Sunday morning rolls around so quickly, time to get planning the rest of the week's dinners. For tomorrow, it will be shrimp pad Thai from Cooking Light, using the shrimp on sale at Sprouts and more of my big bunch of cilantro from tonight's posole. It will certainly be made with rice noodles, not the spaghetti in the recipe (the rice noodles are not only more fun and more authentic, they're faster, too).
Tuesdays are generally our reheat of something big made over the weekend, which this week is the chicken posole from Food and Wine magazine. For the side salad, it isn't part of their advertised specials, but I've seen organic romas on sale for the very good price of $1.99 a pound at both the Pearl Street and Superior Whole Foods. Since their current sale runs through Tuesday, I bet that will mark the end of the roma price as well.
With stew beef on sale through Wednesday at Sprouts, a stock of organic romas from the Whole Foods sale, extra tortillas in the fridge from the posole sides, and hopefully some leftover cilantro, Wednesday will be sirloin steak with tomato and cilantro sauce from Bon Appetit. Sure, it calls for sirloin right in the title, but works well with stew beef, which is already cut up for you.
We'll catch more of that shrimp at Sprouts by Wednesday for Thursday's dinner, butternut squash risotto with shrimp. It's nicely seasonal, and rounds out the week with a rice dish, which has yet to make an appearance.
Which will get us through to Friday's planning.
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