Dinners w/o 9/14:

Sunday –
Everyone fend for themselves – leftovers!

Monday–
Out for Father-in-law’s b-day

Tuesday –
Easy turkey Bolognese http://heatherchristo.com/cooks/2014/09/07/turkey-bolognese/ – using tomatoes from our garden – froze half for dinner another night (with spaghetti noodles – I do want to try zucchini noodles and bought a spiralizer http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=sr_1_1?ie=UTF8&qid=1410978335&sr=8-1&keywords=spiralizer off Amazon last week – will let you know what I think when I test it out)
Cesar salad – dressing from Pasta Co.

Wednesday –
Grilled lamb with salsa verde – it’s marinating right now – easy and delicious!
http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-lamb-with-salsa-verde-recipe.html
Naan bread from Trader Joe’s
Steamed green beans

Thursday –
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

Friday – Out

Saturday – Out
First Husky game of the season for us!

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