|BBQ for my Board Director’s Going Away Party
|Moroccan Halibut & Carrots w/ Cous cous and Cucumber Salad
|Poached eggs with mushrooms, tomatoes & grilled toast
|Leftovers: Poached Eggs
|Saigon Chicken Rice Soup
No big Sunday meal this week….we’re heading up to Vallejo for a BBQ to send off the Executive Director of my board since she is changing jobs. It will be a bittersweet celebration, but to help sweeten it up a bit I’m bringing to homemade fruit clafouti with me. It’s my all-time favorite quick, easy but impressively delicious & elegant dessert…check out the recipe here.
For our Monday fish night we’re making a Morcoccan Halibut that we made once before and I remember it being delicious. We’ll serve it with cous cous and a DIY cucumber salad. For the salad I’ll macerate some sliced cucumbers by putting them in a baggie with 1 tsp salt & 1tsp sugar, some other herbs that strike my fancy and mix it all up in the bag and let it sit for 30 minutes or so to soften the cucumbers and release some of the juices. Mix in some thinly sliced shallots and then serve. Really you can mix in any other vegetables or herbs…the macerated cucumbers are just a base for the salad.
You all know we love eggs for dinner and this poached eggs with mushrooms & tomatoes t is a winner that we’ve made before. We like to serve it with a rustic wheat bread sliced thinly, rubbed with olive oil and thrown on a hot grill. The Saigon Chicken Rice soup, is new one for us though. It’s from my fabulous cookbook, Slow Cooker: The Best Cookbook Ever, so I’m sure it will be delish!