What to Cook for Dinner this Week
We just finished the craziest ten days we’ve had since moving to the East Coast. My sister-in-law came for a whirlwind girls’ weekend, then I flew to Nashville for three days for work, and then finally E’s parents arrived to be here for his graduation. Some great memories of family – and food in Nashville, thanks to visits to Urban Grub and Jeni’s Splendid Ice Cream – came into being because of all the insanity, but I have to admit I gave a sigh of relief when it all ended yesterday. And then I curled up with a book and didn’t move much for the rest of the day. I haven’t posted the weekly dinner menu until now because I simply didn’t have one put together. And hey – that’s real life, isn’t it? There are weeks when you just don’t get to the store. And yesterday, grocery shopping and meal planning were the last thing I felt like doing. I just wanted to stay home and be.
But we all have to eat, and so it’s time for me to buck up and get back to normal mode. Here’s what we’re having for dinner this week:
Monday: Barbecued Chicken Thighs, PW’s Spicy Pasta Salad with Smoked Gouda, and Watermelon. If you can’t find smoked gouda for the pasta salad, use fresh mozzarella instead. Tip: you won’t use the whole can of chipotles in adobo, so freeze what’s left in an ice cube tray, then store the cubes in a freezer bag for use later in other recipes.
Tuesday: Spicy Fish Tacos.
Wednesday: Cassoulet. An easy, homey, French meal.
Thursday: Fritatta with parmesan, goat cheese, and roasted red peppers. Salad on the side.
Friday: Takeout Night.
Saturday: Orechette with Pancetta, Peas, and Three Cheeses. And salad, of course.
Sunday: Slow-cooked Southern-style Barbecue. With whole wheat rolls, homemade slaw, and more watermelon.
Weekend Breakfast: Popovers. With butter and homemade jam. They’re utterly fantastic.
Have a lovely week, friends!
