Menu Plan Monday, March 9th

We’re having a free for all this week, since I didn’t post an ingredient earlier. Since it’s one of my favorites, let’s say the magic ingredient is garlic, because that’s an easy one to work in! If you’d like to host future weeks, please do drop me a line!

Last week was a tasty one, and I posted Curried Coconut Greens and made a tweaked version of my Nana Skillet Bread, too. As a treat to DH, I made a few mini chocolate hazelnut cakes (AKA Erik’s Cake) I will post the recipe soon, and shrimp scampi was even on the menu! What can I say, I’ve missed playing in the kitchen and enjoyed playing again.

Monday:
Grillin’
Chicken in green goo (a parsley/garlic/rosemary marinade) with grilled peppers

Tuesday:
Vegan
Southwestern Quinoa with avocado

Wednesday:
Baked thyme salmon and roasted asparagus

Thursday:
Vegan
Malaysian Sunflower Curry with broccoli

Friday:
“breaded” Turkey cutlets and celery in chestnut sauce

Dessert:
Chocolate coconut “pudding”

And everyone else?
Sea shares a creamy pasta dish with a lovely looking tahini and basil sauce, and there’s a great East Indian Chili on the menu that looks great, too!