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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of June 2, 2024?
Mike Nolan.Sunday dinner was roasted bone-in chicken breast, roasted sweet potato chunks, and microwaved frozen peas.
We had another lahvosh to use up, so we had another lahvosh pizza, half tonight, the other half probably tomorrow night. I put artichoke hearts, mushrooms, tomato slices (water pressed out), ham, mozzarella cheese, romano cheese and cream cheese on it. It was great.
I also had a salad.
I had leftover chicken salad and watermelon.
We had the rest of the lahvosh pizza and I had a salad.
We finished the turkey, spinach, and mushroom lasagna for dinner.
The strawberries from the Amish vendor at the farmers market are particularly good this year, so on Monday, I made a batch of strawberry jam. I ended up with four 8 oz. jars and one 4 oz. jar.
I had a sub sandwich with chips and an ear of corn.
Breakfast for supper Sausage links, eggs and hash browns with onions.
we had salads with some leftover rotisserie chicken pieces, tomatoes and olives.
For dinner on Tuesday, I used as a base a recipe for Asparagus, Goat Cheese, and Lemon Pasta from Smitten Kitchen. Instead of asparagus (not a favorite of my husband), I used red bell pepper, mushrooms, and spinach, to which I added the leftover chicken breast meat from Sunday's dinner. I kept the same seasoning of tarragon but omitted the lemon in deference to my husband. I also added dried shallots, which was recommended by a commentator on the original recipe. I used cavatappi pasta. The recipe called for 5 oz. of goat cheese, but it is sold in 4 oz. logs, so I used 4 oz. When I make it again, I might cut the pasta back from a pound to ¾ of a pound and increase the spinach from 4 oz. to 6 oz.
Earlier today, I cooked some baby lima beans. I froze half and will use the other half to make a dish to have for lunches the rest of the week.
We cooked pork chops and potatoes on the grill, and also had asparagus and a tossed salad.
For lunch on Wednesday, I made Beans and Greens, using baby lima beans and turnip greens. I am excited that my farmers market vendor finally has turnips again. The winter crop was lost to voracious groundhogs. I had a bit of deglazing from pork that was in the freezer, so I added it. I will have lunch for the rest of the week.
Dinner tonight will be a re-run of last night's dinner.
Repeat of last night Sausage, eggs and hash browns with onions and added a blueberry English muffin.
BLTs here.
We had burgers on the grill, Diane had hers without a bun, and we had salads.