Sunday – out
Monday – Roasted shrimp with feta http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-with-feta-recipe/index.html
Quinoa made in rice cooker
Salad lemon vinaigrette
Patties with Mint-Yogurt Sauce Lamb Patties: Fresh cilantro leaves (~1 cup) Mint & basil leaves (~1 cup total) 1 cup greek yogurt 1 T cumin 4 t McCormick Montreal Steak Seasoning 1 ½ lbs ground lamb 1-2 T olive oil
Mint-yogurt sauce: 1 cup plain yogurt 2 T chopped mint leaves salt to taste 2 t fresh lemon juice 1 small garlic clove, minced
Place herbs in a food processor and pulse grind them to a fine cop. In a bowl combine the yogurt, herbs, cumin and Montreal seasoning. Add the meat and mix to combine. Form into patties. Heat the olive oil in a non stick skillet over medium high heat, 3-4 minutes on each side.
Wisk together yogurt, mint, lemon juice and minced garlic. Add salt to taste
We like to serve these lamb patties on a bed of arugula tossed with a simple champagne vinaigrette, topped by lentils mixed with a little chopped red pepper, sliced green onion and lemon juice. We place the patties on top of the lentils with a dollop of yogurt sauce, chopped tomatoes and cucumbers. I like to serve with naan on the side, which can also work this meal into an elegant “hamburger” if an easier sell to the kiddos.
Penne puttanesca http://blogs.babble.com/family-kitchen/2011/05/16/gwyneth-paltrow-cookies-series-6-simple-pasta-puttanesca/
Salad with Caesar dressing from Pasta & Co.
Thursday – out
Friday – Fish tacos fish lime cilantro crema http://www.myrecipes.com/recipe/fish-tacos-with-lime-cilantro-crema-10000001559245/
Saturday – tbd