Week of January 12th

Saturday:

• We are headed out to celebrate a dear friend’s birthday so no cooking tonight. Off to try Pabu at the new Four Seasons Hotel in downtown Baltimore.

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Sunday:

• Honey-roasted Cornish game hens with preserved lemons (the recipe actually calls for whole chicken, but I often prefer either game hens or as I like to call them, mini-chickens. They are a perfect little package of both white & dark meat for those who enjoy both.)
  
• Roasted red pepper and onion salad with Spanish blue cheese (Cabrales or Valdeon)
• Red quinoa with toasted pistachios (I am trying hard to get on board with the whole quinoa thing. I still think it’s more fun to say than to eat. Perhaps this new recipe will make me a believer. I will keep you posted.)

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Monday:

• Greek-style roasted shrimp with tomatoes, feta and capers. *TIME SAVER* (Peel and de-vein the shrimp the day before and keep on ice) This is a bit of my own creation. Simply roast tomatoes with capers and perhaps a bit of garlic. Add shrimp or scallops, crumbled feta cheese and fresh oregano and it’s Greece on a plate. 
• Simple green salad dressed with lemon juice and olive oil

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Tuesday:

• Crispy duck breasts with chile-pomegranate sauce *TIME SAVER* (make the sauce on the weekend, it keeps well in the fridge for several days and freezes beautifully). This recipe is a winner. If you enjoy more heat at your house as we do, toss in a bit more adobo sauce.
• “Celery root” remoulade (no celeriac available, so I will be substituting golden beets and rutabagas)

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Wednesday:

• Pan seared salmon over shaved fennel salad
• Roasted winter root vegetables

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Thursday & Friday:

• Leftovers as I am packing for our upcoming Caribbean cruise!