It's Sunday already, so time to get planning the rest of the week's dinners. For tomorrow night, since Sprouts has all their chicken sausage on sale for $2.99 a pound through Wednesday, and we still have beautiful organic greens around, I'm planning sausage risotto with spring greens from Bon Appetit. You can make this with any mix of organic greens you might have picked up at the Farmer's Market, and I particularly like to do it with the wonderful braising mix from Cure Organic Farm. In addition to being at the Farmer's Market, Cure has a farm store at 75th and Valmont that's open Wednesdays through Sundays (check their site for the times).
For Tuesday, we always have something big made over the weekend that serves as an easy midweek reheat, and this week it will be smoky shrimp and halibut stew. Remember that organic leaf lettuce is on sale at Sprouts, Sunflower, and Whole Foods for the side salad.
For Wednesday, the ground pork at Sunflower that will be on sale through that day for $2.99 a pound is making me think about a dish from Laos and Thailand that is variously called laap, larb, or laab. The spicy ground pork mixture is great wrapped in lettuce leaves (remember those organic leaf lettuce sales), making this diet-friendly as well. I like to serve a little rice on the side with this, and am currently infatuated with Lundberg's Black Japonica rice, which is "a gourmet field blend of black & mahogany rice." (Remember that all Lundberg products are 20% off at Sprouts through Wednesday.)
For Thursday, I'm a bit on the fence. We haven't had a pasta dish yet this week, so I'm thinking about catching Sprouts' shrimp sale by Wednesday to do spicy shrimp and fettuccine from Cooking Light. Or I might just take the last of the boneless skinless chicken breasts from the Sunflower sale ending Wednesday, saute them breaded with a little herbed panko, and microwave some organic russets for "baked" potatoes on the side (plus a veggie, of course).
And that will get us through to next Friday's planning.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment