Busy Sunday, with lots to do while we still have spring-like weather. The plan for tomorrow is chicken and mushrooms in garlic white wine sauce from Cooking Light. It could be done with the chicken tenders that Sprouts has for just $1.77 a pound, or the breasts that are $2.99 a pound right now.
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, and it's dinner.
Sprouts' sales through Wednesday on 41/50 count shrimp for $2.99 a pound and organic butternut squash for 99 cents a pound have me thinking about butternut squash risotto with shrimp from Bon Appetit for that day. I like to add a couple of handfuls of organic baby spinach, and it's fine without the addition of whipping cream. Anything with pancetta is already rich enough for me.
We'll have had enough of dealing with recipes by Thursday, so by Wednesday, I'll catch some of the chicken sausage that are very low at $1.99 a pound at Sprouts through that day for a simple improv of sauteed sausages with polenta on the side. The sausages can be done with onion, bell pepper, and good jarred pasta sauce (of which I have an abundance, thanks to the Longmont Sprouts opening sale a couple of weeks ago, when they were practically giving away Muir Glen organic sauce). If I'm not in the mood for polenta, which rarely happens, a tempting spin is to put the sausage mixture into a baguette from Whole Foods, a pretty good approximation of a classic New England grinder.
Which will get us to Friday's planning, and let's see if the snow will materialize this week.
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