Scallops seem to show up quite a bit in the plans. They're yummy, they're quick, it doesn't take much planning to thaw them out... so I usually plan to have them on a night when I know things will be rushed. I feel the need to confess that I've planned to use the same bag of scallops about five times, and haven't yet. Last week we planned them with salad. But by Wednesday, we were out of anything green and leafy that could be used to make salad. So we went out.
But someday, someday, I will use those scallops. Promise.
So here's the plan for this week (but if we run out of green leafy things earlier than we thought, all bets are off!):
Pan-Seared Shrimp and Arugula Risotto: This will be my first try at making risotto. I'm excited but a little nervous. It seems like a high-maintenance food -- all that stirring. Hence, we're giving it a go on a Sunday, when we'll have a bit more time.
Pork tacos: simmer a pork steak in spicy taco-ish spices and some water, maybe add some sauteed onions, peppers and garlic, then put in a tortilla and top with all the usual taco suspects: diced tomato, lettuce, salsa, avocado, etc.
Omelet with spinach, onion, red bell pepper, mushroom, and canned salmon. Yummy bread and salad to go with.
Gnocci with spicy Italian turkey sausage and tomato sauce
Salad (if we have any left!)
Lo mein-ish noodles with venison steak, broccoli, onion, carrot, celery, bell pepper, garlic, etc.
Saute all the veggies, cut the venison into thin strips and add that to the saute. Add some cooked noodles (I have some rice noodles I'll probably use), and my favorite chile paste with garlic to make everything spicy and wonderful. Soy sauce and maybe a little rice vinegar. Stir it all in, give it a taste and adjust the seasonings. This makes lovely leftovers, so lunch on Friday will be a happy thing.