What I'm Making this Week (7/3/16)
Every week I make a menu before hitting up the market, saving me time on busy weeknights and money at the market. Happy Fourth of July!!
- •Sun: Grilled Vegetable Baguette Sandwiches, Green Bean SaladTonight we're picnicking before the fireworks. We're keeping it finger-food friendly with grilled vegetable baguette sandwiches (using leftover grilled veggies from last night's dinner) with pesto and mozzarella. My kid will go heavy in the mozzarella and low on the veggies (alright, very low). A salad with blanched green beans, cherry tomatoes, and shaved Parmesan will be easy to eat. Ice cream parlor for dessert?
- •Mon: Cumin-Chile Grilled Lamb Kebabs with Garlic Yogurt; Quinoa Tabbouleh; SaladHappy 4th! I'm excited to try these lamb kebabs from @BonAppetit http://www.epicurious.com/recipes/food/views/cumin-chile-lamb-kebabs-with-garlic-yogurt To accompany the kebabs: quinoa tabbouleh (made just like the original, but using quinoa) and a green salad to try to get rid of the mountain of lettuce in our garden... We have a few of these ice cream sandwiches left in the freezer for dessert: http://nickisizemore.com/chocolate-coconut-ice-cream-sandwiches/
- •Tues: Pasta with Pea and Goat Cheese PestoAs you may know, every week we make a pasta, since it's a guaranteed whine-less meal for my kids. Tonight I'm going to make a quick pea and goat pesto using this recipe: http://nickisizemore.com/pea-goat-cheese-crostini/ I'll toss it with penne. Side-dish schmide-dish. (AKA I'm going to be tired after the long weekend- forget the side!)
- •Wed: Curried Chickpea Salad WrapsThis recipe is from my cookbook (The Food Processor Family Cookbook). Carrots, celery, curry powder, cilantro are pulsed in the food processor until chopped, then chickpeas, mayo, curry powder and mango chutney are added - a few more pulses to combine, then it's finished with currants. We'll eat the salad wrapped in whole wheat tortillas and lettuce from the garden (will somebody take some of this lettuce, please?!).