We have a pretty tasty set of dinners planned for this week. Apparently, our cat George thought so too, as he took a few bites out of the menu. (His brother, Henry, is probably going to try to steak a few bites off our plates!)

We took our four nephews and their mom and dad to a Mets game on Sunday, as a belated Xmas gift for the boys. After filling up on delicious Shake Shack burgers and fries at the game, we decided for a simple dinner of “Italian tapas” – cheese and dried sausage plus bread spread with Rachel Khoo’s Sun-Dried Tomato & Ricotta Tapenade, which is included in her “Sweet and Savoury Pates” cookbook. We used goat cheese ricotta to make the tapenade, and that switch worked out great!

We thought about burgers for Labor Day, but decided to switch things up a bit and used the left over hanger steak from last week to make Hangar Steak Sandwiches with Barbecue Sauce plus Pickles and Coleslaw. The pickles were left over from the great Bread and Butter Pickle Taste-Off of a few weeks back. We decided to save a little time and used Fresh Direct’s mustard coleslaw, which we really enjoy.

Since sea bass was highly rated on Fresh Direct this week we decided to have it for dinner Tuesday night and made Ellie Krieger’s Sea Bass with Tomatoes, Olives and Capers. The recipe called for black, oil-cured olives, which are one of our favorite kinds of olives, so we enjoyed this dish quite a bit.

We still have some pizza dough and graffiti eggplant left over from last week , so we’re going to make a version of Deb Perelman’s Eggplant and Three Cheese Calzone on Wednesday night. (Please note that the link will take you to an adaptation of the original recipe.) We’re going to use goat cheese ricotta in this recipe as well.

We have some mushrooms in the fridge, so on Thursday night, we’re going to make Rachel Khoo’s Chicken and Mushrooms in a White Wine Sauce. (Please note that the link will take you to a review/reprint of this recipe that appeared in the Minneapolis Star Tribune.) Mushrooms and chicken are one of one of our favorite combinations, so we’re sure this recipe is going to be fantastic.

Friday night, we’re going to borrow a tradition from our friends Chris and Susanne and have Steak & Martini night. We’re going to make Grilled Hanger Steak and Bibb Lettuce and dress the lettuce with Ina Garten’s Green Goddess Dressing for a nice, simple dinner to close out the week.