Menu #43 (revised)

Another busy week just whizzed right past me!  We had 2 baseball games, Laddie went out of town for business, and I received a surprise out-of-town visit from my mom & brother!  My mommy knows I still get scared to stay by myself, especially at night, so she came to protect me.  I love that she feels this great need to shield us from our fears, even though we’re all adults with our own families!  :-)

There wasn’t a whole lot of cooking, once again, since we were heading here, there, and everywhere this week.  Besides our baseball games, we also had a great day at the beach and strolled around Old Town’s Farmer’s Market.  The produce being sold at farmer’s markets right now is simply amazing, but the flowers are majestic!  My mom bought me 4 bouquets to set around the house, and they just bring the house to life! 

Above is a pic of the couscous salad I made last week to accompany our curry chicken salad.  It’s one of our faves, so I thought I’d share the recipe before moving on to next week’s menu.

Couscous Salad

2 T olive oil

1-1/2 C whole-wheat couscous

1-1/4 C water

1 C chicken stock (or you can just use all water)

S&P, to taste

1 can garbanzo beans, drained & rinsed

1/2 English cucumber, chopped
2 baby yellow peppers, chopped

2 Roma tomatoes, chopped

4 green onions, sliced

1 handful fresh parsley, chopped

1/2 C parmesan cheese, grated

Good Extra-Virgin Olive Oil for drizzling

For the couscous, heat up the 2 T olive oil in a medium saucepan over med-low heat.  Add the couscous, stir to coat in oil, & cook 1 minute.  Add the liquids along with a little salt for seasoning.  Bright to a boil and then turn the heat all the way down to lowest heat, cover, & cook 5 minutes. 

Pour the couscous into a large serving bowl and mix in beans, cucumber, bell peppers, tomatoes, green onions, parsley, & cheese.  Season with S&P & drizzle with a good olive oil (you want to use a good-tasting olive oil here because it’s the only dressing), about 1/4 cup or so.  Toss together & chill until ready to serve.

This week’s menu. . .

Tuesday:  Chicken Sausage Lasagna/salad w/ balsamic vinaigrette/garlic-cheese breadsticks

He got in late last night, so lasagna was changed to this night. . .

Wednesday:  Leftovers

Baseball practice night . . .

Thursday:  BBQ shrimp over polenta & kale/whole roasted cauliflower bacon-wrapped asparagus

(Changed up menu because we still have asparagus left from last week)

Friday:  Grilled Citrus Chicken/potato-cauliflwer mash grilled asparagus/ratatouille

Xavier watched Ratatouille a few days ago and has been begging to make ratatouille.  I’m going to attempt to make the Thomas Keller rendition at the end of the movie, but we’ll see how that goes.  We’ll also see if X-man will actually eat it!  :/

Saturday:  Ratatouille-Chicken Wraps/watermelon slices

Easter Sunday Brunch:  Baked Ham w/ baby or fingerling potatoes & carrots/heirloom tomato-scallion frittata/cheesy frittata/granola waffles w/ macerated strawberries & vanilla bean whipped cream

We have friends & family joining us for our Easter Brunch & Egg Hunt, and then we are heading to Wilson Creek Winery.  The kids have a great time with their petting zoo and we have a great time sipping their wine. . .everyone’s happy!  J  We’re bringing snacks & goodies with us to munch on also.  I’m bringing mini strawberry cheesecakes & Easter-shaped Jell-O jigglers. . .yummy! 

Monday:  Easter Brunch leftovers!