|Whole Roasted Chicken, Parmesan Bread Pudding with Broccoli Rabe & Pancetta and Asparagus Shiitake Sauté
|Brown Rice & Beans with Ginger Chile Salsa
|Leftovers: Lemony Chicken & Orzo Soup
|White Fish with leftover Parmesan Bread Pudding & Grilled Asparagus
|Leftovers: Brown Rice & Beans with Ginger Chile
|Leftovers: Fish Tacos with Sauteed Brussel Sprouts
We’re not big Easter people, but since this Sunday is Easter and we do like a reason to celebrate and cook good food we’re amping up our typical Sunday dinner and making it a bit more indulgent than usual. Mostly in terms of this delicious Bon Appétit recipe I just found for Parmesan Bread Pudding with Broccoli Rabe & Pancetta…gluten free it is not, but like I said we’re splurging a bit. Served alongside a nice whole roasted chicken and a seasonal sauté of asparagus and shiitakes…sounds like the perfect Easter dinner to me!
Monday we’ll get back to our more traditionally healthy routine with another new recipe from Bon Appétit that is a simple yet yummy sounding twist on beans and rice. We’ll then turn our roast chicken from Sunday into a lemony orzo soup and finish off the week with some white fish served alongside leftover parmesan bread pudding and more of that delicious spring asparagus that we can’t get enough of these days.
Happy Easter everyone…hope you have a wonderful, delicious day with family and friends.