Week of March 16th

You may find this week’s menu is rather light on the recipes and heavy on the leftovers — you would be correct. We have a busy week so I am erring on the side of easy.  Oh well, it happens. That is what restaurants and leftovers are for.

Saturday:

• Surprise menu for a friend’s birthday dinner. I will share the details after the event.

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Sunday:

• Wild mushroom soup with hazelnut gremolata
• Frisee salad with poached eggs and Canadian bacon

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Monday:

• Leftover wild mushroom soup
• Simple green salad
• Pan-seared scallops (perhaps bacon-wrapped if I have any bacon leftover).

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Tuesday:

• Leftovers from Saturday’s birthday dinner

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Wednesday:

• Leftovers from Saturday’s birthday dinner

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Thursday:

• Indian spiced pepper chicken with curry leaves
  
• Toasted cashews and raisins (for sprinkling on the finished chicken dish)
• Brown rice
• Roasted cauliflower with garlic

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Friday:

• My family is visiting from California and we are taking them to one of my favorite local restaurants — Cinghiale. If you haven’t been yet, go.