1. Chicken Crepes w/ salad
2. Smoked Salmon with Fresh Dill and Capers
3. Chicken baked in white wine marinade w/ Frizzled Cabbage
4. Fajitas with zucchini, squash, flank steak, yellow onion w/ Zataran’s Spanish rice (We decided we had enough food without the rice.)
5. Southeast Asian grilled flank steak w/ tempura fried patty pan squash
6. Honey roasted chicken with rosemary and Dijon in the crock pot w/ Pasta Caprese
7. Chicken Dijon w/ sautéed turnip greens w/ rice
This week poses some interesting challenges for my meal planning skills. First and foremost, I’ve been wanting to make Chicken Crepes since I started this blog project not only because they’re amazing, but because I want to tell the story of the first time I made the almost 20 years ago.
Second, Art is traveling for work this week. He ended up not traveling last week so that he could stay home and take care of me since I damaged my knees during an Aikido class. This means that salmon can, again, make an appearance on the menu.
Third, there’s all of the produce to use from the CSA and other farmer’s market purchases. I only have salad listed with Crepes, but I plan to have salad most every night this week until I’ve used up all of our salad greens. Local produce is also feature in meals 2, 3, 4, 5, 6, and 7. I guess that means we’re having something local every night this week! I had hoped to make some loaded egg salad one night this week, but I didn’t get to the market early enough to buy eggs.
Lastly, I‘m still using Cooking Light’s 2009 Annual for a few recipes, those are featured in meals 3 and 5.
Unlike last week, some of these recipes are tried and true. Those will be posted soon without pictures and the pictures will be added later in the week.