With dinners already covered through tonight's long weekend, there isn't much to think about for the rest of the week. That's particularly true since we always have a reheat of something big made over the weekend, which for tomorrow will be the corn and fingerling potato chowder with applewood-smoked bacon from Cooking Light. Salad on the side (good deals on organic lettuce and tomatoes at Sunflower this week), some fresh bread, and that's it.
It will be time for pasta by Wednesday, and with lots of pesto left over from this weekend's delicious chicken wraps with pesto, arugula, and sun-dried tomatoes, and my infatuation with fresh corn still going strong (even though it isn't local yet), we'll jump into the height of summer with zucchini, corn, and basil fusilli with bacon from Gourmet magazine, cutting way back on those six slices of bacon. (With the handsome in-house smoked, thick-sliced bacon at Alfalfa's or Whole Foods, that would be nearly a pound, good grief.) Since I'm expecting to have some snap peas left after making tonight's Caesar potato salad with sugar snap peas, I'll toss the rest of those in as well, kind of hybridizing the recipe with linguine with summer succotash from Bon Appetit.
We'll turn to a rice-based dish by Thursday, and with my herb pots overflowing outside, I'll improvise my own risotto with fresh herbs. It's best with fresh mozzarella mixed in at the end, and if I can figure out what to do with the rest of it, this is a great week for deals on one pound logs of fresh mozzarella (Whole Foods having the best with Crave Brothers at $5.99 a log, Sunflower following with Mozzrella Fresca for $6.99.)
And that will get us through to Friday's planning. Have a safe and happy 4th of July!
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