|Sunday:||Takeout on way home from Sacramento|
|Monday:||Broiled White Fish with Candy-Stripe Beet & Carrot Slaw|
|Tuesday:||Gnocchi with Zucchini Ribbons & Parsley Brown Butter|
|Wednesday:||Chicken Cutlets with Asparagus, Capers & Shallots|
|Friday:||Leftovers: Chicken turned into quesadillas|
So you’ll notice there’s a repeat this week from last week….that’s because we ended up going to Sacramento for 2 nights so we didn’t end up making it but still have all of the ingredients. If you need a substitute meal feel free to dig back into the archives. Otherwise I’m pretty excited to try out this new slaw recipe from this month’s Bon Appétit and to bring one of our old summertime favorites back with this gnocchi and zucchini recipe from one of our favorite cookbooks – Eating Well in Season.