January 12th, 2014 ~ Weekly Dinner Menu

Weekly DINNER Menu Sign


Lavender Dry~Rubbed Veal Chops  *  |  White Chocolate~Lavender Mashed Potatoes  *  |  Steamed Broccoli


Grilled Chicken Breast Sandwich Wraps with Creamy Avocado~Cilantro Dressing  *  |  Fresh Apple Salsa


Baked Potatoes  |  Roasted Garlic & Rosemary Mushroom Sauce  *   |  Kale Salad with Garlic~Lemon Vinaigrette


Chicken Bouillon with Mint  *  |  Boursin Deviled Eggs  *


Brown Sugar + Rosemary Pork Chops  *  |  Caramelized Brussels Sprouts, Onion + Apple Slaw  *


Baked Buffalo Chicken Wings  *  |  Raw Carrot + Celery Sticks  |  Homemade Bleu Cheese Dipping Sauce  *

I am beginning this post from a hotel room in Paso Robles, California.  We have traveled 5+ hours to get the girls and their horses to Twin Rivers Ranch for a schooling session this weekend.  It is mild + beautiful but very dry...today, the horses were ecstatic to be “free on the range”and the girls rode their horses clad in short sleeve polos and sunscreen on this January afternoon.  The sunset was extraordinary and, as Tuffy + I walked the many paths in the cross country field, we needed to be mindful of the coyotes lurking & howling in the tall grasses in the distance.

A few notes on this week’s menu:

SUNDAY:  For the last two days, the girls and I have been living on bottled water, carrot sticks, apples and crackers.  These veal chops + mashed potatoes sound luscious and make for a sweet, tasty homecoming.  I can’t wait to try the somewhat odd {white chocolate?} mashed potatoes recipe…stay tuned.

MONDAY:  Chicken breasts will be cooked in a grill pan on the stovetop and then sliced and served in a flour tortilla with a creamy avocado dressing that comes together in the blender in under 5 minutes.  Fresh lime juice flavors the avocado dressing as well as this refreshing Fresh Apple Salsa

Apple Salsa CollageTUESDAY:  Easy baked potatoes will be topped with a sauce of roasted mushrooms, garlic + rosemary and served with a simple salad of raw, chopped kale leaves tossed in this Garlic~Lemon Vinaigrette

Kale Salad Collage


WEDNESDAY:  Last week we enjoyed this broth~based soup as a light, mid~week dinner so this week I am trying a new recipe for a simple chicken bouillon simmered with lots of veggies {carrot, leek, celery, onion}, herbs {bay leaf, thyme} and spices {star anise, cinnamon, clove, coriander seeds, black peppercorns} and served with tapioca pearls and sliced fresh mint.  Our protein this evening will come in the form of eggs…deviled eggs made with greek yogurt and herbed cheese.

THURSDAY:  Inexpensive and quick~cooking boneless pork chops, seasoned with a mixture of fresh rosemary, brown sugar, cumin, cayenne + paprika and left to marinate overnight, will be cooked in a skillet on the stovetop.  A warm “slaw” of caramelized onion, brussels sprouts + apple will be served alongside.

FRIDAY:  During our college undergraduate years spent in upstate New York, Michael + I became connoisseurs of buffalo~style chicken wings which are traditionally fried until crisp and tossed in hot sauce.  Tonight I am baking the wings until golden and crispy and tossing in a hot sauce with lots of butter.  Homemade bleu cheese dressing will serve as a cooling dip for raw carrot and celery sticks.

Have a Wonderful Week Everyone!

K Initial

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