This week is a great example of how you can prep for the week and still have a great series of meals. I was on the road Sunday to Thursday this week, then spent all day Saturday and Sunday morning involved with a company function.I had no time whatsoever to cook anything ahead. So, I planned a menu that uses a lot of fresh veggies from farm stands and a few items from the freezer.
This picture is of a jar of truffle salt - truly amazing stuff. It's truffle pieces blended with sea salt. It adds truffle flavor to anything it's sprinkled over. I used it in my chanterelle and truffle hash for Sunday dinner.
On Sunday:
- I went grocery shopping.
- I made Sunday dinner.
- I defrosted bread for sandwiches and the bread salad.
- I defrosted containers of chili and of black-eyed pea dal.
Sunday
Grilled ribeyes
Chanterelle and truffle hash
Green beans with summer savory and thyme
Grilled corn on the cob
Plum torte
Monday
Bread salad with Cowgirl Creamery's Inverness goat cheese
Tuesday
Grilled chicken vindaloo
Black-eyed pea dal (dal inspired by this post at Smitten Kitchen)
Quick sauteed zucchini
Basmati rice
Wednesday
Angel hair with lobster oil, shrimp, chives and sea beans (inspired by Twist of the Wrist)
Green salad
Thursday
Chili
Friday
Wang's dumplings
Cucumber salad
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