Menu of the Week April 28th: Peas

This week’s menu swap host is Manda over at Asparagus Thin and peas are the featured ingredient. My darling BF saw the subject peas and promptly boycotted the ingredient this week, but I plan to work them in for a dish just for me, peas with prosciutto and dill. Lately I have been struggling for inspiration and yet trying hard not to repeat menus (except for pizza and grilled asparagus of course). I think it would be great if I cooked something different almost every night for 6 months. In an effort to eat more brown rice (with this months Saveur as inspiration) I cooked up a rice cooker full and now am going to experiment with brown rice fritters and different ethnic flavorings.

Saturday: Mixed grill

Spicy lamb brats and spicy grass fed burgers with caramelized onions and cheese, penne with pesto and creme fraiche and grilled asparagus


Lunch: Vietnamese crab and shrimp soup with mung noodles, mint and basil

Dinner: Pizza!

White pizza with a roasted garlic and chive bechamel (made with goat butter as we are out of regular butter – how did this happen?), Italian sausage, artichoke hearts, roasted red peppers, feta and some mozzarella.

Monday: Cyprus (ala Saveur mag)

Souvlakia Hirina : Pork kabobs (from Pancetta, our pig) with tatziki with brown rice fritters with oregano, lemon zest and feta, veg to be determined

Tuesday: New Mexican

Green Chile Cheese Nachos (three of my favorite ingredients right there) and fennel slaw with cilantro and lime

Wednesday: Mediterranean mix

Braised leeks (and maybe some kale) and Chicken Provencal and brown rice fritters with parmesan and parsley

Thursday: Fresh American (or whatever you think fits here – I am at a loss)

Seared Scallops with roasted garlic chive butter, peas with prosciutto and dill for me, asparagus for the BF, oven roasted potatoes with garden herbs.

Friday: Mexican mayhem or Indian Monsoon

Company in town – we are either cooking up a Mexican storm with carne asada tacos( with grass fed beef of course – must use it up), pintos de olla, salsa, chips and guacamole – oh and margaritas or we are going out for Indian.

I must confess, I had a really busy week last week and didn’t get around to making my app of the week or my dinner for Friday night as I was helping a friend move. I still plan to attempt the gruyere pinwheels with herbs sometime this week. Also look forward to posts on rubs (as promised) and hotel butters. And I haven’t forgotten about the cocktail of the week feature either, but that feature will be switching to the cocktail of the month.

i’m out

6 thoughts on “Menu of the Week April 28th: Peas

  1. Ester,
    Another good idea for white pizza is using greek dressing as a base, flavorful and simple.

    It was yummy and artichoke hearts are so good for you – high in fiber, low in fat, they help offset the calories of the cheese! Hope you enjoy yours!

    Yes he is, but more for me! We ordered peas to plant in the garden and can’t find them anywhere with the rest of our seeds. He will eat the snow pea variety and I found one that starts out as a snow pea and proceeds to become a sweet pea. If only the pea fairy didn’t take them back or hide them…..

  2. Hi Ginger,
    Hopefully you’ll share the braised leek recipe. I planted garlic, and they’ve grown HUGE! I finally got impatient and dug one up….and it’s a leek, not garlic. Guess they mislabeled the bag. So plan B is learning what to do with a garden full of leeks!

  3. Cheryl,
    The really cool thing about leeks is that you can leave them in the ground all fall and into the winter, even all winter sometimes, until they start to seed I suppose. I use them in place of onions when I have a lot. You could cut them in 1 inch pieces and grill them like kabobs, soup soup and more soup. I hope to use some in a potato gratin in place of onions. I have a load of leeks started, but it is still too cold to put these little ones outside (below freezing tonight and last night). Leeks go really well with mushrooms, both are so earthy. One of my favorite dishes is wild morel mushrooms sauteed with wild leeks (when I can find the mushrooms). I have even seen wild leeks (also called ramps) pickled. I suppose that would work for regular leeks too, but that might make for a large garnish for the Saturday Bloody Mary!
    I pretty much plan to slice the leeks up into 1 inch chunks and sprinkle some garden herbs (thyme probably) salt and pepper on them and put a dab of butter in the pan, and add some broth and put in the oven. If feeling decadent, I might sprinkle some parm on there for the last 10 minutes of baking. I will jot down what I do and the results and post them.
    At least you know now what you have! If I waited all summer to harvest the garlic and then it turned out to be leeks, I would be sad. Someday I will get around to actually planting garlic in the fall, like normal people.

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