|Sunday:||Grilled Filet Mignon with Nectarine and Blue Cheese Salad with Plum Vinaigrette|
|Tuesday:||Disappearing zucchini orzo with grilled shrimp|
|Wednesday:||Leftovers: Quinoa Soup|
|Thursday:||Leftovers: disappearing zucchini orzo|
|Friday:||Easy egg dish (DIY)|
|Saturday:||In Sacramento for Christian’s Triathlon tomorrow|
This Sunday is our 7 year wedding anniversary, so it’s a special day and while we’ve been celebrating all weekend (because that’s how we roll!) we’ve decided to keep it simple and cook a nice meal for ourselves on the actual day. So we’re indulging in some quality filet mignon and serving it alongside a seasonal salad with a nice bottle of wine. Perfect, intimate night in. We’ll likely whip up a nice homemade dessert as well. Maybe a summer berry clafouti or homemade strawberry shortcake.
We somehow had an extra night of dinner last week (I think I forgot to account for one night of leftovers) and ended up eating out with a friend we hadn’t seen in a while so the Quinoa Soup got bumped from last week into this week since we already had the ingredients on hand. It’s a good Ecuadorian friend’s family recipe so I’m pretty excited to try it out and see if it is similar to the Quinoa soup I loved so much while traveling in Peru. The rest of the week is “oldie but goodie” recipes. Disappearing zucchini orzo is one of our favorites…especially this time of year when you’re drowning in zucchini! If you need ideas for an easy egg dish check out my post on breakfast for dinner here.
Christian’s competing in his third triathlon next weekend so we’ll be up at his sister’s place in Sacramento and likely just eat dinner with them. Good luck Christian, I know you’ll do awesome!