So I apologize for not getting my weekly menu out last week. We had such a busy week and weekend that I just didn’t have time to write-up my normal Sunday post. I mean how can I write a post on what I’m making for dinner that week when I didn’t have time to even think about dinner? Trying to plan a weekly menu takes time and thought, so I decided to wing it for a week and fly by the seat of my pants. Well, I flew by the seat of my pants and didn’t bother to view the weather forecast for Monday, and guess what? The temps soared into the high 90’s and my super polite family sweated over a bowl of roasted red pepper soup and grilled cheese sandwiches. Zoe looked at me as she was trying to sip the soup and said, “Mom, I’m sorry to tell you this, but it’s too hot for soup.” Poor planning Marin mama! We all went out for ice-cream after dinner to cool ourselves down. I ended up doing take out two other nights because it was way too hot to cook. Hey, I’m not complaining at all, I actually really like the heat and it was nice to have a few nights off from cooking.
I was at Whole Foods on Friday and was super giddy because guess what I saw?
Yep, heirloom tomatoes, which are one of my favorite summer treats. I can’t wait till they’re in full season and for the prices to drop a bit, as $6.99 is a bit steep. I’ve been craving my heirloom tomato soup all winter. I also have a great recipe for fried green tomatoes as well as an heirloom tomato pizza that I can’t wait to try and share with you all. Yummo!
So, I made my first and last batch of scones this week. Yes, I baked in the heat, but it was in the morning, so it wasn’t too bad. The scones were ok, but nothing like the scones we get at the bakery. I could attempt to make them again, and I may down the road, but for now when I crave a scone, I’m just going to buy one from my favorite bakery. There are just some things that you just can’t replicate, or could, but don’t need to bother with. That’s how I feel about scones for now. Here’s the Instagram that I took of them.
I’m also super addicted to these dosa chips right now and I need to stop buying them because I am eating a bag at a time. Seriously, they’re that good! Carolyn, they’re back in stock at Paradise, so check your mail later this week as I’m sending you some!
Sunday night dinner: Happy Cinco de Mayo! We’re celebrating tonight by making some marinated flank steak tacos (recipe soon) and serving them up with some tomatillo and avocado salsa, chips for dipping into the salsa and some watermelon. I also made up a batch of my dad’s homemade sun tea, and for dessert, I’m whipping up a batch of our favorite chocolate chip cookies. It’s going to be a yummy dinner at the Grandy house.
Monday night dinner: Ina’s summer garden pasta and crispy and easy garlic bread. I’m so excited because I saw a bunch of organic cherry tomatoes at Whole Foods last week. I’ve been craving this pasta ever since my Instagram buddy, Melinda, photographed this pasta on her Instagram feed last week.
BTW, have you all checked out the video that Zoe produced last summer of me making this pasta? It’s on the side bar (hey, I just noticed it’s right next to this paragraph) as well as on the post for that recipe. If not, you should, because its super cute, and she produced and edited it all by herself. We’re planning on making more videos for the blog this summer and even videos where I actually talk into the camera. I’m a bit nervous about the speaking part, because anyone that knows me knows I’m sort of a spaz and I talk a lot! I also say the word “like” and “you know” quite a bit, but I decided I had to get over myself and just let the video roll and be what it may! I’m hoping to put one together in June, so stay tuned.
Tuesday night dinner: Crazy Tuesday, so I’m serving up leftovers! It’s basically a repeat of Monday night’s dinner with the addition of some lacinato kale salad. How I love leftovers!
Wednesday night dinner: Buttermilk roasted chicken, roasted asparagus and roasted fingerling potatoes. Wow, it’s truly a roasting kind of night and if it’s warm enough, I may even try the chicken on the grill.
Thursday night dinner: Another leftover night, gotta love that. I’m taking the leftover buttermilk chicken and serving it up over some kid friendly caesar salad along with some fresh whole-grain bread. I will use that bread as well to make up some fresh croutons. The croutons are my kid’s favorite part, and I always make up more than I need for the salad because my kids sneak in and consume a bunch as they come from the oven.
Stay tuned for this garbanzo and kidney bean salad that I will be posting this week. It’s the perfect salad to bring to a picnic, pair with a burger or just have for lunch.