A gorgeous Sunday already, but time to get the rest of the week's dinner plans in order. I'm really looking forward to tomorrow, which looks like a rare combo of fun, easy, healthy, seasonal, sophisticated, and delicious, with an Asian theme to boot. I'm going to try the teriyaki tipalia burgers that are on sale at Whole Foods for $6.99 a pound, pairing them with soba with pea shoots, shiitake mushrooms, and leeks from Gourmet magazine, and also sauteing some organic bok choy in a bit of sesame oil on the side. It's our brief season to enjoy pea shoots, which they had yesterday at the Cure Organic Farm store, where I picked up the organic bok choy as well.
On to more mundane midweek thinking for Tuesday, we always have something big made over the weekend that serves as an easy midweek reheat, and this week it will be last night's big casserole, baked rigatoni with ricotta and collard greens, made specially seasonal by using Cure's wonderful organic braising mix and spinach instead of the collards. My timing for baking a hot casserole was right on target for yesterday, as today we'll be back in the 90s.
For Wednesday, with more of that great organic spinach from Cure on hand (and also Boulder Farmer's Market day), we'll try stir-fried rice noodles with beef and spinach, a new recipe from Cooking Light. I like to shortcut by using pre-cut stew meat, which is $3.99 a pound at Sprouts through Wednesday.
We'll go completely simple and quick for Thursday, grabbing some chicken breasts during Sunflower's chicken sale through Wednesday and sauteing them, maybe dressed up with seasoned panko breadcrumbs. A microwaved "baked" potato (Alfalfa's routinely has a great everyday price on organic russets) will go on the side, along with something fresh and green from the Farmer's Market or the Cure store.
And that gets us through to Friday's planning.
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