Another week, another set of menus

Well I didn't do as well as I would have liked on my first week back in the cooking world. I cooked 3 days, we had take-out 2 days, and leftovers 2 days. I am going to try to be better this week and get that take-out to just once. You will see some duplicates from last week that didn't get cooked.

Spring is upon us, so I am trying to incorporate some warmer weather foods that showcase fresh seasonal produce (especially cucumbers this week) and herbs into our menus. Here is what's on tap for this week:


Saturday
Sauteed Leeks with Prosciutto and Goat Cheese over Rotini served with Spinach Salad


Sunday
Oven Baked Herb Crusted Chicken with Parsley Olive Oil Sauce served with asparagus in lemon oil and carrots in an orange-herb sauce


Monday
Broiled Shrimp Salad Sandwiches with Cucumber Salad and Green Bean Salad

I'm using canned shrimp instead of fresh this time and I will add basil and dill to it as well. I am going to serve the shrimp salad on sourdough rye bread and top with shredded provolone cheese and bibb lettuce and broil for a few minutes just until the cheese gets all melted and bubbly. For the green bean salad, I am leaving out the sour cream and tabasco sauce and adding basil and parsley. The cucumber salad is so reminscient of something my grandmother used to make that it needs no tweaking. I will actually folow this recipe completely literally.


Tuesday
Leftovers

We have to have a day in the middle of the week to use up all of the extra food.


Wednesday
Smoked Salmon Pizza

To make this lox and bagel-like dish I will take a refrigerated pizza crust and cook it for 18 minutes at 450. When it is done, I will spread cream cheese over it, cover it with snipped fresh chives and fresh chopped dill, then top it with diced red onions, capers, and smoked salmon.


Thursday
Cool Cucumber Soup and Chicken with Tabbouleh

For the Chicken and Tabbouleh, I am going to add elements of this recipe as well. I love tabblouleh. It is a middle eastern salad that is full of fiber and flavor too!

Friday
Leftovers