It’s February 5th.
Menus and shopping lists for
February 6-11 and February 13-18
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
read more
Halibut Pasta Marinara: Friday, January 31, 2025
Tonight you’ll use leftovers to create a tasty Italianate seafood ragu dish.
Mushrooms, onions, sweet peppers and celery combine with leftover cooked halibut, Italian Sausage and capers in a spicy Marinara sauce. This meal is a fantastical feast of pasta with fresh fish from the fridge. What a great choice for a relaxing Friday night.
If you don’t have leftover Marinara Sauce, make some as you begin prep (“Tips and Time Savers.)
Baby Boy Choy Stir-fry: Thursday, January 30, 2025
A delicious stir-fry is on tap tonight with one of my favorite cruciferous vegetables, bok choy! Baby Bok Choy is desirable for this recipe but some stores may not carry it on a regular basis. You’ll easily find adult bok choy though. Feel free to use either one.
You’ll need 1 C. dry quinoa and 2 C. water ready to go as you start the recipe.
Spanish-Style Rice and Nested Arugula: Wednesday, January 29, 2025
When I was a kid in Montana, my mom used to call this dish “Spanish Rice.” I make it a little differently. Arugula and fresh cilantro were way too “exotic” to find on the menu in Montana back then, but now they’re mainstream.
Use last night’s leftover rice for tonight’s meal.
Poached Halibut with Cranberry Chutney: Tuesday, January 28, 2025
Tonight’s dinner offers lots of interesting color, flavor and texture to dazzle diners. It features a unique version of poached halibut served with cranberry chutney. The plate will also feature nutty rice and some seared zucchini, sweet onion and bell pepper.
You’ll also cook an extra 6 oz. of halibut for a seafood pasta meal on Friday.
Hot Chicken Salad: Monday, January 27, 2025
Eating a little lighter from time-to-time is good for all of us, so today we have warm, freshly-cooked chicken slices (or plant-based option) on a multi-textured dinner salad. Lettuce, cucumber, tomatoes, dried tart cherries and steamed broccoli play parts in this salad celebration. It’s dressed with a warm orange juice based, Asian-style dressing.