Quick rundown. Tomorrow, we'll catch the citrus bbq salmon burgers Whole Foods has for $7.99 a pound through Tuesday, with mashed potatoes done from my big five pound bag of organic potatoes from Sprouts (sorry, it came from last week's sale, unless they're continuing without advertising, which sometimes happens).
Tuesday will be a riff on tomato and mozzarella risotto from Cooking Light, using fresh Galbani mozzarella on sale ($2.99 for eight ounce cups) through Wednesday at Sprouts, organic on-the-vine tomatoes just $1.49 a pound there through Wednesday, hoping organic spinach in bulk remains just $3.99 a pound at Sprouts, and adding a bunch of fresh herbs from my burgeoning perennial herb garden experiment.
Wednesday will be our usual reheat of something big already made, which this week is the chipotle beef stew from Gourmet magazine.
And Thursday will be a simple stir-fry over brown rice, probably one with tofu and a defrosted bag of my beloved Seapoint Farms Oriental blend edamame mixes (which are increasingly hard to find), boosted with fresh ginger, scallions, snow or snap peas, and red pepper.
Which gets us through the week.
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