I was inspired by three thoughts while planning the weekly menu.
First, my friend Kim asked why we always cook two different meals each night. It’s true we have a two-prong approach to dinner. The kids eat at about 6 pm. We sit down with them, and discuss the day. They hit the sack about 7:30. Then, it’s momma-time. We make our own dinner, have grown-up talk (everything we couldn’t s-p-e-l-l out in front of the kids). So I decided to challenge myself this week, and try to serve both groups the same meal (almost every night), even if still at different hours.
Second, this week the publishing house I work for was in negotiations to buy the Smitten Kitchen cookbook.** So I spent some bonus time (yay) perusing the web site, thinking of recipes I might like to try (witness the Lime Yogurt Cake & Blackberry Sauce earlier in the week).
Third, in the promised attempt to get all Alice Waters on you, I’m trying to make recipes that showcase what is in season now. Cauliflower is grossly under represented on our menus and every food mag has featured it of late, so we’re giving it a try. Asparagus, lamb, and peas all make appearances as well.
So, without further ado:
Monday: Pasta with some sort of combo of: Asparagus, Goat Cheese, Lemon and/or Chives (and possibly pancetta) – This is a cross between something I saw on Smitten Kitchen (recipe here) and the May cover recipe of Bon Appétit. Not sure which way I’m going just yet but know it will be good!
Tuesday: Cauliflower Soup, Caesar Salad with Homemade Dressing (both from Smitten Kitchen) and a side of greens (probably broccoli) for the kids. We’ll try the Caesar with the kids, but doubt they’ll be into it.
Wednesday: Lamb Kebabs on the Grill, with Tzatziki (a fabulous savory condiment made of yogurt and cucumbers and garlic; ah, Greece), Toasted Pita and Grilled Zucchini. This is a combo recipe-adapted from both Smitten Kitchen (her version here) and Ina Garten (aka the Barefoot Contessa – her recipe here).
Thursday: Burritos with Chipotle Grilled Red Pepper, Scallion, Red Onion, Mushrooms and Black Beans
Kids: Burgers and Grilled Vegetables (okay I caved on this one)
Friday: Grilled Lemon Chicken (a Barefoot stand-by) and Broccolini
Saturday: Pizza night
So perhaps a bit ambitious for a weekly menu (in fact, Melisa just asked how much of this she’ll be cooking), but I’m feeling inspired!
** P.S. — We did buy the Smitten Kitchen cookbook! More on that exciting news to come.