A happy Easter morning. With a busy day ahead, this has to be quick. With beautiful fresh spring greens in hand from our very first Boulder Farmers' Market of the season, tomorrow just has to be sausage risotto with spring greens from Bon Appetit. You'll probably see this one come around quite a bit in the next few weeks, as I just can't get enough of it to celebrate our spring veggie season.
Tuesday is our usual reheat of something big made over the weekend, which this week is a no-brainer, tonight's feast of ham, with some fresh veggies and maybe buttermilk-mashed potatoes added to freshen it up. A ham fritatta with spring veggies would be a great alternate.
For Wednesday, the ground meat sales happening at both Sunflower and Sprouts have me thinking again about Thai beef cabbage cups from Cooking Light. I've found these can be made with all sorts of ground meats, and am partial to something lean like the ground chicken breast on sale at Sprouts through Wednesday for $2.99 a pound.
For Thursday, I'll snag some of the boneless skinless chicken breasts on sale at Sunflower by Wednesday (or possibly the tenders at Sprouts for $1.97 a pound, effectively the same price at both stores). The current issue of Cooking Light has an easy recipe for mushroom sauce that's recommended for chicken, so a quick chicken saute with the sauce on the side, some microwaved "baked" potatoes from my organic russet bag from Sprouts' sale, a green veggie, and we're done.
Which gets us through to Friday's planning. Hope you have a glorious day.
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