I love doing the menu each week, and usually sit down on Saturday mornings to write it out. At the same time, I make a grocery list. We’re very fortunate to have both a world-class grocery store nearby (Fairway) and a great delivery service (Fresh Direct) to choose from; currently, we’re in delivery mode. It’s simple, it’s reasonable, and takes an errand out of our weekend lives.
This week’s menu is an homage to some of the simplest things to prepare during the week. My go-to recipes have only a few ingredients—things you have around the house, usually—and can be whipped up in about 40 minutes. I save chopping-intensive recipes, recipes with a long lists of ingredients or specialty ingredients, for Saturday and Sunday when I can carve out more time to cook (see Sunday: Halibut with Juniper Berries or one of my all-star recipes: Grilled Shrimp with Cilantro & Soba).
Just before we get to the menu for the this week, I wanted to go back to last week’s menu and recap some of the new recruits. The Lemongrass-Cilantro Grilled Chicken and Honey Dipping Sauce was a success. Definitely a weekend recipe, with the chopping involved, but great flavor. Dorie Greenspan’s Roast Chicken for Lazy People (Les Paresseux) caught me at a very lazy moment and got even more laissez-faire than Dorie probably intended. No, I didn’t stoop to rotisserie chicken (see this Wednesday) but I did take some short-cuts. And it was still delicious. Finally, the Thai Spareribs that have been calling me didn’t happen, as my spareribs were accidentally not delivered. Another day, perhaps.
Sunday: Halibut Baked in Foil with Juniper Berries. This is a great Sunday supper. A bit of chopping, but the flavor of the celery, carrots and juniper berries, which cook in the foil with the fish, make it all worthwhile. And it’s Sunday! Worth doing something special.
Monday: One of our favorite, quick, throw-it-together meals is pasta—any kind—with crispy bacon, spinach, Parmesan and salt and pepper. Enough spinach and you don’t even need a salad.
Tuesday: Rotisserie Chicken and Roasted Leeks. Rotisserie chicken is a working woman’s savior in the kitchen. The only work intensive thing about this is cleaning the leeks, made easier by cutting them into 2 inch pieces, slicing in half, and soaking in a bowl of water. A side of pilaf or a crusty slice of bread completes the plate.
Wednesday: Spinach, Mushroom and Pepper Jack Quesadillas. Add a ripe avocado and sliced up tomatoes on top.
Thursday: Chicken Piccata & a salad. Lemons, capers=sign me up.
Friday: Grilled Shrimp and Vegetables. The weather will be warmer on Friday, so back to the grill, and nothing is easier than a little lime as seasoning for the shrimp.
Saturday: Another warm (high 50′s) day: Burgers!
Here’s to a week of sunshine.