|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 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!