[I know I said I wasn’t posting until Wednesday, but I find myself at my computer planning a menu for the week, so I might as well share.]

Recipes linked where available. Please feel free to vote in the comments as to which meals you want to see pictures of and/or hear me ramble about later on.

Vegetarian
Turkish breakfast – what we call a meal made up of crusty bread topped with sliced tomatoes, cucumbers, hard cheese, and whatever fresh herbs we have on hand. We’re eating this as a picnic on the beach tomorrow, as we celebrate our first anniversary in the spot where we exchanged our vows.
Three-Bean Salad with Gouda
Chickpea Casserole with Lemon, Herbs, and Shallots*
Cucumber & Avocado Ceviche; Coconut Rice with Black Beans, Plantains, & Mango Salsa; and
Mango-Coconut Parfait for dessert (this is for a dinner party girls night sleepover with margaritas – hooray!)

Fish
Salmon and Fennel with Roasted-Lemon Vinaigrette
Garlicky Grilled Basa with Couscous* (we substitute basa for tilapia because it’s cheaper and we like it better and it is very similar and therefore quite interchangable)

Meat/Poultry
Kale, Chicken, and Rice Salad with Cherries
Roasted Pork Tenderloin with Fig Sauce* (OMG. Fig season. YUMMMMMMMMM. If you’ve never eaten a fresh fig, you are really missing out. They are also super delicious when you add them to an apple pie.)

*Some of these are more of a main dish than a full meal; for those we’ll add a mixed greens salad or cook up a frozen veggie like broccoli to have with them.

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