What a lazy Sunday morning, but it's time to start thinking about food for the rest of the week. With temperatures expected to be in the mid-60's by Wednesday, this is a reminder that I need to continue to work of the stockpile of pesto I laid in the freezer from last summer's bumper crop of basil before it's time to plant some more. So tomorrow will be a simple pasta with pesto, possibly with a little chicken sausage sauteed for it. Sprouts continues to have organic bulk spring mix or spinach on sale for just $3.99 a pound for the side salad, and Whole Foods has organic lettuce at a good price too (see below).
Tuesday is our usual reheat of something big made over the weekend, which this week is tonight's cod, potato, and fennel casserole from Gourmet magazine.
I've been on a roll for a couple of years with the Thai (and possibly Lao) dish that is variously called laab, larb, or laap, after discovering it at a Thai restaurant in Louisville. At the time, I could only find one or two recipes for it, probably because they get published under all sorts of other names, so I've been collecting these variants ever since. The new one I want to try is spicy Thai basil chicken from the current issue of Cooking Light, so that will be on deck for Wednesday. Sprouts has ground chicken, pork or chicken breast all $2.99 a pound through that day, and Whole Foods has organic red or green lettuce at $1.50 a bunch to wrap it up. Looks like the reviewers are raving about this recipe, so that bodes well.
We'll make it simple for Thursday, grabbing some of those boneless center'cut pork loin chops that Sprouts has for $2.99 a pound for a quick pork chop saute. Sprouts also has five pound bags of organic russets at just $1.99 each through Wednesday, and they microwave so easily for a quick "baked" potato.
So enjoy our emergence from that lengthy deep freeze!
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