My daughters juts left tonight and I am pretty mopey about it. We had a great week with them and I am beyond grateful that they chose to come home for spring break.  Counting the days until they come home in May!

I am continuing with the March menu in my classes this week, although I have a group who requested the February menu and I can’t blame them because it’s so good.  I was able to turn in the last round of edits for my cookbook this week and I am so excited!  FYI, you can pre-order my cookbook Kitchen Matters on amazon or a signed copy from my local bookstore, Pages!

Here’s your dinner planner for this week:

Monday: Spring veggie paella (feel free to sub some riced cauliflower for some of the rice), green salad (vinaigrette: 1 T. lemon juice + 1 T. red wine vinegar + 1/2 tsp. salt + black pepper to taste + 1 tsp. maple syrup + 3 T. olive oil)

Tuesday: Turkey stuffed peppers (I’m going to sub quinoa or millet for the rice), grilled broccolini (I will use this method for grilling the broccolini and finish with a squeeze of lemon, no breadcrumbs)

Wednesday: Orange and rosemary glazed chicken, sautéed mixed veggies (I start with olive oil, sliced garlic and a pinch of crushed red pepper, then I add quick-cooking veggies and salt and pepper to taste.  I saute whatever needs to get used up in the fridge.)

Thursday: Steak fajitas, sauteed mushrooms, peppers and onions, cilantro cauli-rice

Friday: Roasted fish with Chermoula, roasted potatoes (roast at 425 with half olive oil and half ghee + salt and pepper to taste), minted snap peas

Saturday lunch: Quesadillas using leftovers from Thursday (I will add some shredded cheese and black beans depending on how much steak is left)

Sunday: Persian chicken stew from Food and Wine, Persian rice from Bon Appetit

 

Here’s what you can do ahead if you need to:

Sunday

Make chicken or veggie stock for the paella

Make dressing for green salad

Wash and dry greens for salad

Monday night or Tuesday morning: Make and stuff bell peppers, put in casserole dish, cover and refrigerate until ready to bake

Tuesday

Marinate orange and rosemary-glazed chicken

Prep veggies for saute

Wednesday night or Thursday morning:  Marinate steak for fajitas

Slice the veggies for fajitas and store in an air-tight container in the fridge

Rice cauliflower if making from scratch

Make chermoula and refrigerate

 

Here’s a link to all my previous dinner planners.