So. We were pretty good about planning our menu and sticking to it. However, we didn’t do so well with remembering to take pictures. Here’s a little summary of how the week turned out, food-wise.
Thursday: The Zucchini Tagliatelle was a tasty, light, crisp salad.
Zucchini Tagliatelle with Mint, Cucumber, and Lemon (click for recipe)
Fresh, well-seasoned, and a perfect thing to eat on a hot summer night, especially as it requires no hot oven. A little bit more time-consuming than we had anticipated, but worth it.
Friday: We were going to make a Roasted Shrimp and Peach salad, but I ended up having to work until about 8:30pm, so I ordered some Thai food and Julia ate pasta. Not a day for culinary masterpieces, at least in our house.
Saturday: We were back in the game with another favorite recipe from Real Simple, Lemon-Oregano Lamb Chops with Orzo. This is an easy recipe to make, but tastes very indulgent – I think because lamb kinda always tastes indulgent, doesn’t it?
Lemon-Oregano Lamb Chops with Orzo (click for recipe)
The orzo and tomato is a really nice complement to the lamb. Also – this was the first time we made it with fresh (rather than dried) oregano, and it was really, really good.
Sunday: I hit the farmers’ market early in the morning hoping to score some fresh strawberries and basil for my first ice cream experiment, and hopefully something for dinner. I came out with some red rubin basil and a pint of cherry tomatoes, but no strawberries were there to be had. So I picked some up from the grocery store and headed home.
We made a Greek Salad with Orzo and Black-Eyed Peas, from this recipe. I cheated a little bit and used the leftover orzo from the lamb chops in this salad, since both recipes had it paired with tomatoes, lemon juice, and pepper. It turned out really well. One thing about this recipe is that we had to hit up a chain store (Jewel/Dominicks) to get the canned (i.e. already cooked) black-eyed peas, as our favorite neighborhood markets only carried the bags of beans that need overnight soaking and cooking and we are far too lazy for that. I personally thought this salad was delicious – another easy, light summer meal. We ate it for lunch and then again for dinner. Julia was not too keen on the black-eyed peas, so we may use a different kind of bean if we make it again, but I personally loved them. I think it was the first time for both of us tasting black-eyed peas.
Enough about healthy food though – we need to talk about ice cream. On Friday, the ice cream maker attachment for my beloved Kitchen Aid mixer arrived, and we used this recipe from Scott over at The Improvised Chef [which if you aren’t reading and you enjoy food, you should be. go on, I’ll wait.] It was easy to do, and I’d bet even if you never made ice cream before you’d have no trouble churning this out.
Which brings us to Monday. Now if you’ll remember on Friday we didn’t make the shrimp. So we had that, and some leftover orzo. (Seriously, one pound is a *lot* of orzo. This is, in fact the *third* meal we’ve used that one batch in.) We also had some Belgian endives that we bought for a recipe which looked like it would be yummy but probably not enough food for a whole dinner. Which led to Julia making up this delightful dish, which paired the shrimp, endives, and orzo with pine nuts, dijon mustard, and a little bit of red wine vinegar.
And that wraps up the week.