We’re back from a long weekend in Spain, taking in some much needed Vitamin D (via the sun!) We ate wonderful Spanish food and drank great wine, and spent three days on the beach of the Mediterranean Sea. More on our trip later this week, but for now, below is the abbreviated menu plan for this week, since I’m already behind:
In the box this week: None. We cancelled our vegetable delivery this week because we were out of town.
Meatless Monday – Frittata with potatoes and onion, and topped with goat cheese I bought at a local farmer’s market last week. Served with a bag of spring salad mix.
Tuesday – Roasted chicken with potatoes and broccoli. I use Ina Garten’s recipe as a basic starting point for roasted chicken. Depending on if I have time, I might make an onion galette, from Vegetarian Cooking for Everyone. Roasted chicken was on the menu last week, but we decided to make polenta-crusted fried chicken instead. It.was.awesome. It’s a good thing we don’t make fried chicken often!
Wednesday – Shepherd’s pie (made last week and frozen), along with leftover chicken and vegetables. I have a meeting Wednesday evening, and will conveniently miss shepherd’s pie, round 2. Darn.
Thursday – ‘Friday night pasta’. We found this recipe when we were living in Dallas, and we’ve always called it ‘Friday night pasta’, I think because the article it was attached to was similarly titled. If I can find decent Italian sausage (which is fairly difficult to find in Dublin), I’ll put it in this dish. If not, I’ll just substitute more olives and tomatoes, and maybe some fresh spinach. This dish is also good with a side of steamed mussels.
Friday – Homemade pizza. We traditionally make homemade pizza on Fridays, and top it with some of the veggies that come in the delivery Friday morning. I make my own pizza sauce in bulk and freeze it in Bonne Maman jam jars. One jar = one pizza.
Next week, we’ll be back into a regular schedule, and I’ll post a more detailed plan.