1. Goat Ragù
2. Slow Cooker Roasted Chicken w/ Cabbage and Potato Gratin with Sage
3. Marinated Pan-Seared Eye Round Steaks w/ Roasted Beet Risotto Bumped to next week.
4. Mustard Tarragon Grilled Chicken w/ Herbed Summer Squash and Potato Torte with Parmesan
5. Sautéed Tilapia with Honey-Scallion Dressing w/ Turnip Gratin
6. Queso Chicken Pasta
7. Grilled London Broil w/ Pasta with Fresh Tomato-Herb Sauce
Super Omega 3 Granola Bars Put off yet again. Poor Art, his omega 3s are doomed.
Panzanella
This week I will get back on track with cooking and blogging! That’s really my main goal for the week, everything else is secondary. Secondary goals include trying to make a dent in the veggies that are accumulating in the fridge (meals 1, 2, 3, 4, 5, and 7), remaking a few earlier posted (recipes in order to update the pictures (meals 2, 3, and 4), and getting fish in at least one day Art is away (meal 5). Art also had the request that we grill and use basil when he is home next weekend, so that’s where meal 7 comes in.
I’m also going to try to do those granola bars to help Art’s omega 3 intake while he’s on the road and the Panzanella will be both a lunch treat and a way to use up a number of cucumbers. Sadly we’re not quite into tomato season yet so I’ll need to use store-bought cherry or grape tomatoes still. I am so ready for tomato season to arrive.
It looks like it will be a root vegetable and squash-filled sort of week here in Southern Maryland.
As an aside, I have a few goals for the future as well that I’d just like to note here for posterity and, hopefully, so I’ll remember.
1) I’d like to work on marking cookbooks with sticky tabs. I’ve got tons of cookbooks and I find it easier if I have them already marked when I pick on to use in meal planning.
2) I’d like to get back into the habit of picking one cookbook a week to use in meal planning. I’ve been slacking in that department and my cookbook collection recently exceeded 200. It makes no sense to own them if I don’t use them, so I’ve got to get back into that routine.
3) I’ve become enthralled with The Culinary Institute of America and while abandoning my family for 2 years to pursue a formal culinary education is not very feasible, working through The Professional Chef is. I’ve got the book, I just need to start reading and figure out how exactly I’m going to cook through the (recipes. It’s got about a bazillion (recipes so I’d like to set myself a pretty easy goal – maybe 2 (recipes from TPC a week? Something to think about.