Getting plans together for weekday cooking, it's about time for pasta, and we need a break from all this wonderful local corn we've been eating. With 41/50 count shrimp $3.99/lb at Sprouts and our local tomatoes starting to look gorgeous, I'm thinking spicy shrimp and fettuccine from Cooking Light, using some fresh basil from my herb pots instead of the dried basil it calls for.
You know that a reheat of something that's really worth reheating makes a quick midweek dinner, so this week it will be a reprise of the weekend's sweet corn chowder with hot-smoked salmon, with a big salad on the side.
Green beans are looking great right now, either at my favorite local farmstands or in the stores, so to fit it a dish that includes rice, we'll do a standby from a classic cookbook, Jane Brody's Good Food Book. Simply called ground beef and green beans, it's basically a stir fry of burger and green beans with some garlic, ginger, and red pepper flakes, sauced with a bit of soy sauce, broth, and cornstarch, the whole thing served over rice.
Finally, for another quickie, we'll saute the pork loin chops that are $2.99/lb at Sunflower, with some microwaved "baked" potatoes, and sauteed chard (organic 99 cents a bunch at Sunflower) on the side. Can't always be consulting a recipe, especially when seeking speed and simplicity on weekdays.
And that will get us through another week, enjoying plenty of our seasonal produce and natural grocery store deals.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment