Weekly Menu: May 23-29

Reporting back on last week’s menu success stories: the Salmon with Sweet Chili Glaze was a big hit; simple to prepare with great flavor (and sweet, so the kids should like it). You are supposed to marinate the salmon for 30 minutes prior to cooking but don’t let that put you off; if you don’t have the time I think you can skip this step. The pea tendrils? Not our fave.

Pea tendrils & sugar snap peas

A little too vine-y and tough (maybe I didn’t sauté them long enough?). The sugar snap peas on their own would be just as good, or you could easily substitute snow peas or green beans. The dish itself was pretty and good for the entertaining files. Here’s how it turned out:

The finished product

A keeper. On to this week.

Since summer is coming, I have been watching the weather to see how much outdoor/no oven/no stovetop cooking I should be doing. This week it looks like the sun will be out towards the end of the week (“sunny and delightful” were the words for Thursday), so I’ve concentrated some of the grilling then.

The Weekly Menu:

Sunday: Pancetta, Mozzarella & Asparagus Pizza (no, this time I’m really really really going to make it)

Monday: Shrimp en Papillote with Lime, Jalapeño, Mango & Ginger (skipping the jalapeño and taking the ginger quotient down for the kids). I like to cook shrimp once a week; they’re fast, low-cal, and good. And cooking en papillote is a simple and fun way to prepare dinner. I found this old New York Times feature that tells you more; alternately you could look at the Everyday Food recipe that is my inspiration.

Tuesday: Farfalle with Wilted Frisée and Burst Tomatoes. This is an oldie in the Gillespie family; my mom clipped it out of Bon App in 2005. I like it because it’s very easy to prepare and you don’t need to make a side salad; your salad is already in the dish!

Burrito Wednesday! Which sometimes turns into Burrito Thursday because the avocados aren’t ripe enough.

Thursday: Grilled Pork Chops with Garlic Lime Sauce with Black Bean & Tomato Quinoa – an old Gourmet recipe I haven’t tried but discovered in the great recipe binder cleaning last week when the kids slept until 8. Courtesy of the beloved “Gourmet Everyday” section of the magazine; it promises to cook up in 35 minutes.

Friday: Sate Chicken Salad (a no-cook recipe, hooray!), this one inspired by a “Gourmet Everyday Ten-Minute Main” recipe from May 2009

Saturday: Burgers on the Grill…with rhubarb-something for dessert! My colleague is bringing me rhubarb from his garden, so maybe these Rustic Rhubarb Tarts from Smitten Kitchen?

Off to the first annual meeting of our CSA! Can’t wait!!

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