|Sunday:||Porcini Parmesan Ravioli with Spicy Sausage Tomato Sauce (DIY)|
|Monday:||Leftovers: Wild Mushroom Risotto (from last week)|
|Tuesday:||Grilled Salmon with Bulgar and Roasted Rapini with Tomatoes (DIY)|
|Wednesday:||Turkey-Jasmine Rice Meatballs with Baby Bok Choy|
|Thursday:||Leftovers: Meatballs & Bok Choy|
|Friday:||TRAVELING! First night in Austin|
So, we didn’t quite make our 7 nights without eating out last week, sad and pathetic, I know. But that means we have some risotto leftovers to use up this week. We also have some leftover porcini paste from the risotto recipe that I want to use up so we’re going to use it for a ravioli filling…totally DIY, so if it turns out any good I’ll share the recipe! But basically I’m just mixing it with mascarpone, Parmesan, salt, pepper & fresh parsley. Put it inside some homemade pasta sheets and slather it with a sauce using some leftover spicy turkey sausage we have and canned roasted tomatoes. The meatball recipe is one of our favorites that we’ve been making for years…healthy & delicious!
As you see the end of this week we’re traveling in Austin (for our good friend, Michelle’s wedding…yippeee!) and we’ll be there until Tuesday but then we’re heading straight to Chicago through the following weekend since I have to work in Peoria, IL Wednesday & Thursday. So unfortunately that means there won’t be a menu for next week at all…but please feel free to dig back to an old menu that suits your mood. Or try your hand at creating your own this upcoming weekend!