With time flying, I'd best get some dinner plans laid out. It looks like a good weekend for two of my favorites, grilling (since I'm not the one who has to do it) and fresh fish, neither of which calls for reliance on recipes. So here's the current plan.
We need more fresh wild salmon on the grill, so for tonight, I'll check out the Copper River sockeye that Sprouts has on sale for $9.99 a pound. I usually like it with just a squeeze of lemon, but am also considering trying the pesto sauce in salmon with red pepper pesto from Cooking Light. Sweet potato spears may also go on the grill, a sort of healthier version of a french fry.
In an unusual twist, we'll stick with the salmon theme for tomorrow, when we'll be making something big that will also serve as a midweek reheat. Since with our warmer temperatures, that means soups and stews instead of casseroles, it will salmon chowder from the Whole Foods website. My favorite Seeduction bread from Whole Foods' Bakehouse is on sale at $3 a loaf to go alongside, plus a salad, of course.
Sunday looks to be the classic day for Father's Day grilling, and our local natural grocery stores are telling us it should be ribeyes. Boneless ones are $9.99 a pound at Sprouts, while bone-in are $6.99 and boneless $8.99 at Sunflower, plus Whole Foods just did a big one-day sale on them. I don't think any recipe is warranted for throwing a ribeye on the grill. For sides, we'll dice some organic red potatoes ($3.99 for a five pound bag at Sprouts, and also useful in the chowder recipe) to put in foil packages on the grill, and what could be better with steak than corn on the cob (although it isn't local yet, the one thing that could be better).
Which gets us through to the weekday planning.
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