|Sunday:||Grilled Salmon, Quinoa Salad and Grilled Zucchini|
|Monday:||Leftovers: Tacos and Jicama Grapefruit Salad|
|Tuesday:||Leftovers: Salmon and Grilled Zucchini
|Wednesday:||Work Dinner Out|
|Thursday:||Leftovers: Tacos and Jicama Grapefruit Salad|
|Saturday:||Orecchiette with Rapini & Sausage|
Keeping it simple this week by leveraging some leftover taco meat I have in the freezer for dinner two nights. To serve alongside the tacos I will julliene a jicama and mix with some roughly chopped grapefruit. Add some olive oil, salt, pepper, cilantro and a bit of red pepper flakes and you have yourself a yummy side salad to brighten up taco night! Beyond that I’m making a simple grilled salmon with grilled zucchini and a DIY Quinoa Salad. I’ll likely just segment an orange and slice up some sallions and add that to quinoa with a bit of olive oil, salt and pepper. Fresh, easy and delicious. On Saturday I’ll be making one of my old favorites…Orecchiette with Rapini and Sausage. We’ve been making it for years and to me it screams Italian comfort food (but super easy), which sounds perfect for a Saturday night in!