[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.
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!)
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)
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.