| Sunday: | Chicken Curry Udon Noodle Soup (DIY…see thoughts below) |
| Monday: | Spinach & Mozzarella Stuffed Turkey Meatloaf with late season corn on the cob |
| Tuesday: | Leftovers: Soup |
| Wednesday: | Leftovers: Meatloaf |
| Thursday: | Orecchiette with Cauliflower, Anchovies & Fried Croutons with Farmer’s Market Shishito Peppers |
| Friday: | Leftovers: Orecchiette with a side salad |
| Saturday: | Eat Out |
We’re getting back into the swing of things this week with a few favorites and one new recipe that I’ve been wanting to try for a while. The Chicken Curry Udon Noodle Soup is inspired by some of the delicious dishes we’ve had at one of our favorite restaurants…Noodle Theory. To make it we’re going to riff off of two of our own favorite recipes (Thai Chicken Noodle Soup & Khao Soi) and use Udon which we’re both kind of obsessed with these days. We’re pretty excited about the idea of this soup, so if it comes out well I’ll post the recipe we end up creating. The meatloaf recipe is an oldie but a goodie…one we’ve been making from way back in our early living together days.
Orecchiette is one of our favorite pastas so when I stumbled upon this Bon Appetit recpe a while back I made note of it, so I’ll let you know how it turns out. We also saw some beautiful shishito peppers at our farmer’s market which seemed like a nice appetizer/side to go along with the orecchiette dish….they’re very en vogue these days showing up on pretty much every appetizer menu we see from Zuni Cafe here in San Francisco to Girl & the Goat in Chicago. They’re so super delicious and so easy to make…just sautee them up in some olive oil salt and pepper until they start to blister a bit and eat them whole. Yum!