quick salsa (mix peaches with black beans, cilantro and fresh diced jalapeño) and turn this easy dinner into grilled chicken tacos for leftovers.
Weekly Menu: May 26 – June 1, 2013
Sunday: In San Diego!
Monday: In San Diego!
Tuesday: SavoryGirl’s Tortellini Soup
Wednesday: Basil Quinoa Cakes with Grilled Asparagus and Chickpea Salad
Thursday: Leftovers: Tortellini Soup
Friday: Breakfast for Dinner
Saturday: Eat Out
We're still in San Diego for the first couple of days this week and then keeping it pretty simple. Two of my old stand-bys, Tortellini Soup and Breakfast for Dinner.  The one new recipe we are trying out is a pretty simple vegetarian dish that I randomly found a while back...Basil Quinoa Cakes. We'll serve alongside grilled asparagus but also whip up some kind of Chickpea Salad.  At the moment I'm thinking chickpeas, red onion and feta...light, summery and fresh.

Since the menu is a bit light this week, if you need some additional recipes feel free to check out my recipe archives and menu archives.
Weekly Menu: May 19-25, 2013
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 bounty of soon-to-be Summer appears to have arrived early in the Bay Area!  The Farmer's Market was exploding with colors and scents this morning so while parts of my menu were already set I've managed to work in as much of that fresh, local produce as possible.  Starting with tonight...to go along with our traditional Sunday dinner of a roasted pork loin we were inspired by the beautiful squash blossoms at the farmer's market.  So we'll serve those stuffed and baked alongside some fresh dandelion greens sauteed in a bit of olive oil, salt and red pepper flakes. .  Monday we'll continue with some of our amazingly delicious local  asparagus...the spring season is almost over here, so we have to eat it up while we can.  Tuesday we're making a soup that we made about a month ago that we both just loved...Lemony Chicken Orzo Soup, but in the spirit of Spring I'm adding in some fresh spring peas and onions (the tops...similar to scallions).  This soup is so easy to make and so surprisingly fabulous...that zing of freshly squeezed lemon really wakes up your taste buds and turns a normally comforting dish into something light yet still soul satisfying.

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.
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: May 5-11, 2013
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
Friday: Eat Out
Saturday: Spicy Thai Green Papaya Salad with Grilled Shrimp
After almost a week of eating fabulously decadent and delicious food in New Orleans I'm ready to get back in the swing of healthy, homemade cooking!  So I'm being a bit ambitious this week, leaning on leftovers less and planning to make four dishes...two new and two old stand-bys.

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!