What to Cook for Dinner this Week
Okay, so it’s spring. Really and truly spring. The cherry blossoms have burst out in all their glory (we’re going to take a drive tonight to go see them, I think) and there has been more blue sky than grey this week. It’s been breezy and just sort of – well, delicious.
With that, I’m looking forward to the first foods of spring. Asparagus. Rhubarb. New potatoes. And this week’s dinner menu is designed with the season in mind. There’s nothing I like better than the transition to fresh, locally grown produce, and I’m ready to celebrate that at my table. There are a couple of recipes from Jenna’s blog that I’m liking this spring, so I’m including them here.
Monday: Asparagus Pasta. Because who doesn’t love asparagus? (Okay, so E doesn’t. He can eat L’s fish nuggets instead.) I used Parmesan instead of feta, and cavatappi rather than fusilli, but other than that, I kept this as is.
Tuesday: Spring Vegetable Ragout. You need a variety of spring vegetables for this – kohlrabi, turnips, fresh peas, baby spinach. And real creme fraiche is the kicker.
Wednesday: Homemade Pizza. This crust. This sauce. Your choice of toppings. Or try Jenny’s Salad Pizza. (Note: to rush your pizza dough’s rise time, place it – in its oiled bowl and covered with plastic wrap – in a 200-degree oven for 30-45 minutes, until doubled in size).
Thursday: Crock-pot Green Curry Chicken. Because it is never a bad idea to have a Crock-pot recipe for the middle of the week.
Friday: Takeout Night.
Saturday: Orecchette with Pancetta, Peas and Three Cheeses.
Sunday: Roast Chicken and Marinated Kale Salad. Make the salad the night before for the best flavor. No time to roast your own chicken? Pick up a fresh, warm rotisserie chicken on the way home from church.
Weekend Breakfast: Oatmeal Muffins. I’ll leave out the coconut since E doesn’t like it. Especially good made with leftover Toasted Oatmeal.
Happy Friday!
