|Sunday:||White Fish with Roasted Rapini & Tomatoes|
|Monday:||Leftovers: Frozen Many Bean Soup|
|Tuesday:||Christian’s Birthday! SavoryGirl’s Steak with Brussel Sprouts & Bacon|
|Thursday:||Leftovers: Steak tacos with avocado & grilled scallions|
|Friday:||Dinner with Matt & Renee|
I’m out of town for a bit so I thought I’d share an old menu from 2012 instead of just skipping this week and leaving you hanging completely! And of course, Happy Happy Birthday to my ex, Christian on Thursday!
I’m back in town and not leaving again for the foreseeable future, yippeee…so let’s get cooking! Since it has been a bit hectic we’re starting off the week an easy fish and roasted rapini & tomatoes dinner. Nice and healthy. Then we’re reaching back into the freezer to pull out a fantastic soup we made from our October 7th menu. Tuesday is Christian’s special day and he has requested my famous home-cooked steak (I swear, they’re as good as most restaurants!) with a side of roasted brussel sprouts and bacon. My newfound approach to steak comes from a past Bon Appétit article about how to cook the prefect steak, which I linked to in the menu above. Trust me, you’ll feel like you’re using way too much salt, but just go with it!
Then we’re rounding out the week with a nice Israeli vegetarian dish…you all know how much I love eggs for dinner and this one is a winner! We’ll turn Christian’s steak dinner into some yummy steak tacos for leftovers on Thursday and then we have a dinner date with one of our all-time favorite couples. Between the birthday and dinner with friends I’d say we have a fun and yummy week coming up!