What to Cook for Dinner this Week
Well, friends, we’ve made it through two weeks of preschool and a week of E’s internship. We are cruising. E’s parents are headed here from Michigan for four days (our niece G graduates from high school on Tuesday), and we’re celebrating L’s second birthday tomorrow as well. Lots of celebrating about to be happening here. Knowing we won’t be back in our groove until we’re halfway through Wednesday, I’ve made a simple menu this week. Nothing overwhelming – but I did include the Minestrone with Bacon and Tortellini. Because – well. How could I not?
Have a great weekend, everyone! Here’s the menu.
Monday: Oven-barbecued Chicken and Easy Orzo Salad. I like using bone-in chicken leg quarters or thighs and drumsticks best. I just slap on the barbecue sauce (Sweet Baby Ray’s) and roast the chicken pieces in my Dutch oven.
Tuesday: Taco Salad. This is a perfect light summer meal, and it doesn’t require a recipe. Put whatever you love in it. I use red onion, red and green bell pepper, black beans, roasted corn, seasoned beef or chicken, avocado, cheese. Serve with a variety of topping options: sour cream, ranch, French dressing, salsa, salsa verde, Ortega Taco Sauce. And of course, chips.
Wednesday: Pizza. If Margherita isn’t your thing, top it however your people like it best.
Thursday: Sesame Chicken Noodle Bowls.
Friday: Takeout Night. Where are you going to spend it?
Saturday: Minestrone with Bacon, Tortellini and Spring Vegetables. Serve with some of Jim Lahey’s No-knead Bread, and all will be well.
Sunday: Pork Shoulder Ragu. Serve over plain pappardelle pasta with a green salad on the side.
Weekend Breakfast: Rasied Waffles. There’s no substitution. Just remember to start the batter the night before. L likes them best with macerated strawberries and whipped cream on top.
