I haven't posted for a while. I have still been making menus, just a busy spring. In Texas, we have started swimming, so I won't turn the oven on until probably September. Tonight my husband and I are celebrating our anniversary at St. Emillion, my favorite restaurant. Tried to make a relatively light menu for the days following the stick of butter that I will probably consume in a few short hours.
Sunday - grilled Buffalo chicken thighs with blue cheese salad and carrots.
Monday - grilled Tomato caprese sandwiches
Tuesday - Asian style pulled pork lettuce wraps with water chestnut salsa
Wednesday - Grilled brined whole chicken with butter lettuce salad and grapefruit
Thursday - Bison sausage and peppers
Friday - Hamburgers
To prep for a busy week, I will brine the chicken, slow cook the pork, and make the water chestnut salsa on Sunday.
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