Category Archives: Weekly Menus

Weekly Menu — 10/19/2013

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Week of October 19th

Saturday:

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Sunday:

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Monday:

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Tuesday:
  • Moo Shu seafood. Yum, I love this dish. It’s a much lighter and healthier version then what you would typically get at a restaurant. Recipe to come. 
  • Roasted mushrooms and peppers

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Wednesday:
  • Leftovers: chicken or Moo Shu
  • Green salad

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Thursday:
  • Out on the town this evening with friends

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Friday:
  • Date Night!

Weekly Menu — 10/12/2013

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Week of October 12th

Saturday:
  • Out to dinner with friends this evening.  I may not be cooking tonight, but I am whipping together a homemade minestrone soup during the day to have on hand for lunches all week. We are also attending a Burgundy wine seminar, so more info to follow if we discover any fantastic buys.

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Sunday:
  • Clam and bacon pizza: I am not normally a pizza person, but this recipe looks so good I can’t help myself.
  • Simple arugula salad dressed with lemon juice and olive oil

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Monday:
  • Chicken cacciatore: this is so easy to play with and hard to screw up. To make it even easier, ignore the recipe and do the following: get yourself two large skillets. Use one to brown chicken pieces and the other to saute a mix of garlic, onions, bell peppers and mushrooms. Combine all, dump in your favorite marinara sauce and some wine, add fresh or dried herbs and stir. Serve with chunks of bread and a drizzle of olive oil.
  •  Butter lettuce salad with fennel, toasted walnuts, apples and blue cheese

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Tuesday:
  • Leftover chicken cacciatore. This is the kind of dish that is even better the next day. Can’t wait!

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Wednesday:

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Thursday:
  •  Grilled steaks the Italian way: top cooked steaks with a squirt of fresh lemon juice, a few thin shavings of Parmesan cheese and a drizzle of peppery, high-quality olive oil.
  • Spinach salad with toasted pine-nuts, dried cherries and fresh goat cheese

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Friday:
  • A visit to the hair salon and then out. No cooking tonight!

Weekly Menu — 10/5/2013

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Week of October 5th

Saturday:
  • We are headed to the Four Seasons for a celebratory birthday dinner with friends.

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Sunday:
  • Grilled lamb & fig skewers with peppery mint-apricot glaze
  • Grilled eggplant slices
  • Horta (this is so much fun to say! Try it. Horta, horta, horta.) Get yourself a huge bunch of fresh greens such as swiss chard or kale. Blanch quickly in boiling water, drain and serve with good olive oil, sea-salt and lemon juice. This is deceptively delicious.

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Monday:
  • Fresh ahi tuna from the farmer’s market. I plan to drown this in Livornese sauce with a splash or two of my new, award-winning olive oil from Portugal. I could drink this stuff!
  • The last of the farmer’s market freshly grilled corn on the cob
  • Green salad with apple, walnuts and fennel

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Tuesday:
  • Leftover lamb & fig skewers
  • Greek salad with cucumbers, tomatoes, avocados and chunks of feta. I love this simply dressed with red wine vinegar, olive oil and handfuls of fresh oregano

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Wednesday:
  • Lobster night! My husband is picking up 2 live, honking lobsters from Frank’s Seafood Market. I will keep it simple — just steam them and serve with clarified butter and lemon. Heaven.
  • Arugula salad with grapes, lemon & olive oil
  • Fresh grilled corn

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Thursday:

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Friday:
  • Date Night!

Weekly Menu — 8/17/2013

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Week of August 17th

Saturday:
  • Supper Club tonight. The theme is regional Italian and we are charged with bringing a first course. I am making one of my all-time favorite Italian dishes from the region of Piedmont — Vitello Tonnato – or veal in tuna sauce. I know it sounds weird, but it’s delicious. Tender, poached veal is sliced thin and bathed in a wonderfully thick savory, eggy, custardy sauce. It’s served chilled or at room temp, so it’s perfect for summer dining.

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Sunday:
  • Grilled peaches with St. Nectaire cheese and prosciutto: Grill halved peaches. Top with a wedge of St. Nectaire cheese while still on the grill. Remove from heat and drape with the prosciutto. Certainly pecorino romano would also be delicious with this. We’re trying to give this meal a French twist as we have a beautiful bottle of Burgundy to open this evening.
  • Grilled pork tenderloins with allspice rub a’la Julia Child
  • Grilled Farmer’s Market mushrooms or fresh wilted swiss chard, whatever looks enticing today

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Monday:
  • Leftover pork tenderloin
  • Grilled corn on the cob
  • Fresh green salad with red plums and blue cheese

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Tuesday:

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Wednesday:
  • Fresh fish from Frank’s Seafood Market
  • Apricot, fennel and baby greens salad 

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Thursday:
  • Leftover Indian chicken

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Friday:
  • DATE NIGHT!

Weekly Menu — 8/10/2013

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Week of August 10th

Saturday:
  • Romantic date night per my handsome husband. Dinner and dancing on the town … somewhere. 

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Sunday:
  • Prosciutto and melon: Easy. Take perfectly ripe cantaloupe and cut into wedges. Drape with the ham. It’s summer in Italy on a plate.
  • Porchetta-style pork chops
  • Zucchini ribbon salad with homemade pesto: shave zucchini into long ribbons with a vegetable peeler. Toss with pesto and additional fresh basil and cheese, if desired. If you don’t feel like making pesto, just toss the vegetables with olive oil, lemon juice, toasted pine-nuts, Parmesan cheese and plenty of fresh basil.

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Monday:
  • Indian black pepper chicken: I like to add a handful of toasted cashews and raisins to this dish at the end. You can make the chicken without the curry leaves, but they are definitely worth seeking out.
  • Spiced eggplant and peppers
  • Indian eggplant pickle: I plan to make this over the weekend with slender eggplants and practically my whole spice rack worth of spices. Well, probably not quite that many. Recipe to come.

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Tuesday:
  • Gal’s Night Out for me and Nacho Night for my dear, nacho-lovin’ husband. 

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Wednesday:

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Thursday:
  • Leftover Indian chicken
  • Green salad with toasted pecans & feta-stuffed grilled peaches with violet balsamic drizzle: peaches done this way are absolutely delicious and so easy. Simply halve ripe peaches or nectarines and brush with olive oil or butter. Grill cut-side down for 1 to 2 minutes then flip. Stuff with feta and grill another minute or two. Drizzle with balsamic vinegar and a shower of any fresh herbs (I like tarragon, mint and/or basil). Delightful! Goat cheese would be another good option for stuffing the fruit.

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Friday:
  • Omelets or out we go!