Week of March 9th

Saturday:

• Tonight is Supper Club night, so we are off to our friends’ home to participate in a “Chopped” themed dinner party. I will be making a first course salad with my three assigned ingredients — avocados, horseradish and mascarpone cheese. I plan to make a fennel and avocado salad with toasted pepitas and a horseradish-mascarpone dressing (just add the soft cheese to the dressing, 1 tsp at a time to taste). I may even sprinkle in a few diced candied kumquats for color. 

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Sunday:

• Italian red-wine braised duck legs with olive gremolata
• Chickpea, fennel & citrus salad

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Monday:

• Adobo chicken 
• Brown rice
• Sriracha brussels sprouts: this recipe is courtesy of Bon Appetit Magazine. Simply roast, saute or steam your sprouts, then drizzle with the following vinaigrette: 

Whisk Sriracha, honey and fresh lime juice to taste. Season with salt & pepper if needed

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Tuesday:

• Gal’s Night Out! I am checking out a new local Italian joint with friends. I am certain this means my husband will enjoy a nacho night at home. 

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Wednesday:

• Leftover Adobo chicken or duck tonight 
• Simple green salad

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Thursday:

• Likely leftovers tonight once again. Otherwise, I will poach eggs and put them over sautéed mushrooms and crispy bacon. 

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Friday:

• As usual, this is often date night.