Here's a very quick rundown of the rest of the week's plan.
We'll be wonderfully seasonal tomorrow, doing a Farmers' Market version of Mark Bittman's more vegetable than egg frittata from the New York Times. With all the fantastic spring veggies available now, it will be an improvisation of baby greens, spinach, green garlic, snap peas, and who knows what else. With so many veggies in the frittata, maybe none will be needed on the side - just a crusty baguette from Whole Foods.
Tuesday is our usual reheat of something big made over the weekend, which this week is the smoky shrimp and halibut stew from Bon Appetit. A side salad, a bit more bread, and that's dinner.
I still haven't capitalized on the boneless skinless chicken breast sale at Sunflower for $1.99 a pound that ends Wednesday, so for that day, it will be a recipe I clipped long ago from somewhere, a variant of which has been posted on the web as crystallized ginger chicken. In addition to the sale chicken, Sunflower has the organic yams for just 99 cents a pound, and my version includes organic broccoli, which Sunflower also has on sale for 99 cents a pound. That makes for a powerhouse dish of antioxidants.
We'll round out the planning with some simple sauteed center-cut pork chops for Thursday, $2.99 a pound through Wednesday at Sprouts, and they might go even lower with the new sale that starts Wednesday. With some simple buttermilk mashed potatoes and something green, that will be dinner.
Which gets us through to next Friday's planning.
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