With so much to do outside, I'm thinking quick, both in terms of writing and cooking. Here's the rundown. Since we're getting close to planting basil again, I'm reminded of the pesto still in my freezer from last year's crop, so while this won't help anybody else without such a stash, tomorrow will be a simple pasta with pesto.
Tuesday will be our reheat of something big made over the weekend, which this week is the slow-cooked Tuscan pork with white beans from Cooking Light.
We'll take it easy on ourselves again for Wednesday, grabbing the stuffed chicken breasts that Sprouts has for $3.99 a pound through that day for a quick dinner. They have five pound bags of organic russet potatoes for $2.99 each to do microwaved "baked" potatoes on the side.
Sprouts also has eight ounce Mozzarella Fresca fresh mozz balls for $3.99 a pound through Wednesday, which is making me think of repeating a recent vegetarian success for Thursday, tomato and mozzarella risotto from Cooking Light. Okay, so I use eight ounces of mozzarella instead of the two called for (could you even see two?) but I also add a ton more organic spinach, which is great at $3.99 a pound in bulk at Sprouts, plus they have organic on-the-vine tomatoes for $1.99 a pound, both through Wednesday.
So that quickly gets us through the week.
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