Week of March 23rd

Restaurants nearly dominate my agenda this week thanks to my family visiting from California. We’ll be trying new places as well as introducing them to some of our old favorites. Expect some upcoming restaurant reviews. 

Saturday:

• We will be in Washington D.C. all day. We’re checking out the new food exhibit at the Smithsonian followed by dinner at Little Serow, a Thai restaurant I have been anxious to try. My husband and I attempted to get in to Little Serow a few months ago with no luck, so here’s hoping we get a table the second time around. I have heard wonderful things about this Thai tasting menu. 

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Sunday:

• Once again, we are headed out to dinner locally. Less time in the kitchen for me equals more time with my mom and dad — yeah! Restaurant and review to come. 

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Monday:

• Harissa-marinated top-sirloin tips ( I highly recommend making your own harissa for this, it’s worth it.)
• Spinach and chickpea salad with smoky lemon-tahini dressing

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Tuesday:

• Leftover Indian pepper chicken  (from last week).
  

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Wednesday:

• Seafood Market fish night. I am hoping the Ahi tuna looks good as I am craving fresh tuna with Livornese sauce. 
• Green salad or roasted vegetables — whatever I have on hand. 

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Thursday:

• Leftover harissa-marinated steak
• Brown rice
• Green salad

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Friday:

• Out! Out! Out! Told ya this week was heavy on the restaurants. 

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. 

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. 

Week of March 2nd

Saturday:

• Tonight is date night, which for us this evening means dinner and dancing. However, I will be making the ginger-apricot shrimp today as this is one of those dishes that is so-so the day of, but spectacular when made ahead of time. 

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Sunday:

• Caramelized squash on toast
• Fennel and avocado salad with mascarpone-stuffed dates and horseradish dressing (recipe to come as I am experimenting for our upcoming Supper Club dinner).  
• Roast quail & grapes: you can easily substitute chicken or game hens if you prefer
  

Monday:

• Ginger-apricot shrimp
• Cucumber and shredded cabbage salad
• Brown rice

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Tuesday:

• Leftover ginger-apricot shrimp

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Wednesday:

• Market fresh fish (I am hoping for scallops so I can prepare bacon-wrapped scallops with a honey-lime vinaigrette). Simply brush scallops with olive oil and sprinkle with salt & pepper. Wrap bacon around scallops and secure with toothpicks. While the scallops cook (preferably on the grill), whisk together lime juice, honey and olive oil to make the vinaigrette. Drizzle over the scallops and serve. 
• Salad of fresh greens and feta cheese tossed with lemon juice and olive oil

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Thursday:

• Leftover chicken and green salad or roasted vegetables

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Friday:

• We are headed out! 

Week of February 23rd

Saturday:

• We are headed to a new local restaurant tonight with friends. I have been looking forward to testing out Fleet Street Kitchen for weeks now, so expect a review to follow shortly. 

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Sunday:

• Today will be a Burmese food extravaganza. I am finally diving into my new cookbook, “Burma; Rivers of Flavor” by Naomi Duguid. 
• Kachin-pounded beef with fresh herbs. The author describes this dish as, “one of the most unusual and delicious dishes I have ever come across.” How can I resist? 
• Eggplant Delight (Recipe to come)
• Crunchy Burmese ginger salad

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Monday:

• Pan-roasted brined pork chops (brine these the day before and you are all set for a quick weeknight dinner). 
• Wilted red cabbage with sherry wine vinegar and toasted caraway seeds

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Tuesday:

• Leftover Burmese food

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Wednesday:

• Market fresh fish (whatever Mr. Fishmonger recommends today).
• Fennel and orange salad with red onion and fresh mint

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Thursday:

• Leftover Burmese food (if there is any), otherwise I will whip something up on the spot. Likely a simple frittata with vegetables and cheese. 

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Friday:

• Friday night date night! We are going out.