It was a good food week. Because Dave (once again) came up with all of the meal ideas so I didn’t have to try to be creative. And because we began the week with absolutely zero groceries, which made my shopping easy-I needed everything!
Here’s a few of the favorites:
Chile Lime Shrimp Kabobs: with grilled veggie skewers including baby bella mushrooms, red onion, red bell pepper, yellow summer quash and roma tomato. We ate them with simple steamed rice a crazy thrown together asian salad of finely chopped lettuce and apple tossed with pickled ginger. I made that one up. It was pretty good.
Bleu Cheese Burgers: whipped up in about ten minutes. 90/10 lean ground beef from Trader Joe’s, patted into burgers and tossed on the grill pan with a little Lawrey’s season salt. Add a potato bun, some slices of trader Joe’s Aged Gorgonzola, lettuce and BBQ sauce. Then we busted open a couple mini bags of Sun Chips. Dinner was served.
Honey Lime Chicken Enchiladas: this one is on regular rotation, so you may have seen it before. This time I grilled the chicken (instead of boiling like I usually do for shredding) and I actually might like the boiled chicken better? Is that weird? I think it absorbs more of the marinade’s flavor when it’s nice and soft. Boiling chicken is pretty gross though, so weigh the options:)
Bi-Rite Market Grilled Bread Salad: I picked up this book in San Francisco, after reading this great review. It’s a keeper. This recipe was awesome. I have made bread salad before, but this one was more simple and more flavorful. I didn’t have arrugula on hand, so I just used romaine, and it was delicious. Since the recipe isn’t published, I’ll share it below. Give it a try!
Grilled Bread Salad
Adapted from Bi-Rite Market’s Eat Good Food
1 loaf sliced day-old rustic bread (I used Costco’s French)
1/4 cup Extra Virgin Olive Oil
1 clove of garlic, cut in half
Kosher salt and freshly ground black pepper
2 Tablespoons balsamic vinegar
1/2 red onion, chopped
5 medium roma tomatoes, cut into chunks
8-10 fresh basil leaves, torn into pieces
1/4 cup parmesan cheese
2 cups chopper romaine lettuce
Brush bread with olive oil and grill until golden. Rub with cut garlic and sprinkle lightly with salt. Let cool a little and tear/cut into bite sized pieces.
Combine remaining oil, vinegar, onion, and cheese, a little salt and some grinds of black pepper in a bowl. Add tomatoes and basil and toss. add the bread and toss again, to coat with dressing. Set aside for at least 10 minutes. To serve, toss with bread mixture with the romaine lettuce and add more oil, vinegar, salt or pepper to taste. Garnish with extra cheese and some more fresh black pepper.
Delicious.
Well, I’m off to Richmond today for my postpartum-get-my-butt-back-into-shape half-marathon, so tonight we’ll be eating spaghetti. Lots of it! After the race we might try some bottom’s up pizza, before joining friends at a pie contest birthday bash. If I have time, I’ll make this to compete. The good food week will continue!
What are you up to this fine fall weekend? I hope it’s a great one (and that I can walk on Monday!)
