March 16th, 2014 ~ Weekly Dinner Menu

Weekly DINNER Menu Sign


Beer Simmered & Slow~Cooked Corned Beef, Cabbage & Carrots  |  Guinness Mustard  |  Horseradish Mashed Potatoes  |  Chocolate Guiness Goodness


Corned Beef Sandwiches with Swiss Cheese on Dark Rye  |  Guinness Mustard  |  Cole Slaw  |  Pickles


Shredded Egg Salad  *  |  Avocado Toast  *


Cauliflower Soup  |  Seared Sea Scallops  |  Chopped Kale Salad with Lemon Vinaigrette


Greek Pasta Salad  *  |  Honey, Garlic & Lemon Baked Chicken Wings


Chipotle~Rubbed & Grilled Salmon Fish Tacos  *  |  Fresh Apple Salsa

{  *  denotes a new recipe}

It is Sunday evening and I am very late with this Weekly Menu post {sincere apologies}, but…


That, right up there, was to blame.  Sunshine, soft blue sky, gentle Bay breezes, light surf and temperatures in the upper 70’s lured me away from home {and the kitchen} today…how could you not be outside on a day like this.  My menu, and the requisite shopping, was done yesterday and, with the best of intentions on posting this morning, I could not resist the pull from outside.

Today, we rode horses, we hiked and we even took a quick sail around our little cove…all the while, tonight’s dinner of Corned Beef & Vegetables simmered in the slow-cooker, hard at work, while we played.  We begin our kick~off of St. Patrick’s Day a bit early today and save the eagerly anticipated {and most favorite} Corned Beef Sandwiches for tomorrow’s official celebration.  However you choose to celebrate, may the luck of the Irish be with you in the coming year!

A few notes on this week’s menu:

SUNDAY:  A traditional Corned Beef & Vegetables dinner serves as our family Sunday supper this week.  Tomorrow is St. Patrick’s day and the spirit is with us!  I am editing our traditional dish, ever so slightly, by removing the potatoes from the boiled dinner and preparing them as a mash with the Horseradish Cream {sans pickles}.  This is a dinner we wait all year for!

MONDAY:  As I have said before, I think Michael loves the Corned Beef Sandwiches, made from the left~overs of last night’s dinner, more than the actual boiled dinner.  Sandwiches on Monday are an easy way to start the week.

TUESDAY:  When I first saw this recipe at 101 Cookbooks, I was intrigued by the idea of shredding gently boiled eggs…light, fluffy eggs for sure…but I needed to work this simple recipe into a dinner.  The addition of smashed avocado on toasted bruschetta, served alongside the egg salad, makes for an easy meatless meal.

WEDNESDAY:  This Cauliflower Soup has become a fast family favorite and it serves as the feature dish for our soup supper this week {sans lobster meat}.  Perfectly seared scallops and silky cauliflower pair well together as we have seen here and tonight both will be served along with this salad.

THURSDAY:  I simply cannot get these Honey, Garlic & Lemon {Baked} Chicken Wings off of my mind…they were incredible!  Everyone here at home is asking for these wings again so I am happy to oblige…


Serving them tonight with a pasta salad featuring cucumber, tomatoes, pasta & feta cheese.

FRIDAY:  During Lent, fish tacos are a popular dinner item.  Tonight, savory salmon is flavored with a chipotle rub and grilled until tender.  We keep these tacos light with the addition of this Fresh Apple Salsa {sans the walnuts}…  


Have a GREAT week everyone!

K Medium


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