- Aperitivo: Paper plane cocktail — try it. You’ll like it.
- Roast salmon with potato salad and horseradish yogurt: Buy enough fish for leftovers. Salmon holds up well and can quickly be transformed into a main course salad on a weeknight.
- Roasted broccoli with chile-caper vinaigrette
- Lamb loin chops with rosemary and garlic: I will rub these beautiful chops down with a bit of oil, slather them with a paste of rosemary and garlic and then treat them to a sear in a super hot cast iron skillet. I plan to finish them off low and slow in the oven.
- Caramelized cauliflower puree: Even better than mashed potatoes. Roast cauliflower florets drizzled with olive oil for about 25 minutes in a 450 degree oven. Puree with a bit of chicken or veggie broth (you can even throw in a nub or two of butter) and season to taste with salt and pepper. I like to drizzle on a bit more olive oil and hit it with a sprinkle of grated Parmesan just before serving.
- Celery and tart apple salad: What to accompany the rich, unctuous lamb and the sweet, creamy puree? A crisp, tart salad that will provide crunch and liveliness. Although the recipe calls for radishes, I plan to use a tart green apple instead. If I had radishes around, I would probably use both.
- Bistro dinner salad with salmon and roasted vegetables: Put that leftover salmon to work. Gently warm the fish and flake it over a bowl of lightly dressed roasted veggies and greens. Sprinkle with toasted nuts and a squirt of lemon.
- Omelets with caramelized onions, sun-dried tomatoes, spinach and goat cheese (yes, we are having these again, although I may change up the ingredients. It’s my go-to weeknight dinner).
- Butter lettuce salad with apple and lemon
- Gal’s Night Out!
- Chicken mafe: This is a West African dish that just looks too interesting not to try. Quite frankly, it has peanut butter in it, so I am SOLD. I will likely amp up the heat factor and swap out the starchy vegetables for bell peppers and cauliflower instead. A one dish wonder my friends!