I am embarrassed to admit just how long it’s been since my last menu. Really, I have no excuse. By some miracle, the Pandes have survived. Food made it to the table. The CSA veggies have been eaten. But being organized is so much more fun. Well, so much easier at least.
But I’ve been busy. Details forthcoming… Career in motion, in a good way. No, in a fabulous way! Stay tuned! That was the teaser, now for the menu:
The kids are with the grandparents this week so we are gonna try something new. First we thought maybe we’ll go vegetarian. But I was stymied off the bat by the goat curry and pork arepa at Viva Mi Arepa. Holy mamacita! Vegan? Well, that’s out, because I am unable to survive without eggs and butter. Hmm, maybe gluten-free? Still get eggs, still get butter, still get meat, still get fresh fruit and veggies. But we largely we rid ourselves of stuff we shouldn’t be eating anyway and lots of carbs. Done. Until the kids get home…
We also have an abundance of veggies from our CSA to be used up, including beets, beet greens, kale, salad greens, cucumbers, squash, fennel, cabbage, and peas.
Sunday: Garlic shrimp with sauteed greens on a bed of creamy polenta
Monday: Eating out with friends. Let’s see if we can keep up the gluten-free thing. Pretty sure raw oysters will work out okay!
Tuesday: Rosemary-garlic grilled lamb chops with garlic scape pesto, side salad with roasted beets, walnuts, and goat cheese
Wednesday: Beet green and kale frittata and fennel-cucumber-orange slaw.
Thursday: Grilled salmon steak, grilled eggplant, and garlic scape pesto potato salad with fresh snap peas.
Friday: Japanese vegetable pancakes (holy mama these look gorgeous! And I’ll try to do with rice flour instead of all-purpose to stick with the no gluten business.), korean-style sauteed beef and scallions, and white rice.
I think we can do this!