Whoa, did this week get away from me or what? And how on earth is it that it's nearly the freaking 4th of July?!?!?!
Anyway.... here's what we've been and will be cooking up around here this week!
(Anything in pink with an asterisk* is from the Farmer's Market.)
- Sunday: Sesame-Soy Soba Noodles (I told you we're a little obsessed with them!)
- Monday: Grilled chicken, summer salad*, roasted baby butterball potatoes* (Hubby started his new job yesterday, so I grilled up some extra chicken for lunches throughout the week -- salad with some sliced chicken on top makes a great summertime workday lunch.)
- Tuesday: Take-out from the Sundance Salad & Hot Food Bar because we had an evening meeting to go to
- Wednesday: Quinoa Pilaf with broccoli* and summer squash*
- Thursday: Garlic Spear* Pasta with crispy shallots, prosciutto, and pine nuts
- Friday: Tamale Pie with leftover shredded chicken
- Saturday: Happy 4th of July! We've been charged with bringing pasta salad to some dear friends' cook-out, so I'm going to go with tried and true and bring the soba noodles. Yum!
Summer is so gorgeous and full-fledged here; it's neat to be able to celebrate the 4th of July like one imagines in one's head -- something you could never count on in the summer-foggy Bay Area. Yay Oregon!
I am soon to post some recipes from last week's yumminess, including camping food...stay tuned!
I stumbled upon your blog recently, and I'm glad I did. I'm looking to start planning menus for the week because I always end up racking my brain at the last minute and eating dinner too late. Thanks for the ideas! I'd love to get some new ideas for camping food.
ReplyDeleteHey Veronica! Thanks for stumbling!
ReplyDeleteI SO hear you about the meal planning thing. It really makes such a difference -- saves time, money, and avoids the last-minute meals that don't get on the table until 9:45pm.
I don't know what else you've checked out on here, but I wrote a post on Meal Planning for Beginners recently -- might be helpful!
And of course, feel free to ask questions anytime.
Hey Dena,
ReplyDeleteLove this. Could you offer more details on the garlic spear pasta? Are these the same things as "scapes," those long green things? I've got some from my csa and would love to try this recipe out.
Big love,
Katie
Hey Katie,
ReplyDeleteYES! That is exactly the same vegetable. Aren't they bizarre and yet so cool? We tried them for the first time last week, and I was hooked. Apparently they're the immature flower of elephant garlic; it gives them a bright, spicy garlic flavor raw and a more mellow, background garlic flavor when cooked.
I'll post my recipe now! Hope it works for you!
Thanks for the quinoa recipe - how did you cook the broccoli and the squash? Did you throw them in with the quinoa?
ReplyDeletelove your blog, dolores
Hi Dolores/Lola Moco! So -- I always cook the quinoa separately, like you would rice. I cook the good stuff (broccoli, squash, bell pepper, garlic, onion, etc) on their own in a frying pan. I always do garlic and onion first in the olive oil, let them get fragrant and cooked through, then toss in squash, let it get a little brown, then bell pepper, then broccoli (and cover once you get to broccoli so as to cook it all the way through). Make sense? :-)
ReplyDelete