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.)
Saturday lunch: Quesadillas using leftovers from Thursday (I will add some shredded cheese and black beans depending on how much steak is left)
Here’s what you can do ahead if you need to:
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
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.