I’m a little behind on posting this – the meals here were actually from the week before last. Things are picking up speed around here as the school year comes to an end and work gets busier and busier – we’re still finding time to eat dinner, just not always the extra time to write about it!
Monday’s are always a big day for us, and we know dinner is going to be later than usual. We try to let the girls pick something that they really love (and that’s easy to get on the table). F picked her favorite meal for Monday night – Pesto with Linguine. I made a Kale Salad with Strawberries to go with it, and we ate the leftover Roasted Grape and Olive Crostini on the side.
E wanted to pick Tuesday’s dinner, and she reverted back to her favorite – Taco Tuesday.
Wednesday I realized that I had goofed in my menu planning for the week – I mistakenly thought I had skipped Blue Apron that week, but I was thinking of the following week, so we found ourselves with a box of fresh produce as well as a refrigerator stocked with ingredients for other meals. Oops. Wednesday night I made the Sweet & Sour Vegetable Stir-Fry with Radishes, Bok Choy and Pink Rice from Blue Apron. It was pretty good, but the rice was fantastic. I’d like to get my hands on some more sometime.
Thursday night I decided to double up on my dinner plan, so I made a Spring Casserole with Fennel, Asparagus and Golden Raisins plus the Hearty Spring Salad with French Breakfast Radishes and Goat Cheese Toast. Pulling off both of these recipes was a little more than my very limited counter space can handle, but they tasted good together and made for some nice lunch leftovers. It certainly beat having ingredients going to waste.
By Friday night we were pretty tired, and ready for the weekend. We decided to meet up for dinner out at A Pizza Story, and then we went to Ted Drewes for dessert. We don’t normally go out for dinner and dessert, but we’ve been craving frozen custard for awhile, and it hit the spot.
By the weekend we’re usually eating up leftovers and menu planning for the next week, but this Saturday I had meals ready that were originally planned for the week, pre-discovery of Blue Apron mixup. I made our favorite Quinoa Patties with Arugula and Lemony Sour Cream plus a salad I’ve been eyeing for awhile from Plenty More – Tomato and Roasted Lemon Salad.
I don’t think I’ve ever roasted lemon for a dish before, but it smells divine. These slices were tossed with some sugar, oil and sage, and roasted until almost dry.
I’ve been looking for pomegranate molasses for awhile since Ottolenghi uses it so much in his recipes; I finally found it at Global Foods. This salad was as gorgeous in person as it looks in the cookbook. I ate the leftovers all week, and I’m not complaining. It’s sort of a show stopper.
Sunday afternoon we helped host a sixth grade spring picnic, and afterwards we made an easy dinner to round out the day. Tomato Soup with one of our favorite Grilled Cheese Combinations – Fontina / Swiss, with Arugula and Apricot Jam. The girls skipped the green stuff and added ham. A sweet ending to a jam-packed week, pun intended.