Time to move on to thinking about the rest of the week's dinner plans, still having the asparagus sale at Sunflower and the boneless, skinless chicken breast sales at both Sunflower and Sprouts on the brain.
By tomorrow, we'll be in the mood for a pasta dish, and with snap peas making their appearance, I'm thinking about pasta with sugar snap peas, asparagus and parmesan from Bon Appetit. This is a tad austere, even by my standards, so I'm going to hybridize it with another recipe, penne with asparagus and basil, also from Bon Appetit. The addition of garlic, crushed red pepper, and tomatoes will really liven it up.
Tuesday will be time for our usual easy reheat of something big made over the weekend, this time being the quick coq au vin, with a fresh green veggie and some crusty bread on the side.
For Wednesday, it will be time for something based on rice. Enjoying more asparagus, we'll go with asparagus and leek risotto with prosciutto from Bon Appetit. Bear in mind that Whole Foods sells chunks of prosciutto for cooking like this at a much better price than the freshly thinly sliced product. Since Alfalfa's does something similar with bacon, I wonder if they also sell prosciutto for cooking.
Finally, for Thursday we'll keep it exceptionally simple, just sauteing some of the sale chicken breasts coated with a bit of panko and herbs. A microwaved "baked" organic russet will go on the side, along with some sort of veggie, and we'll be done.
And that will get us through to next Friday's planning. Stay cool out there.
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