Week of vacation over, we are back to menu-planning. That isn’t to say there wasn’t some mean cooking going on last week. Burgers, lobsters, shrimp and cod ceviche, grilled lime-garlic-cilantro striped bass (see the photo of a 30″ striper which we caught ourselves!), and more. In honor of my son’s newfound love of shellfish (pretty fun sight to see an 8 year old eating raw oysters as well as mussels and clams in paella), we’ve got mussels on the menu this week! And of course, taking advantage of a lot of CSA love.
The to-be-used-this-week list: beets, beet greens, arugula, squash/zucchini, broccoli, potatoes, eggs, sausage, chicken, mussels. Oh, and purslane. Apparently, it’s full of omega 3 fatty acids. You mean, that weed is good for you?! (you’ll notice it didn’t make it to the menu below…)
And here’s the menu:
Sunday: Moules frites and a crusty baguette
Monday: Roasted chicken legs with root veggies; Rice pilaf
Tuesday: Seared italian sausage; Beet, goat cheese and arugula salad; Buttery broccoli
Wednesday: Seared striped bass filet (yes, the one in the picture); Tomato-mozzarella-basil salad; Squash-zucchini summer salad.
Thursday: (breakfast for dinner, sort of…) – Leftover sausage, beet green, and garlic scape frittata; Scrambled eggs for the kids; Bacon for everyone; Toast
Friday: Predicting that at the end of a long week back after vacation, Friday’s gonna be a kids’ choice, eat out, kind of night. I’m guessing it’ll be a close call between sushi, pho, and Chipotle burritos. We’ll see!