I have spring spinach on the brain, the our farmers' stalls overflowing with it and Sprouts continuing the convenience of their $3.99 a pound organic bulk spinach sale. So many possibilities with that, but since Sprouts has big 16/20 count USA shrimp for $8.99 a pound, I think we'll head to shrimp Florentine pasta from Cooking Light for tomorrow (although shrimp and spinach go into a tempting risotto as well, or a stir-fry).
Tuesday we'll treat ourselves to our easy reheat of something big made on the weekend, which this week is tonight's corn and cod chowder from Food and Wine magazine.
With spinach still on the brain, eggs (actually the very fine, cholesterol-free Nulaid) needing to be finished off in the fridge, and quick cooking still the goal, Wednesday will be scrambled eggs with spinach and Parmesan from Bon Appetit, adjusting the recipe for the family size.
Thursday will get even easier (perhaps because of the influence of warm weather and general sense of impending summer), since we'll indulge in the buttermilk brined fried chicken from the deli at Whole Foods that's an impressive $4.99 a pound ($3 off). Whole Foods also has Mom's macaroni salad at $3.99 a pound ($2 off) as a possible side, but guilt might persuade me to make something of my own for that.
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