|Sunday:||Pork Stir-Fry with Tangerine Chili Sauce|
|Monday:||Rosemary Grilled Salmon with Ratatouille covered Grits|
|Tuesday:||Leftovers: Pork Stir Fry|
|Wednesday:||Leftovers: Black Bean Salmon Tostadas & Grilled Asparagus
|Thursday:||Breakfast for Dinner|
I was doing a bit of Spring cleaning and stumbled across this Pork Stir-Fry with Tangerines and Chili Sauce recipe that I had ripped out of a Bon Appétit a few years ago. While I was on a bit of a cleaning binge and really wanted to just throw everything in the trash this one looked too yummy to pass up, so we’re making it for our Sunday dinner.
Monday we’re taking a salmon skewer recipe and making it a bit simpler and more in-season by serving it alongside grits covered with ratatouille instead of skewering the salmon with tomatoes. Grilled skewer season is right around the corner…but it’s not here quite yet! For the ratatouille I’ll simply sauté up some chopped onions, mushrooms, and eggplant in olive oil until they soften and begin to brown a bit. Then I’ll add a can of fire roasted diced tomatoes, some capers and season with salt and pepper to taste. Cook a bit longer until the sauce thickens and there you have it…easy ratatouille!
The rest of the week is leftovers and an easy breakfast for dinner night before our friends get in town for a weekend visit. We tend to play our dinners by ear when we have visitors. For our salmon leftovers we are getting a bit creative and serving the salmon on top of crispy corn tortillas topped with black beans pureed with a bit of onion and cilantro. Add a bit of avocado and you have yourself some leftovers that no one will complain about!