Happy July! Here's a quick rundown of the rest of the week. Wanting some pasta for tomorrow, since I have a bunch of pesto left from Friday's Bittman-inspired wraps, we'll use up the rest with zucchini, corn, and basil fusilli with bacon from Gourmet magazine. This would be even better with local zucchini and corn, and we're getting close, very close.
Tuesday is our usual reheat of something big made over the weekend, which this week is shrimp and scallop posole from Bon Appetit. The rest of the tortillas used for the wraps will go on the side, along with a salad.
I'm still a bit up in the air for Wednesday, the 4th of July. All our Colorado wildfires are inclining me toward the heretical thought of skipping the grill altogether. The June issue of Bon Appetit had a fabulous feature on healthy but delicious sounding whole grain salads, and I'm thinking of trying one or two of those. You can't read the article in its entirety online, but you can see all the recipes by going to the June table of contents and scrolling down to the salads section. Black barley, fennel, and radish salad, anyone? Along with a salad feast, I'm thinking of my new favorite from Whole Foods, Qrunch burgers, made with quinoa. That sounds like a Boulder-style spin on the 4th of July. Oh, and microbrews, definitely plenty of microbrews.
I'll grab some more of the huge shrimp on sale at both Sprouts and Sunflower for $6.99 a pound by Wednesday to do Thursday's dinner, which will be based on shrimp risotto with peas from the New York Times. It's lovely as is, but at this time of year, it's also tempting to add in things like mixed spring greens, spinach, arugula, garlic scapes, and on and on.
Which gets us through to Friday's planning.
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