Tonight's a no-brainer, with lobster tails $4.99 each for today only at our local Whole Foods stores. The question remains how to cook them. I've used a great recipe for creamy lobster pappardelle several times in the past for these (you can pop that in the search box at the top left of this page for the link), but it seems time to move on. In Whole Foods' own announcement of the sale, one of their suggestions is a classic lobster with lemon and chive drawn butter, but that's actually written for a whole lobster, not just the tail. We might experiment with using the butter part (no-cholesterol Earth Balance of course substituted because of the substantial butter amount involved), and maybe broiling the tails instead of dumping them into boiling water as appropriate for a whole lobster. I'll have those humongous artichokes at $2 each at Whole Foods on the side (artichokes cheaper elsewhere this week, but none so handsome and large as the ones I saw at Whole Foods).
For tomorrow, the temperatures should be around 70, and with daylight hours longer, I'm hoping our winds will cooperate to send the family griller out to do some bone-in country-style pork ribs, which I'm lucky enough to have access to at the Lucky's Market in Longmont for $1.99 a pound (sorry, still no time to check on the Boulder store, too far north for me).
By Sunday, we'll still need something that will also serve as an easy midweek reheat, and the previously frozen wild Alaskan cod fillets at Sprouts for $4.99 a pound are sending me in the direction of New England seafood chowder from Epicurious. I considered several cod recipes, but the opportunity to add a bit more butternut squash as we're ready to head into spring veggies sent me to this one, plus organic kale is just 98 cents a bunch this week at Sprouts, in addition to their great cod price. And that touch of curry is great in this.
So do enjoy what looks to be a pretty nice weekend!
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