Food + Wine

March 7-11 Mealplan

We’re going out of town for the first time without our son (and dog) this weekend. I. am. terrified. But also a little excited… I don’t really know what to expect or feel, really, so I’m just trying not to think about the whole ‘without our son’ part too much. So this week’s mealplan is a little short. This week’s grocery trip, however, was a successful one: Spent $78, saved $75. A little bit more pocket cash for the weekend 🙂
*Ginger-Garlic Pork Meatballs over Couscous with Vietnamese Pesto
This Vietnamese pesto will be basil, mint, cilantro and garlic with cashews and possibly some spinach or parsley to bulk it up a bit. And I thought it would make a great side dish if I mixed it with a grain of some sort. Israeli couscous sounded like a winner to me.
*Chicken with Mushrooms in a Tarragon Cream Sauce, Roasted Asparagus and Crispy Redskin Potatoes
Oh how I love a creamy tarragon sauce with chicken. And asparagus goes so well with tarragon that it’s almost necessary to serve it on the side.
*Shrimp Lasagna, Homemade Italian Bread and Mixed Green Salad with Balsamic Vinaigrette
I make a lot of different kinds of lasagnas, and always have the basic things on hand to make a version or two of it. But this week I’ll be fairly traditional with this one: tomato sauce, ricotta, mozzarella, whole wheat noodles and shrimp.
*Tuna Salad with Parsley and Lemon in Mini Pita Pockets and Rosemary-White Bean Salad
There was a sale on mini pita pockets and tuna cans this week. And I love tuna salad in a pita, I think that’s my favorite way to eat it. I don’t have any celery on hand but I do have a bunch of fresh parsley and I figured that would help brighten up the flavor of the canned tuna along with a little lemon zest. The salad will be white beans, onions and rosemary, marinated in red wine vinegar, olive oil and a little s&p.
*Orange Glazed Salmon with Coconut-Sweet Potato Puree and Sesame Broccoli
My ideal way to eat salmon is with a sweet, sticky sauce and this one will be made out of orange marmalade and soy sauce. I created this sweet potato dish for a client this week, and they came out so good that I’ll be making them again for my family. I just poached some sweet potatoes in chicken broth with several handfuls of flaked coconut and a cinnamon stick. Then pureed everything but the stick until smooth and checked the seasoning, adding a little bit of milk to thin it out a bit. Delicious.
Happy Eating Everyone!

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1 Comment

  • Reply jake March 15, 2010 at 5:29 pm

    all this stuff sounds so good, abbey. you're awesome.

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