So, I was thinking that maybe if I kept a log of what we eat, when I am lacking inspiration, I can go back to previous menus. Same for when I entertain—those Sunday dinners I make for the MIL could come in handy.
Alright! Here we go:
It's a Greek Sunday dinner at the Fig house!
Appetizer: homemade babaganoush (now that's a killer recipe; I'll post it the
next time I make it and snap a pic.), sliced baguette, fresh radishes, green
onions, kalamata olives
Spanakopita (recipes for this don't vary too much, but this site has lovely music)
Grilled lamb meat balls
Yogurt dill sauce
Fresh tomatoes drizzled with olive oil and black flaked salt
Dessert: Fresh pear and fig, parmesan reggiano and manouri cheeses
Marinated grilled chicken
Marinated grilled eggplant
Whole wheat couscous with feta, tomatoes, and fresh mint
Green salad with pomegranate seeds
Southeast Asian Beef Salad with Lemon Vinaigrette
Rice noodles in peanut sauce (sauce is from a big batch I made a while ago and stacked up in the freezer)WEDNESDAY
Angel hair pasta with roasted yellow and green squash, cherry tomatoes, fresh basil, diced manouri cheese, kalamata olives, capers, grated parmesan, lemon juice, and olive oil—I know. I sounds like too many ingredients, but it was really good!
Fennel braised in white wine
Grilled scallops with Pimenton Aioli (from last week's New York Times food section recipe, except they used swordfish)
Rice cooked in chicken stock
Sophie and Husband had a date night: swimming at the YMCA and our dinner at our favorite taqueria. I had leftover pasta while watching the debate.
Sophie was at a sleepover, so Husband and I had a date night (he really gets around, doesn't he?). We pigged out at our favorite Chinese restaurant, known for great food and surly service, which you don't mind because their Peking Duck is so amazing.