August 15 - 19

Since I'm sort of heading back to school this week (I plan to go in, drop off some stuff, measure my new area and then leave quickly again) I figured I should sort of head back into dinner routines too. We've found that, lately, planning on the fly means lots of little pizzas made on naan. Lovely, but something that's becoming more of a stand-by and less of a little treat.

Here's what I'm thinking for my sort-of plan:

Sunday

Grilled chicken breasts with barbecue sauce

Salad with sauteed mushrooms and roasted red pepper (I have about half a jar left of my original batch from last summer... The green and purple peppers are all over the farmers' markets right now, so I know the red ones should be here soon. Then I can make some more. Much more. For now, I need to be okay with finishing this last jar.)

Corn on the cob

Monday

Chilled tomato soup (from Simply Organic by Jesse Ziff Cool):

3 lbs ripe, juicy tomatoes, coarsely chopped

1 medium red onion, coarsely chopped

1 c basil leaves

1/4 c olive oil

juice of 1/2 lemon

1 tsp ground cumin

1 tsp ground turmeric

salt

pepper

sugar (optional)

Puree veggies and basil until smooth. Strain if you wish for a more refined soup. Add oil, juice, cumin, turmeric. Season w/ salt, pepper, sugar to taste. Chill.

With this, we'll have roasted corn and goat cheese quesadillas. Like a summer version of tomato soup and grilled cheese.

Tuesday

Huevos Rancheros. We'll add some chorizo to the beans.

Thursday

Fenton Farm Market is today. I'll probably just cook some of what I buy there. I'm betting a salad will be involved.

Have a good week!