| Sunday: | Pineapple Glazed Chicken with Jalapeno Salsa, Black Beans & Rice |
| Monday: | Miso Glazed Salmon with Braised Bok Choy |
| Tuesday: | Leftovers: Pineapple glazed chicken |
| Wednesday: | Gnocchi with Zucchini Ribbons & Parsley Brown Butter |
| Thursday: | Leftovers: Gnocchi |
| Friday: | Huevos Rancheros |
| Saturday: | Eat Out |
First full week back after our long vacation to the Galapagos & Machu Picchu…time to get back in the cooking swing of things! Since we’ve left, summer has arrived so hopefully this menu feels a bit lighter and more summery to you. The first two recipes are new ones that have been on my “to be cooked” spreadsheet for a while, both from Epicurous so I’m sure they’ll be delish. Especially the chicken…pineapple is pretty much my favorite fruit. The miso glazed salmon is also one we haven’t tried before, but in our household it’s virtually impossible to go wrong with salmon. If you’re worried about buying miso for this one dish and never using it again, fear not! Miso has a million great uses in everyday cooking…you can use it as a milk/butter substitute in some dishes, you can tenderize meat with it, use it in salad dressings, etc… Here is a good article on miso to get you started.
The Gnocchi dish is from the cookbook Eating Well in Season. We’ve made it quite a few times and it is definitely a winner. Usually we make homemade gnocchi to go with it, but since we’re making it mid-week we’ll likely just buy some fresh gnocchi at our little Italian market down the street (Lucca Delicatessen for those of you in the area). No shame in that! But if you want to get adventurous (maybe move it to a weekend dish) and make your own gnocchi here is a post I wrote a while back on how to do that and the recipe I use to get perfect airy little gnocchi.
Friday is my favorite go-to breakfast for dinner dish. Huevos Rancheros…the recipe I’ve linked to is my DIY version but it’s super flexible so feel free to make it your own. It’s quick, tasty, filling and pretty healthy. Happy Cooking & Eating!