We’re going to be traveling this weekend, plus we both know that work will be crazy as we try to fit five days of productivity into four days in the office, so we tried to keep this week simple.
On Sunday, we’re making Half Baked Harvest’s amazing-looking One-Pot Herb Roasted Chicken with Butter Toasted Wild Rice. This dish takes a little while to make, but as we’re making it on a Sunday, we have a little more time to cook. Plus, it will make leftovers, which will make the rest of the week easier.
On Tuesday, we’re having Martha Stewart’s Lemon-Tarragon Salmon Over Asparagus, which will allow us to use up the tarragon and radishes we have left over from last week.
Since we’ll have some asparagus left over from the salmon dish, on Tuesday we’ll have Spanish Asparagus Revuelto. This is an egg-based dish that also uses chorizo, which we also have left over in the freezer from a couple of weeks ago. We’ve had it before and its quick and flavorful and perfect for a busy week.
We’ll have the left over Herb Roasted Chicken on Wednesday and probably order in on Thursday, which will give us time to pack and get ready to leave for our trip on Friday morning.