Greeting, People.
This is a “no shop” week - the menu driven by proteins from the freezer, languishing hold-outs in the fridge, and anything green from the garden. In some ways this is my favorite type of cooking: making good food, fairly simply, from whatever it is we have on hand. Inspired by, but not necessarily sticking to, recipes. Hoping to bake some bread and crackers, as well (have to use up some of that sourdough discard).
Cooking for two adults in the PNW.
FRI: Whole roasted scallion chicken over potatoes. Green salad.
SAT: Beef and asparagus on the grill. Last call for asparagus?
SUN: Leftover roast chicken in cream sauce with mushrooms and peas over pasta.
MON: New England style chowder made from locally caught shrimp and some clams we dug ourselves. Crackers. Salad.
TUE: Pan roasted pork chops. Sauteed greens. Oven fries. Prompted by the French fry thread, we’ll be trying McCain fries for the first time.
WED: Minestrone or Italian wedding soup, or some hybrid thereof. Homemade bread.
THUR: Burgers on the grill. King Arthur’s potato buns. Garden greens.
