I am officially addicted to The Perfect Scoop. This weekend, I made three, count 'em, three different recipes from this great cookbook. That's rhubarb cooking for Strawberry Rhubarb Sorbet. Also produced during this freezerpalooza were: Vanilla Frozen Yogurt and Honey Lavender Ice Cream. When I wasn't engaged in this semi-OCD effort to make frozen treats, I was also planning the rest of the week. We'll be home on Wednesday for the holiday, so the brisket we're making is not a quick-fix AT ALL (freakin' Cook's Illustrated always does this to me. Six hours of cook time. We'll see. Remember the seven-hour baked beans?)
An * says I made this on Sunday. Lunch is usually leftovers from dinner two nights prior.
Sunday
Grilled chicken with pesto*
Lemon risotto*
Swiss chard*
Beet salad*
Monday
Gyros* (from the July August issue of Cook's Illustrated) with tomato and feta (made the patties on Sunday)
Tzatziki
Pita
Tuesday
Indian night (thanks Smitten Kitchen for the inspiration)
Grilled eggplant
Moon dal*
Black-eyed pea dal*
Cabbage* slaw (grated cabbage on Sunday)
Flatbreads
Wednesday
Happy Fourth of July!
Smoked brisket
Potato salad
Green Salad
Thursday
Grilled halloumi cheese, peppers and zucchini
Quinoa w/ grilled lemon vinaigrette
Friday
Tailgatin' dinner
Brisket sandwiches
Chips
Pickles
Toll House cookies
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