Saturday-
Shrimp Curry with English Peas
Basmati Rice
Spicy Eggplant
Sunday-
Lasagna with Asparagus, Leeks, and Morels
Baby Greens Salad with Honey-Lemon Vinaigrette
Monday-
Buffalo Chicken with Wilted Spinach and Shallots
Fingerling Potatoes with Sea Salt and Cracked Black Pepper
Chopped Celery and Tomato Salad with Gorgonzola Vinaigrette
Tuesday-
Korean Rice Bowl with Tofu, Asparagus, and Fried Egg
Steamed Rice with Spring Onions
Wednesday-
"Smorgasbord Night"
Thursday-
"Opening Day- GO TIGERS!!" - Dinner at the Game
Friday-
Passover Seder - Dinner at Friend's house
Saturday, March 31, 2012
Lasagna with Asparagus, Leeks, and Morels
2 Tbsp. butter
2 medium leeks, whites and pale green parts only (halved lengthwise, thinly sliced)
1# thick asparagus spears, trimmed, cut diagonally into 1" pieces
4 oz. fresh morel mushrooms, rinsed, coarsely chopped (you can sub shiitakes)
2 tsp. fresh thyme, chopped
3 1/2 C. chicken broth or stock
1 1/2 C. heavy whipping cream
1 bay leaf
2 Tbsp. flour
3/4 tsp. freshly grated nutmeg
1 9-oz package no-cook lasagna noodles
1 1/4C. Fontina cheese, grated
1 1/4 C. finely grated parmesan cheese
Melt 1 Tbsp. butter in a heavy large skillet over medium heat. Add leeks, cook until wilted, stirring often, about 4 minutes. Transfer to medium bowl. Melt remaining butter in same skillet. Add asparagus, mushrooms, and thyme. Sprinkle with salt and pepper, sauté until asparagus is crisp-tender, stirring often, about 4 minutes. Add to bowl with leeks and toss to distribute evenly. Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 minutes. Sprinkle flour over mixture and whisk to blend. Boil until sauce thickens, about 1 minute, stirring until smooth. Remove from heat, discard bay leaf and stir in nutmeg. Correct seasoning with salt and pepper to taste. Vegetables and sauce can be done 2 hours ahead of assembling the lasagna. Just let sit at room temperature.
Preheat oven to 350 degrees F.
Coat a 9x13" baking dish with non-stick spray. Spoon 1/4 of the sauce onto the bottom. Lay a layer of the noodles down on the bottom of the dish over-lapping the edges slightly. Arrange 1/4 of the vegetable mixture over the noodles and spread to even the layer. Take 1/4 C. of each cheese and mix in a bowl and reserve. Sprinkle 1/4 of each cheese remaining over the vegetables. Lay the next layer of noodles down then sauce, and repeat with vegetables and cheese. Repeat and continue constructing lasagna until all components are used. Top lasagna with the reserved cheese in the bowl.
Cover the dish tightly with foil. Place on rimmed baking sheet and bake in oven until noodles are tender, about 40 minutes. Uncover and bake until sauce is bubbling and cheese begins to brown, about 10 more minutes.
Remove from oven and let sit for 10 minutes before slicing into portions. Serve and Enjoy.
2 medium leeks, whites and pale green parts only (halved lengthwise, thinly sliced)
1# thick asparagus spears, trimmed, cut diagonally into 1" pieces
4 oz. fresh morel mushrooms, rinsed, coarsely chopped (you can sub shiitakes)
2 tsp. fresh thyme, chopped
3 1/2 C. chicken broth or stock
1 1/2 C. heavy whipping cream
1 bay leaf
2 Tbsp. flour
3/4 tsp. freshly grated nutmeg
1 9-oz package no-cook lasagna noodles
1 1/4C. Fontina cheese, grated
1 1/4 C. finely grated parmesan cheese
Melt 1 Tbsp. butter in a heavy large skillet over medium heat. Add leeks, cook until wilted, stirring often, about 4 minutes. Transfer to medium bowl. Melt remaining butter in same skillet. Add asparagus, mushrooms, and thyme. Sprinkle with salt and pepper, sauté until asparagus is crisp-tender, stirring often, about 4 minutes. Add to bowl with leeks and toss to distribute evenly. Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 minutes. Sprinkle flour over mixture and whisk to blend. Boil until sauce thickens, about 1 minute, stirring until smooth. Remove from heat, discard bay leaf and stir in nutmeg. Correct seasoning with salt and pepper to taste. Vegetables and sauce can be done 2 hours ahead of assembling the lasagna. Just let sit at room temperature.
Preheat oven to 350 degrees F.
Coat a 9x13" baking dish with non-stick spray. Spoon 1/4 of the sauce onto the bottom. Lay a layer of the noodles down on the bottom of the dish over-lapping the edges slightly. Arrange 1/4 of the vegetable mixture over the noodles and spread to even the layer. Take 1/4 C. of each cheese and mix in a bowl and reserve. Sprinkle 1/4 of each cheese remaining over the vegetables. Lay the next layer of noodles down then sauce, and repeat with vegetables and cheese. Repeat and continue constructing lasagna until all components are used. Top lasagna with the reserved cheese in the bowl.
Cover the dish tightly with foil. Place on rimmed baking sheet and bake in oven until noodles are tender, about 40 minutes. Uncover and bake until sauce is bubbling and cheese begins to brown, about 10 more minutes.
Remove from oven and let sit for 10 minutes before slicing into portions. Serve and Enjoy.
Roasted Cauliflower with Kalamata Vinaigrette
(1) 2-3# head cauliflower
1/4 C. extra-virgin olive oil, divided
1 small garlic clove
1-2 Tbsp. fresh lemon juice(to taste)
1/4 C. pitted kalamata olives, finely chopped
Preheat oven to 450 degrees F. with rack in the lower third of the oven.
Cut cauliflower lengthwise into 3/4" thick slices. Put in a large 4- sided sheet pan and toss with 2 Tbsp. oil and salt and pepper to taste. Roast in oven, turning once or twice until golden brown and just tender, about 25 minutes.
While cauliflower is roasting, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice and remaining 2 Tbsp. oil, olives, and correct seasoning with salt and pepper. Serve cauliflower drizzled with vinaigrette and Enjoy!
1/4 C. extra-virgin olive oil, divided
1 small garlic clove
1-2 Tbsp. fresh lemon juice(to taste)
1/4 C. pitted kalamata olives, finely chopped
Preheat oven to 450 degrees F. with rack in the lower third of the oven.
Cut cauliflower lengthwise into 3/4" thick slices. Put in a large 4- sided sheet pan and toss with 2 Tbsp. oil and salt and pepper to taste. Roast in oven, turning once or twice until golden brown and just tender, about 25 minutes.
While cauliflower is roasting, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice and remaining 2 Tbsp. oil, olives, and correct seasoning with salt and pepper. Serve cauliflower drizzled with vinaigrette and Enjoy!
Beef, Shiitake, and Snow Pea Stir-Fry
(1) 1# top sirloin steak, cut into 2' long strips
1 Tbsp. Sesame Oil
1 Tbsp.
fresh ginger, peeled and minced
12 oz. fresh shiitake mushrooms, stemmed, washed, thickly sliced
8 oz. snow peas
1 bunch green onions, sliced and divided
1 C. fresh cilantro leaves, divided
5 Tbsp Hoisin sauce
2 tsp. chili-garlic sauce
1/4 tsp. chinese five spice
Sprinkle beef with salt and black pepper. Heat oil in a large skillet over medium high heat. Add ginger and mushrooms, stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet, stir-fry until beef browns, but is pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro. Cook 1 minute. Stir in hoisin, chili-garlic sauce, and chinese five spice; cook until peas are crisp-tender, 1-2 minutes. Correct seasoning with salt and pepper. Transfer to a warm serving dish, sprinkle with remainder of green onions and cilantro. Serve with Jasmine rice and Enjoy!
1 Tbsp. Sesame Oil
1 Tbsp.
fresh ginger, peeled and minced
12 oz. fresh shiitake mushrooms, stemmed, washed, thickly sliced
8 oz. snow peas
1 bunch green onions, sliced and divided
1 C. fresh cilantro leaves, divided
5 Tbsp Hoisin sauce
2 tsp. chili-garlic sauce
1/4 tsp. chinese five spice
Sprinkle beef with salt and black pepper. Heat oil in a large skillet over medium high heat. Add ginger and mushrooms, stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet, stir-fry until beef browns, but is pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro. Cook 1 minute. Stir in hoisin, chili-garlic sauce, and chinese five spice; cook until peas are crisp-tender, 1-2 minutes. Correct seasoning with salt and pepper. Transfer to a warm serving dish, sprinkle with remainder of green onions and cilantro. Serve with Jasmine rice and Enjoy!
Saturday, March 24, 2012
Weekly Menu: Mar. 24th - Mar. 30th
Saturday-(never got to this one last week, went to Uptown Grill instead)
Beef Teriyaki with Vegetables
Stir-Fried Rice with Spring Onions and Ginger
Sunday-
Roasted Chicken with Dill and Tzatziki
Stuffed Grape Leaves and Olives
Hummus with Flatbread
Middle Eastern Rice with Almonds
Cucumber Tomato Salad
Monday-
Mahi-Mahi Burgers with a Sundried Tomato-basil Aioli
Garden Salad with a Roasted Tomato Vinaigrette
Tuesday-
Turkey Burritos
Garden Fresh Salsa
Wednesday-
Vegetable Lasagna with Eggplant Ragu
Romaine Salad with Roasted Garlic Vinaigrette
Romaine Salad with Roasted Garlic Vinaigrette
Thursday-
Dinner out- London Chop House, Detroit
Friday-
Dinner out with FAA
Sunday, March 18, 2012
Grilled Skirt Steak with Oregano Sauce
1 skirt steak (1- 1 1/2#)
1 C. coarsely chopped flat leaf parsley
2 large cloves garlic
2 tsp. dried oregano
2 tsp. dried red pepper flakes
1/4 C. fresh lime juice
2/3 C. Olive oil
Heat grill to med-high heat, lightly oil. Pat steak dry and season with salt and pepper to taste. Grill steak, turning once, to medium rare doneness. Depending on the thickness of the meat, 2-8 minutes total. Transfer to a platter and let meat rest for 5-10 minutes. While steak is cooking, puree remaining ingredients until smooth. Adjust seasoning with salt and pepper. Serve sauce with steak and Enjoy!
1 C. coarsely chopped flat leaf parsley
2 large cloves garlic
2 tsp. dried oregano
2 tsp. dried red pepper flakes
1/4 C. fresh lime juice
2/3 C. Olive oil
Heat grill to med-high heat, lightly oil. Pat steak dry and season with salt and pepper to taste. Grill steak, turning once, to medium rare doneness. Depending on the thickness of the meat, 2-8 minutes total. Transfer to a platter and let meat rest for 5-10 minutes. While steak is cooking, puree remaining ingredients until smooth. Adjust seasoning with salt and pepper. Serve sauce with steak and Enjoy!
Black Bean Quesadillas
1# black beans, soaked overnight
1 C. roasted corn kernels, Trader Joe's has it in their frozen section
8oz. mixed grated "taco cheese"
1 C. chopped white onions
1 1/4 C. chopped cilantro, divided
8 (10") flour tortillas
1 Tbsp. vegetable oil
2 large tomatoes, quartered
2 Tbsp. hot sauce
Heat grill to medium high. This can also be done in a large skillet or on a flattop range.
In a bowl toss together beans, corn, cheese, 3/4 cup cilantro and 1/2 cup onions. Divide mixture evenly over half of each tortilla, then fold tortillas in half. Brush oil onto cooking surface, then cook the quesadillas, turning once until golden and cheese is meted, about 2 minutes per side.
Meanwhile, pulse tomatoes, hot sauce, salt and pepper to taste, remaining onions, and cilantro in a food processor until coarsely chopped. Serve quesadillas with salsa and Enjoy!
1 C. roasted corn kernels, Trader Joe's has it in their frozen section
8oz. mixed grated "taco cheese"
1 C. chopped white onions
1 1/4 C. chopped cilantro, divided
8 (10") flour tortillas
1 Tbsp. vegetable oil
2 large tomatoes, quartered
2 Tbsp. hot sauce
Heat grill to medium high. This can also be done in a large skillet or on a flattop range.
In a bowl toss together beans, corn, cheese, 3/4 cup cilantro and 1/2 cup onions. Divide mixture evenly over half of each tortilla, then fold tortillas in half. Brush oil onto cooking surface, then cook the quesadillas, turning once until golden and cheese is meted, about 2 minutes per side.
Meanwhile, pulse tomatoes, hot sauce, salt and pepper to taste, remaining onions, and cilantro in a food processor until coarsely chopped. Serve quesadillas with salsa and Enjoy!
Saturday, March 17, 2012
Weekly Menu: Mar. 17th - Mar. 23rd
Saturday-
Dinner at Bella Piatti with Martha
Sunday-
"Family Dinner"
Roasted Pork Loin with a Dijon and Herb Crust
Fingerling Potatoes with Thyme and Sea Salt
Baby Asparagus with Balsamic Glaze
Arugula Salad with Pears and Pancetta, Lemon-Honey Vinaigrette
Monday-
Buffalo Salmon with Sauteed Watercress
Tuesday-
Vegetarian Enchiladas
Mexican Roasted Corn and Bean Salad
Wednesday-
Quinoa Burgers with Lime Mayonnaise
Jicama Slaw
Thursday-
Smorgasbord Night
Friday-
Beef Teriyaki with Vegetables
Brown Rice with Green Onions and Ginger
Dinner at Bella Piatti with Martha
Sunday-
"Family Dinner"
Roasted Pork Loin with a Dijon and Herb Crust
Fingerling Potatoes with Thyme and Sea Salt
Baby Asparagus with Balsamic Glaze
Arugula Salad with Pears and Pancetta, Lemon-Honey Vinaigrette
Monday-
Buffalo Salmon with Sauteed Watercress
Tuesday-
Vegetarian Enchiladas
Mexican Roasted Corn and Bean Salad
Wednesday-
Quinoa Burgers with Lime Mayonnaise
Jicama Slaw
Thursday-
Smorgasbord Night
Friday-
Beef Teriyaki with Vegetables
Brown Rice with Green Onions and Ginger
Buffalo Salmon and Sautéed Watercress
Fish:
5 Tbsp. unsalted butter
1/4 C. Frank's Redhot sauce
1/3 C. Panko breadcrumbs
1 Tbsp. Vegetable oil
1 (2#) piece of Salmon fillet with skin
Preheat oven to 425 F. with rack in upper third position. Lightly oil a shallow baking pan.
In small sauce pan, melt butter with hot sauce, salt and pepper to taste over medium heat. Set aside 1/4 cup of sauce, reserve the rest on side. Toss Panko breadcrumbs in a bowl with oil. Put salmon, skin side down, on oiled baking pan. Season with salt and pepper to taste. Brush fish with the sauce you reserved on the side. Sprinkle Panko breadcrumbs evenly over top of fish, then bake until Panko is golden brown and fish is just cooked through, about 16-22 minutes. Remove from oven and serve with reserved sauce and sautéed watercress (recipe follows). Enjoy!
Watercress:
2 Tbsp. peanut oil
3 Tbsp. pine nuts
2 garlic cloves, minced
3/4 tsp. ground coriander
1/4 tsp. red pepper flakes
3 bunches watercress, cut into 2" pieces
Heat 1 tbsp. oil in 12" heavy skillet over med-high heat until it shimmers. Add pine nuts with 1/4 tsp. salt, stirring until golden, about 2 minutes. Transfer with slotted spoon to a small bowl.
Add remaining Tbsp. oil to skillet, then sauté garlic, coriander, and pepper flakes for about 30 seconds. Add watercress and sauté, turning with tongs until wilted, about 3-4 minutes. Season with salt and pepper to taste. Serve with pine nuts sprinkled on top and Enjoy!
5 Tbsp. unsalted butter
1/4 C. Frank's Redhot sauce
1/3 C. Panko breadcrumbs
1 Tbsp. Vegetable oil
1 (2#) piece of Salmon fillet with skin
Preheat oven to 425 F. with rack in upper third position. Lightly oil a shallow baking pan.
In small sauce pan, melt butter with hot sauce, salt and pepper to taste over medium heat. Set aside 1/4 cup of sauce, reserve the rest on side. Toss Panko breadcrumbs in a bowl with oil. Put salmon, skin side down, on oiled baking pan. Season with salt and pepper to taste. Brush fish with the sauce you reserved on the side. Sprinkle Panko breadcrumbs evenly over top of fish, then bake until Panko is golden brown and fish is just cooked through, about 16-22 minutes. Remove from oven and serve with reserved sauce and sautéed watercress (recipe follows). Enjoy!
Watercress:
2 Tbsp. peanut oil
3 Tbsp. pine nuts
2 garlic cloves, minced
3/4 tsp. ground coriander
1/4 tsp. red pepper flakes
3 bunches watercress, cut into 2" pieces
Heat 1 tbsp. oil in 12" heavy skillet over med-high heat until it shimmers. Add pine nuts with 1/4 tsp. salt, stirring until golden, about 2 minutes. Transfer with slotted spoon to a small bowl.
Add remaining Tbsp. oil to skillet, then sauté garlic, coriander, and pepper flakes for about 30 seconds. Add watercress and sauté, turning with tongs until wilted, about 3-4 minutes. Season with salt and pepper to taste. Serve with pine nuts sprinkled on top and Enjoy!
Grilled Glazed Steak and Asparagus
1/2 C. oyster sauce
2 Tbsp. balsamic vinegar
1 tsp. grainy mustard
1/2 tsp. red pepper flakes
1 # medium asparagus, trimmed
1 1/2# flank steak
Prepare charcoal grill for direct-heat cooking over med-hot coals.
Stir together oyster sauce, vinegar, mustard, and red pepper flakes in a bowl. Brush asparagus with some of the glaze. Reserve. Brush the steak with the remaining glaze and season with salt and pepper to taste.
Oil grill rack, then cook steak, turning once to medium rare, about 5 minutes per side. Remove and let rest on a cutting board for 10-15 minutes. Meanwhile put a wire vegetable rack down over the grill and cook the asparagus over the coals until tender, about 6-8 minutes. If you don't have a wire rack, use metal or wooden skewers to hold asparagus, so they don't fall through the rack onto the coals. Just thread asparagus crosswise onto 2 parallel skewers leaving space between each piece.
Put asparagus on a warm platter and cover. Thinly slice the steak across the grain and arrange slices on the platter with the asparagus. Serve and Enjoy!
2 Tbsp. balsamic vinegar
1 tsp. grainy mustard
1/2 tsp. red pepper flakes
1 # medium asparagus, trimmed
1 1/2# flank steak
Prepare charcoal grill for direct-heat cooking over med-hot coals.
Stir together oyster sauce, vinegar, mustard, and red pepper flakes in a bowl. Brush asparagus with some of the glaze. Reserve. Brush the steak with the remaining glaze and season with salt and pepper to taste.
Oil grill rack, then cook steak, turning once to medium rare, about 5 minutes per side. Remove and let rest on a cutting board for 10-15 minutes. Meanwhile put a wire vegetable rack down over the grill and cook the asparagus over the coals until tender, about 6-8 minutes. If you don't have a wire rack, use metal or wooden skewers to hold asparagus, so they don't fall through the rack onto the coals. Just thread asparagus crosswise onto 2 parallel skewers leaving space between each piece.
Put asparagus on a warm platter and cover. Thinly slice the steak across the grain and arrange slices on the platter with the asparagus. Serve and Enjoy!
Crab Cakes
2 slices firm white sandwich bread
1/2# jumbo lump crabmeat, picked over
2 Tbsp. mayonnaise
1/2 tsp. worcestershire sauce
1 large egg, beaten
2 Tbsp. unsalted butter
lemon wedges to accompany
Tear bread into small pieces into a bowl with crab. Add mayo, worcestershire sauce, 2 Tbsp egg (discard remainder), salt and pepper to taste. Mix together gently but thoroughly, then form into 4 patties (about 3" in diameter).
Heat butter in 12" heavy skillet over med-high heat until foam subsides. Cook crab cakes, turning once until golden brown, about 3 minutes per side. Serve with fries and/or baby greens tossed in lemon vinaigrette. Enjoy!
1/2# jumbo lump crabmeat, picked over
2 Tbsp. mayonnaise
1/2 tsp. worcestershire sauce
1 large egg, beaten
2 Tbsp. unsalted butter
lemon wedges to accompany
Tear bread into small pieces into a bowl with crab. Add mayo, worcestershire sauce, 2 Tbsp egg (discard remainder), salt and pepper to taste. Mix together gently but thoroughly, then form into 4 patties (about 3" in diameter).
Heat butter in 12" heavy skillet over med-high heat until foam subsides. Cook crab cakes, turning once until golden brown, about 3 minutes per side. Serve with fries and/or baby greens tossed in lemon vinaigrette. Enjoy!
Quinoa Burgers with Lime Mayonnaise
1/2 C. chopped onion, divided
1 Tbsp. olive oil plus additional for brushing
1/2 C. Quinoa, rinsed three times
1 C. water
1 C. pinto beans, rinsed and drained
1 1/2 Tbsp. soy sauce
3/4 C. walnuts
2 cloves garlic, minced
1/2 C. packed cilantro sprigs
3/4 tsp. ground cumin
1/4 tsp cayenne
1/4 C. mayonnaise
1/4 tsp grated lime zest
1/2 tsp fresh lime juice
4 slices ciabatta bread
baby greens and tomato slices
In a small heavy saucepan, over medium heat, cook half the onions with salt to taste in oil. Stir occasionally, until golden, about 5 minutes. Add quinoa and water, cook, covered over low heat until water is absorbed and quinoa is soft, about 15 minutes. Transfer to a bowl and stir in beans and soy sauce.
Move quinoa mixture to a food processor and add; walnuts, garlic, cilantro, cayenne, cumin, salt and pepper to taste, and remaining onion. Pulse mixture until finely chopped.
Form rounded 1/2 cups of mixture into 4 (3 1/2" diameter) patties. Chill at least 10 minutes.
While patties are chilling, stir together mayonnaise, zest, and juice.
Heat grill or the patties can be cooked in a sauté pan. Either way brush patties with olive oil and then cook until each side is golden brown, about 4 minutes per side. Reserve warm. Brush ciabatta slices with olive oil and grill to golden brown. Serve burgers open faced on grilled bread with lime mayonnaise. Top with baby greens and tomato, serve and enjoy!
1 Tbsp. olive oil plus additional for brushing
1/2 C. Quinoa, rinsed three times
1 C. water
1 C. pinto beans, rinsed and drained
1 1/2 Tbsp. soy sauce
3/4 C. walnuts
2 cloves garlic, minced
1/2 C. packed cilantro sprigs
3/4 tsp. ground cumin
1/4 tsp cayenne
1/4 C. mayonnaise
1/4 tsp grated lime zest
1/2 tsp fresh lime juice
4 slices ciabatta bread
baby greens and tomato slices
In a small heavy saucepan, over medium heat, cook half the onions with salt to taste in oil. Stir occasionally, until golden, about 5 minutes. Add quinoa and water, cook, covered over low heat until water is absorbed and quinoa is soft, about 15 minutes. Transfer to a bowl and stir in beans and soy sauce.
Move quinoa mixture to a food processor and add; walnuts, garlic, cilantro, cayenne, cumin, salt and pepper to taste, and remaining onion. Pulse mixture until finely chopped.
Form rounded 1/2 cups of mixture into 4 (3 1/2" diameter) patties. Chill at least 10 minutes.
While patties are chilling, stir together mayonnaise, zest, and juice.
Heat grill or the patties can be cooked in a sauté pan. Either way brush patties with olive oil and then cook until each side is golden brown, about 4 minutes per side. Reserve warm. Brush ciabatta slices with olive oil and grill to golden brown. Serve burgers open faced on grilled bread with lime mayonnaise. Top with baby greens and tomato, serve and enjoy!
Friday, March 16, 2012
Weekly Menu- Mar. 10th - Mar. 16th
Saturday-
Carnitas with Warm Corn Tortillas
Spicy Black Bean and Corn Salsa
Chopped Salad with Honey-Lime Vinaigrette
Sunday-
Whole Grain Pasta with Roasted Vegetables and Pancetta
Romaine Salad with Parmesan and Garlic Dressing
Monday-
Turkey Chili with White Beans
Tuesday-
Shrimp and Stir-Fried Vegetables
Jasmine Rice with Green Onions
Wednesday-
Braised Leeks, Roasted Root Vegetables with Balsamic Glaze
Roast Beef with Horseradish-Dijon Crust
Shingled Potatoes with Thyme and Sea Salt
Thursday-
Dinner out with the Lee's, Ethan Bortnick Concert
Friday-
Smorgasbord Night
Carnitas with Warm Corn Tortillas
Spicy Black Bean and Corn Salsa
Chopped Salad with Honey-Lime Vinaigrette
Sunday-
Whole Grain Pasta with Roasted Vegetables and Pancetta
Romaine Salad with Parmesan and Garlic Dressing
Monday-
Turkey Chili with White Beans
Tuesday-
Shrimp and Stir-Fried Vegetables
Jasmine Rice with Green Onions
Wednesday-
Braised Leeks, Roasted Root Vegetables with Balsamic Glaze
Roast Beef with Horseradish-Dijon Crust
Shingled Potatoes with Thyme and Sea Salt
Thursday-
Dinner out with the Lee's, Ethan Bortnick Concert
Friday-
Smorgasbord Night
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