How quickly Sunday morning rolls around. Time for a short rundown of the rest of the week's dinner plans. Since grilling is dominating this weekend, I'll resort to tomorrow to make something big that will also serve as an easy reheat later in the week. My motivation for this on is a kind of reverse seasonality; here we are, almost in August, and I still have a bunch of roasted chiles in my freezer from last fall's roasting season. So with boneless center cut pork loin chops or roasts $2.99 a pound at both Sprouts and Sunflower, tomorrow's dinner will be New Mexican chile verde from Cooking Light. Organic leaf lettuce is $1.50 a head at both Sunflower (through Wednesday) and Whole Foods (through Tuesday) for the side salad.
We'll return to the bounty of the current moment for Tuesday's dinner, which will be pasta with corn, zucchini, and tomatoes from the New York Times. Although I don't like my organic veggies prepackaged, the six packs of organic romas for $2.50 at Sunflower are a pretty good deal.
Our usual easy reheat of something big will move to Wednesday this week, when the New Mexican chile verde will have its return engagement. Yet another salad will appear on the side, so it's a good week for salads.
I hope to grab some of the BelGioioso fresh mozzarella that's on sale at Sprouts through Wednesday ($3 for eight ounces) for Thursday's dinner, which will be an improvised risotto. My herb pots are going gangbusters, and I love a rice dish that starts with some sauteed onion (maybe a little garlic), into which the rice gets cooking. When that's done, it gets finished off with a couple of handfuls of coarsely chopped mixed fresh herbs, a bit of grated parmesan, and the fresh mozzarella. Mmmmm.
Which gets us through to Friday's planning. Happy Sunday.
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