Menu planning for the coming week is underway. Many of our meals have been inspired by the April bon appetit, which is one of the magazines currently sitting on my desk.
I'll start with a trip to Russo's for fresh produce. My list is a mile long and includes such goodies as fresh peas, fresh tarragon, asparagus, butter lettuce, spring onions, mint, sugar snap peas and baby carrots with the stems. Russo's didn't have the last item last Sunday; I'm hoping they will tomorrow.
My menu for the coming week includes the fabulous looking recipe on the cover of ba: Grilled Chicken Salad with Tarragon Pesto. We'll also be dining on Pasta with Peas, Asparagus, Butter Lettuce and Prosciutto; Spice Rubbed Pork Tenderloin with Roasted Baby Carrots; and some sort of baked fish accompanied by Spring Vegetables with Herb Butter.
There truly aren't enough days in the week for me to prepare all the new dishes I'd like to try. Thank goodness I have my clients to cook for as well!
Stay tuned for pictures and reviews!
Sunshine Pad Thai (Vegetarian)
2 days ago