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
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.