Menu for the week of May 6

Shakshuka

Sat: BBQ
Sun: Steak, baguette, asparagus
Mon: lamb chops w/ asparagus, side salad
Tue: Brick Chicken w/ https://audreyandjon.com/recipes/parsley-red-onion-and-pomegrana...
Wed: https://audreyandjon.com/recipes/middle-eastern-salad
Thu: https://audreyandjon.com/recipes/shakshuka-tomatochickpea-egg
Fri: Out

Ceviche

Ceviche

Adapted from Bon Apetit, ~4 servings

Leche De Tigre

  • ⅔ cup fresh lime juice
  • 2 garlic cloves, smashed
  • 1 tablespoon (packed) chopped fresh cilantro leaves
  • ½ ají limo or habanero chile, seeded, halved lengthwise

  • ½ small red onion, chopped

  • ½ cup bottled clam juice (optional)
  • Kosher salt

Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

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Your rating: None Average: 3 (1 vote)

Menu for the week of April 22 (Mexican)

Fish Taco

Sun: Pollo Asado, rice, beans, rajas, guac, sour cream + grill veg
Mon: Chicken Torta
Tue: Taco Salad - avocado, pickled onions, tomatoes, pickled red peppers, fried tortillas, queso fresco, hot sauce dressing
Wed: Buy Fish: Fish Tacos
Thu: Leftover Fajitas
Fri: http://www.thekitchn.com/recipe-crunchy-black-bean-tacos-cookboo...

Menu for the week of Easter / Apr 16

Poached Salmon with peas and mushrooms

Sat: Out
Sun: [Prep garlic for quiche] Steak, green salad, and asparagus
Mon: https://audreyandjon.com/recipes/poached-salmon-peas-and-mushrooms w/ http://www.bonappetit.com/recipe/stir-fried-asparagus-with-bacon...
Tue: https://audreyandjon.com/recipes/caramelized-garlic-quiche (x2, freeze one) w/side salad
Wed: Big Salad
Thu: Pasta
Fri: leftover Quiche w/ side salad

Matzah Brei

Matzah Brei

Based on a kitchn recipe, this was one of the best matzah brie batches I've ever made.

Serves 2

4 eggs, divided
splash milk or cream
1 dash salt
1 dash sugar, optional
2 sheets matzo
2 tablespoons unsalted butter

Crack all but one of the eggs into a large bowl; add the milk, salt, and sugar, if using; and whisk very well to combine.
Break the matzah into 1/2-inch pieces or smaller and add to the egg mixture.
Let stand for at least 10 minutes, or until matzah is soft and pliable.

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Your rating: None Average: 4 (1 vote)

Menu for the week of Apr 9 (Passover)

Sun: Grilled chicken breast http://amazingribs.com/recipes/chicken_turkey_duck/buxom_chicken... sandwiches w/veg and sweet potato fries; smoke salmon, make https://audreyandjon.com/recipes/bernices-brisket
Mon: Seder w/ brisket, charoset, potatoes, and https://audreyandjon.com/recipes/raw-kale-and-brussels-sprouts-s... (+ parsley, horseradish)
Tue: https://audreyandjon.com/recipes/strawberry-almond-and-pea-salad
Wed: Matzah tart: https://audreyandjon.com/recipes/
carrot-ricotta-tart w/ carrot and parsley
Thu: Brisket leftovers w/ brussels sprouts

Menu for week of March 26

Sat: Steak with green salad, green veg
Sun: https://audreyandjon.com/recipes/salmon-tomato-and-olive-salsa
Mon: middle eastern salad / grain bowl w/ chickpeas, halloumi
Tue/Wed: Out
Thu: cottage cheese and fruit
Fri: leftover salmon with dill sauce and asparagus
Sat: https://audreyandjon.com/recipes/butternut-squash-farrotto

Corned Beef Hash

Corned Beef Hash
  • 2 pounds uncooked corned beef brisket (about 1 small), rinsed, trimmed if fatty, spice packet discarded if included
  • 4 sprigs flat-leaf parsley
  • 3 bay leaves, torn
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 1 tablespoon yellow mustard seeds
  • 1 medium onion, peeled, halved through root
  • 1 large russet potato, peeled, halved crosswise
  • 1 12-ounce bottle Guinness stout or other stout or porter
  • 4 bay leaves
  • 1 tablespoon coriander seeds

Hash

  • ¼ cup chopped fresh flat-leaf parsley, plus more for serving
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Your rating: None Average: 3 (1 vote)
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