Asparagus is in season. It will be on lots of menus for the coming weeks. We can't seem to get enough of it. it is a busy work week. On Sunday, I will make the roast pepper and chimichurri sauces, cook the salmon, prep the cakes and brine the chicken. That should reduce the daily dinner prep to about 30 minutes. I am working to include one vegetarian night into our week. I seem to have no new ideas on that subject, just a pasta fallback.
Monday - Grill Pork chops with asparagus
Tuesday - Salmon cakes w/ pepper dressing brown rice and salad
Wednesday - Flank steak with cilantro chimichurri grill pots and tomato salad
Thursday - Lemon spaghetti with strawberry spinach salad
Friday - Grilled rosemary brined chicken with grilled broccoli
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