Chicken penne florentine, grilled trout with mango salsa, zucchini and ground beef orzo casserole, skillet squash medley with grilled steak
I've been on hiatus from blogging for several weeks now, but I figured it's time to try and catch up. I haven't stopped planning meals or cooking them, I just haven't had much time to write about them!
Summer sunrises and sunsets are so incredible. I love the way their colours paint the sky and reflect on the water. I am grateful that even when the world around us is totally crazy, the sun still rises and the sun still sets, every day.
This week's menu features lots of beef as well as zucchini, and some chicken pasta and grilled trout for variety.
On the menu August 30 - September 5, 2020:
Sunday Hamburgers with green salad and pasta salad
We are really loving burgers these days, especially the ones from Trick's Creek Farm. If you haven't tried them yet, you really must... Grass-fed, organic and raised in Huron County. They are awesome!
Monday Chicken Penne Florentine with green salad and garlic bread
On occasion around here, I hear people say, "We never eat the same thing twice." It's mostly true, but there are definitely a few things well worth repeating. This fabuloso pasta dish from Greta Podleski's "Yum & Yummer" cookbook is one of those. I used basil pesto instead of sundried tomato pesto, and I also added in some bacon as Greta suggested. You just can't go wrong with either of those. It's quick, easy, and uses common ingredients that I nearly always have on hand. It also reheats well and is perfect for lunches.
It's been a long time since I've served Rainbow Trout. For a while, we had it every week and I think we got a little tired of it. I forgot how good it is! This is farmed locally which makes me happy. I made my own Seafood Seasoning, and it was wonderful, even without the ground bay leaves. (I don't think I have ever seen those in the spice aisle here). I used half a jalapeno pepper which added just a tiny bit of heat in the salsa. The broccoli rice pilaf is our all-time favourite way to serve rice and is equally good made with cauliflower or broccoli. And since I had some watermelon to use up, the Watermelon Arugula Salad seemed like the perfect way to do that. I added some toasted pumpkin seeds for extra crunch.
Wednesday Zucchini and Ground Beef Orzo Casserole and Caesar salad
I wanted to make a variation of the zucchini and tomato casserole we had last week, but with some ground beef and pasta to make it more filling. This was good, although we enjoyed the vegetables-only version much more. I love to use organic, grass-fed ground beef from Trick's Creek Farm.
Thursday Leftovers / Eat Out / Takeout
Friday Leftovers / Eat Out / Takeout
Saturday Simple Skillet Squash Medley with grilled steak and baked potatoes
These days it's burgers and steaks (from Trick's Creek Farm) on repeat around here. And zucchini with tomatoes and cheese. For tonight's skillet squash medley, I added some mushrooms and cheddar cheese. Simple but oh so good.
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