Saturday

No cooking for me tonight. We are going with friends to check out a restaurant my husband has been clamoring to try. Definitely more to come …

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Sunday

• Sicilian style fennel and orange salad with red onions, mint and oil-cured olives
• Roasted tomatoes with Stilton and watercress:  any blue cheese will work here, but Stilton certainly brings that delightful kick and stands up to the spicy watercress.
• Porchetta-style stuffed pork chops
• WINE!

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Monday

• Asian inspired “rice” bowls with freekeh:  apparently freekeh is the new super grain with more protein than quinoa. I plan to serve bowls of hot freekeh with a buffet of sides and Asian sauces so we can spice up our individual bowls to our liking. Fun fixings as follows:
• Stir-fried baby bok choy with soy sauce and garlic
• Soft boiled eggs — I love it when these are soft and gooey in the middle and barely cooked. YUM!
• Stir-fried tofu and mushrooms with some sort of sauce and heat factor — will figure that out in the kitchen
• Chopped peanuts, fresh herbs and kimchee
• My own special hot sauce I like to call Jo Ssam … more to come on that.

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Tuesday

• Stuffed peppers with tomato sauce:  season ground beef or turkey with your favorite spices, add in a bit of rice (or in my case, leftover freekeh) and mix together. Stuff into bell peppers, top with your favorite tomato sauce and bake. I might even sprinkle on a bit of cheese.
• Roasted cauliflower:  cauliflower florets. Olive oil. Salt and pepper. Blast in a 450 degree oven for about 20 minutes and you get vegetable candy. Delicious.

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Wednesday

• Leftovers: freekeh bowls or stuffed peppers, whichever has yet to be transformed into work lunches.

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Thursday

• Red snapper Veracruz style
• Green salad with toasted pepitas and lime vinaigrette

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 Friday

Date night! Wheeeee!