Dinners w/o 2/24:

Just back from vacation and getting back into the cooking groove.  Try the quesadillas- I promise you will love them.

Sunday –
Salmon prosciutto kebabs http://www.myrecipes.com/recipe/pancetta-salmon-kebabs-with-parsley-vinaigrette-10000001989979/
Veggie sauté – cut up veggies in small pieces (green beans, yellow squash, mushrooms, peppers) sautéed in a bit of butter and a smashed garlic clove

Monday–
Sliders http://www.foodnetwork.com/recipes/ina-garten/sliders-recipe/index.html
Sweet potato fries
Green salad

Tuesday –
Pasta with turkey sausage and broccoli (I use regular broccoli) http://www.foodnetwork.com/recipes/giada-de-laurentiis/orecchiette-with-turkey-sausage-and-broccoli-rabe-recipe/index.html

Wednesday –
NEW RECIPE!  We made these on vacation – so good! Crispy mushroom, spinach and avocado quesadillas  http://cookieandkate.com/2013/crispy-mushroom-spinach-and-avocado-quesadillas/

Thursday –
Tagliatelle with Prosciutto and Orange http://www.bonappetit.com/recipes/2011/05/tagliatelle-with-prosciutto-and-orange

Shredded kale and avocado salad http://www.dinneralovestory.com/six-summer-salads/

Friday –
Slanted Door restaurant chicken

Ingredients:
1/2 cup dark brown sugar
1/4 cup water
3 TBSP rice vinegar
1 tsp minced garlic
1 tsp finely grated fresh ginger
1 tsp ground pepper
2 fresh Thai chiles, halved
1 TBSP canola oil
1 shallot, thinly sliced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
4 cilantro sprigs

1) in small bowl, combine the brown sugar, water, rice vinegar, garlic, ginger, pepper and chiles.
2) heat the oil in a large, deep skillet. Add the shallots and cook over moderate heat until softened, about 4 minutes. Add the sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes.
Transfer to a bowl and garnish with cilantro. Serve with rice.

Steamed brown rice
Steamed snap peas

Saturday – Out
Spinasse   http://www.spinasse.com/