Menu for the Week of June 8, 2014

Two at the Table_Menu_Week of June 8 2014

This week looks to be a little less bust socially than last week, with us home for dinner Monday through Friday, but our work schedule is a little heavier. So, for this week, we tried to pick recipes that are especially quick and easy

We’ll start with Panko-Crusted Salmon, one of our many go-to recipes from Ina Garten. It takes very little time to prepare and cooks quickly. We plan to have a side of green beans, which we’ll just sauté with a little garlic.

Tuesday night is Shrimp and Lemon Skewers with Feta-Dill Sauce (with Grilled Baby Zucchini). Since we’ll be cooking the shrimp on our cast-iron grill pan, we decided to grill some baby zucchini as well. This recipe calls for some feta cheese and dill. We know from experience that a bunch of dill – or really any fresh herb – is more than enough for one recipe. Since we’re cutting this recipe in half, we’ll also have extra feta. Whenever this happens, we try to find recipes for later in the week or the next week that will allow us to use up the leftovers.

On Wednesday, we plan on making Tuscan Roasted Chicken and Vegetables. This isn’t really “quick”, in that the chicken has to spend a good 30-45 minutes in the oven, but the prep is easy and everything cooks at the same time in the same pan. Like the dill and feta mentioned above, we know that this recipes leaves us with extra fennel, so we factored that into our plans for the week.

We’ve found that eggs make for a fast, satisfying dinner, so on Thursday, we’ll have Eggs in Pots (with Mushrooms). This recipe will let us use up the creme fraiche that we had left over from last week’s Chicken with Morels, as well as a few mushrooms left over from last week’s Flaky Mushroom and Gruyère Tarts, and the dill mentioned above.

We’ll have a little more time to cook Friday night, so we’ll be a little more adventurous with Pork Chops with Apple, Fennel and Endive Salad With Feta. (You guessed it – this is how we’ll use up the feta and fennel!) The salad is a bit of work (grating apples, chopping fennel, slicing endive), so we decided to keep the pork chops simple: season with salt and pepper, sear on the stove top, and then into the oven.

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