We've enjoyed some cool weather dinners this past week, like pizza hot from the oven, but with the temperatures rising again, it's time to think more seasonally. Tonight I think we'll take advantage of Whole Foods' sale on peach glazed shrimp skewers, which are currently $1 per skewer, and put a whole bunch of them on the grill. With Sunflower advertising fresh organic figs at $3.99 for 8 oz, we'll definitely do an accompaniment of grilled pancetta-wrapped figs (can't get enough of them), plus something like buttermilk mashed potatoes.
Then for the weekend proper, when we'll be back around 90, it might be good to turn back to Mark Bittman's wonderful 101 20-minute dishes for inspired picnics, this time turning to number 8, cold peanut noodles. The name doesn't sound very enticing, but you'll probably be enthused when you read the simple Asian-style ingredients that make the dish, including cooked shrimp, which is $5.99/lb this week at Sunflower for the 31-40 count size.
Then we'll be back to the grill with fresh Alaskan sockeye from Sprouts or King Soopers (see sidebar to the left for prices). Since conventional nectarines are being advertised for a few pennies a pound this week, maybe I can find a good price on organics too to make grilled salmon with nectarine salsa from Bon Appetit. With zucchini having now made its appearance at the Farmers Market, a side might be sauteed zucchini with cherry tomatoes, olives and basil, using basil from my herb pots. It was published in Bon Appetit but oddly isn't on their site, but has been replicated here. Plus, we'll undoubtedly grill some more pancetta-wrapped figs.
Then more planning to do, but at least this is a start.
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