Week of May 27

Welcome Summer!

I know. I just welcomed Spring and that Summer doesn't start until solstice and all that ... but it was a gorgeous weekend and we grilled twice in one day. To me, that's Summer.

As Summer gears up, I'll be making a lot more meals on the fly. The cook-ahead thing works if you want to be in your kitchen. But, I have a garden and many outdoor projects underway. You'll see that a lot more of our meals are based on quick preparation techniques and less cooking ahead.

A * denotes work was done on Sunday, a (f) means the item came out of the freezer.

Sunday
An Unabashed Need to Eat Popcorn for Dinner Dinner
Guilt-assuaging salad: Arugula, lettuce, mushrooms, radishes, chives and a sherry vinaigrette
Honkin' huge bowl of popcorn (popped from scratch and topped with real butter, thank you very much)

Monday
Lunch
Grilled hot dogs
Baked beans (f)
Carrot and cucumber sticks

Dinner
Quick grilled ribs, adobo spice rub
Grilled okra
Roasted peppers
Nepalese potato salad

Tuesday
Lunch
Hummus * with pita, chopped vegetables and feta

Dinner
Grilled chicken with spice run (I used the spice rub from Spicy Chicken Thighs)
Millet
Steamed broccoli

Wednesday
Lunch
Monday leftovers

Dinner
Green curry with tofu
Basmati rice
Green bean salad with peanuts

Thursday
Lunch
Tuesday leftovers

Dinner
Hummus plate with chopped vegetables
Grilled eggplant
Baked feta
Pita

Friday
Lunch
Wednesday leftovers

Dinner
Dumplings and potstickers from Wang's, Somerville, MA (f)