It's a somber morning for thinking about dinners, but the planning must go on, especially the celebration of the changing seasons, currently a riot of summer produce. For that, we'll turn to a favorite pasta dish for tomorrow, zucchini, corn, and basil fusilli with bacon from Gourmet magazine. The corn of course has to be fresh from Munson's (either from the farm stand at 75th and Valmont, or Whole Foods has recently been selling it at the same price, 50 cents an ear), and the basil will be my own, since it needs a serious whacking. I'll either make the pesto called for from scratch, or cheat and just use an abundance of basil ribbons. When the bacon is the thick, in-house smoked variety from Alfalfa's or Whole Foods, six slices is way too much, so that will be cut back. For the side salad, remember that Sunflower has organic spring mix or spinach at just $3.99 a pound right now.
Tuesday will be our customary reheat of something big made over the weekend, which this week will be the shrimp and scallop posole from Bon Appetit. Those organic mixed greens from Sunflower make an accompanying salad a snap.
We'll want something based on rice by Wednesday, so my thoughts are turning to shrimp and corn pilaf from Bon Appetit. I don't need to repeat where that corn is coming from, more basil will come from my own overachieving plants, and Sunflower has a good sale on a medium-sized shrimp going on through Wednesday.
We'll turn to pork chops for a quick dinner Thursday, as Sunflower has boneless loin chops on sale through Wednesday for $3.99 a pound. (Alfalfa's also has the excellent Beeler's center cut bone-in pork chops for $4.99 a pound through the 27th.) No recipe is required, but if you want to be ambitious, there's always cumin-crusted monster pork chops with peach chipotle salsa from Epicurious. You can catch those organic peaches at Sunflower for $1.99 a pound by Wednesday.
And that will get us through to next Friday's planning.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment