May 4th, 2014 ~ Weekly Dinner Menu



Tuscan~Style Veal Chops  *  |  Roasted Baby Potatoes  |  Spring Greens tossed with an Oregano Vinaigrette  *


Sautéed Vegetable Tacos  *  |  Tres Leches Cake with Spiced Strawberries, Whipped Cream & Mint  *


Pork Tenderloins with Sweet Coconut Milk Glaze  *  |  Seasoned Cucumber Spears  |  Sticky Rice


Linguine with Shrimp Scampi  *  |  Spring Greens tossed with an Oregano Vinaigrette


Layered Cobb Salad


Chicken Tortilla Soup  |  Avocado Bruschetta

{  *  denotes a new recipe  }

A few notes on this week’s menu…

SUNDAY:  I have had my eye on the spring veal chops at our local butcher for over a week now and I am going to give in and splurge on these tender chops for our Sunday dinner tonight.  Flavorful on their own, they don’t need to be bogged down with any fancy sauces or heavy seasonings.  I will be following this recipe and serving the grilled chops with roasted baby potatoes and a simple salad of spring greens tossed with a vinaigrette featuring fresh oregano leaves, lemon, garlic and mustard.

MONDAY:  We will be celebrating Cinco de Mayo {and “Meatless Monday”} with veggie tacos.  I will be adapting this recipe using homemade taco seasoning

Taco Seasoning Collage

Every celebration deserves a dessert and tonight this cake will fit the bill.  I will be adapting the original recipe using a store-bought angel food cake and topping it with my version of spiced strawberries which are tossed with a mixture of crushed coriander seeds, natural cane sugar, olive oil and lemon zest {posting this recipe soon}.

TUESDAY:  This dinner was featured on last week’s dinner menu and it was fabulous!  SO easy with super flavor…I adapted the recipe using pork tenderloins instead of satay-style skewered pieces of pork shoulder and the meat was incredibly moist and tender.  It’s making a repeat performance this week so I can share it with you.

WEDNESDAY:  Shrimp has popped up on the radar of a few people in our house and Michael loves a scampi-style pasta so here goes…I will be pulling together a little of this and combining it with a little of that to come up with my own creamy, seafood pasta dish.

THURSDAY:  Chicken, bacon, avocado, blue cheese…this is a perfect dinner salad that satisfies everyone!  Dry-poaching the chicken breasts gives them so much more flavor than cooking the meat in boiling water.  I will prepare extra breasts today, giving me a jump on tomorrow night’s soup.


 FRIDAY:  I need to be out all day today, coming home just before dinner…this slow-cooker soup will simmer away all afternoon and be ready & waiting for us when we return home.  Cooking extra chicken breasts yesterday made this already simple-to-prepare-soup even easier today.

tortilla soup Collage

 As a side to our soup…slices of rustic bread, drizzled with a bit of olive oil and rubbed with garlic, will be toasted and topped with some mashed avocado.  An easy dinner to end the week.


Have a wonderful week everyone!

K Medium


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