Goodness, possible rain and a high today around 73 in Boulder - what a refreshing change. Regardless, this needs to be quick.
For tomorrow, I'll adapt chicken burritos with poblano chiles and corn from Bon Appetit, using ground poultry instead, either chicken breast or turkey breast that are both on sale at Sprouts through Wednesday for $3.99 a pound. It could also be done with the turkey or chicken breast tenders that are just $2.99 a pound there, but it's easier to not have to cut things up. We're a ways from this year's Hatch chile season, but I really need to use up the remainder of roasted ones still in my freezer from last year. And obviously, the corn has to be our local Munson's, available at their farm stand at 75th and Valmont, at the Boulder Farmers' Market, and most conveniently, at our local Whole Foods.
Tuesday is our usual reheat of something big made over the weekend, and continuing the Munson's corn theme, this week it's tonight's corn and cod chowder from Food and Wine magazine.
We'll want something vegetarian by Wednesday, and this time my thinking is being driven by my overflowing herb garden, rather than the sales. It will be tomato and mozzarella risotto from Cooking Light, enhanced with a bunch of fresh herbs from my garden. Hopefully Sprouts is continuing to have the good prices they've recently had on organic tomatoes.
For Thursday, we'll grab more of that ground turkey or chicken breast from Sprouts by the end of the sale Wednesday for my recent fave, any version of the Thai dish variously called laab, larb, or larp. I have several variations of it saved, but they're all pretty close, and the one I've been going to recently is spicy Thai basil chicken from Cooking Light. The basic idea of the Thai dish is wonderfully light - a spiced ground meat wrapped in lettuce leaves, but our western recipes almost never refer to it by any of its original names, so it's hard to gather them up for a comparison.
Which quickly gets us through the week. Enjoy a cool, cloudy day here in Boulder!
Sunday, July 28, 2013
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