Weekly Menu, April 3-9 Everything Old is New Again

I’m not sure what to say about the weather last week. When I wrote the menu, the forecast included some sunny, warm(ish) days, but by Friday, I was looking out a window at snow falling on Times Square.

Sigh, these poor shoes are locked in a box until it warms up.

Still, Spring is coming, and with it, TOUCH-A-TRUCK! Saturday, April 9th, 11 am-2 pm, 18th Street between 6th & 7th Avenues in Park Slope, Brooklyn. Twenty-two trucks confirmed, plus three fabulous food trucks: Frites ‘n’ Meats, Country Boys Tacos, The Treats Truck. Check out the link for more details and join us next Saturday.

As to the menu: I’m always looking for recipes I can designate “keepers” and add to our rotating repertoire. Back in the days B.C. (Before Children), that meant scouring cookbooks and magazines, and spending quality time in grocery stores looking for specialty ingredients. There were a few recipes that have survived that era, but mostly, they are gathering dust. The survivors are simple and delicious. I thought I’d make a week of them!

Weekly Menu:

Sunday: Salmon with Roasted Asparagus & Lemon-Caper Sauce from an old Bon Appétit; delicious. The salmon roasts on top of the asparagus and you make a great sauce to pour over it all after it cooks.  If you have a small food processor the sauce is a breeze (just make sure you make it close to serving or the red onions in the sauce will turn it pink).

The taste of spring! Photo by Muffet via Flickr

Monday: Thai Chicken Curry. We don’t follow a recipe for this any longer, but the link will take you to what was probably the inspiration. If you don’t own red curry paste and fish sauce, you should. Chopped chicken breast sautés with whatever you think is Thai-appropriate, pour in light coconut milk and add the curry paste (spicy to taste). Squeezed lime & basil chiffonade complete the dish. Serve over white rice; go crazy and spike the rice with chopped scallions and lime zest.

Tuesday: Flank Steak/skirt steak with Mom’s Marinade. If you’ve been reading this blog for a while, you KNOW this is a staple of our lives. Side of salad/green beans/broccoli/really whatever you’d like.

Wednesday: Pasta Puttanesca. I’m partial to this old Silver Palate recipe, which again, I’ve made so many times I don’t follow anymore. Super simple, full of my favorite flavors (olives! capers! hooray!). Cooks up in 20 minutes.

Thursday: Lidia’s Shrimp “Alla Buonavia. Lidia serves this as an appetizer, but it makes a wonderful main course. Shrimp, garlic, chives and olive oil, sautéed with lemon and white wine, all poured over crusty bread that has been rubbed with raw garlic. Oh, baby!

Friday: Last night before Touch-a-Truck!! It’s all about ordering out.

April 9th, 11-2 pm, 18th Street between 6&7 Aves

Saturday: Have no idea what we’ll be eating. I know someone else will prepare it. And I know dinner conversation will not revolve around the to-do list for Touch-a-Truck. The kids are heading to Connecticut (thanks Grammie & Grampie!) so Melisa and I can get some R&R.

Here’s to sunshine and warm weather, a day without downpours next Saturday. Come see us at Touch-a-Truck!


2 Responses to “Weekly Menu, April 3-9 Everything Old is New Again”

  1. 1 Sarah April 3, 2011 at 5:38 pm

    Thanks for the ideas!!
    See ya Saturday.

  2. 2 Amy W April 4, 2011 at 11:18 am

    Good luck this weekend with your event, and then saying ta ta to T-a-T. Great shoes!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Who I Am

Find Me on Twitter


Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 42 other followers


%d bloggers like this: