Goodness, after a long weekend with plenty of grilling, it's time to get the rest of the week pulled together. We've indulged in plenty of meat, and leftovers are stacking up in the fridge, so the rest of the week had better be characterized by a light touch. A good way to start would be with some yummy salmon burgers from Whole Foods, which won't make leftovers. Seems like they always have some on sale, and this week it's their havarti and dill version.
Then I have one last ball of fresh mozzarella to finish off from the big one day sale. Since tomorrow's temperature is supposed to plunge about 20 degrees, barely reaching 70, I'm inclined to take advantage of the cooler temp and improvise a vegetarian pizza on fresh dough, hot from the oven. My favorite Chez Panisse pasta and pizza cookbook suggests fresh mozzarella combined with sliced tomato and sauteed red onion, sounds good. Or maybe a pseudo-pepperoni pizza using Yves excellent veggie pepperoni.
Finally, a rice dish hasn't yet appeared this week, so a quick stir fry is in order. Chicken is always on sale somewhere and there's plenty in my freezer. With organic kale $1.50 a bunch at Sunflower (and I hope still the same sale price at the Pearl Street Whole Foods), I'm thinking spicy stir-fried chicken and greens with peanuts over rice, using kale as the greens (or any of the beautiful greens that will be available at the Wednesday Farmers Market). Some nice seasonal sugar snap peas might make it in there as well.
That should suffice to lighten things up for the rest of the week.
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