Dinners w/o 9/9:

Sunday –

Linguine and prosciutto frittatas  http://www.foodnetwork.com/recipes/giada-de-laurentiis/linguine-and-prosciutto-frittatas-recipe/index.html

Green salad with balsamic vinaigrette http://barefootcontessa.com/recipes.aspx?RecipeID=70&S=0


Coconut Lime Halibut Over Quinoa And Arugula (thanks, Kari!) http://www.foodnetwork.com/recipes/ellie-krieger/thai-style-halibut-with-coconut-curry-broth-recipe/index.html


Tuesday –

Chicken with Soy-Lime Sauce (kids will probably not have the sauce but it sounds delish to me!)http://www.dinneralovestory.com/cornmeal-crusted-chicken/

Sautéed asparagus cut in 2 inch pieces – in a bit of butter/garlic


Wednesday –  

Pappardelle (been buying Trader Joe’s egg pappadelle noodles) with pork ragu (defrosting from freezer) http://www.dinneralovestory.com/instant-dinner-party/

Green salad with leftover vinaigrette from Sunday night


Thursday –  




Michele out – Bob’s choice



Salmon Cakes With Lemon Caper Dipping Sauce (thanks again, Kari J )

1 lb of salmon – preferably NOT sockeye or coho
About 3 green onions chopped small – whites only
1 Tbsp capers
1/2 C Panko bread crumbs – set aside another 1/2 cup to coat the cakes
3 Tbsp vegenaise – can use mayo as a substitute
1-2 Tbsp Dijon
1/2 C corn
1-2 Tbsp fresh dill
Juice of 1 lemon
Zest if 1 lemon
1 egg beaten
Avocado oil or another type of light oil for frying

Lemon Caper Dipping Sauce

1/2 C fage 0% Greek yogurt
2-3 Tbsp vegenaise
Juice and zest of 1 small lemon
2 Tbsp capers chopped

For the salmon – squeeze lemon juice over the top and season with kosher salt and grill. You can also bake in the oven if you prefer. Let the salmon cool for about 20 minutes. I grilled the salmon the night before and made the salmon mixture in the morning – This makes it quick and easy to assemble dinner if you are short on time.
Flake the salmon filet apart, add all ingredients, mixing as you go. Taste salmon mixture and adjust ingredients as need be. Mold salmon mixture into patties. Heat avocado oil in sautée pan.  Dip each side of the salmon cakes in the other 1/2 C of Panko breading. Place salmon cakes in sautée pan and cook each side until they are golden brown in color. I only used a small amount – no more than 2 Tbsp of avocado oil. If you prefer not to fry the cakes you could bake them instead, I would probably skip coating the salmon cakes in Panko if you decide to bake them.

For the dipping sauce – mix all ingredients together and adjust to taste. If you are a big fan of dill, you could also add fresh dill to the dipping sauce.


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