Our kitchen has finally been fully unpacked and made into working order, and it’s high time we started menu planning again, and not eating leftovers/takeout every day. Yayy Menu Monday!
This was actually part of last week’s half-assed menu, but I just made it tonight, so I’m including Quinoa Edamame Salad with Sesame-Ginger Dressing in the list. I double the recipe, and tonight I added scallions for a little bite. It’s SO good. Dave scarfed it down, and I know I’ll be eating the leftovers for lunch all this week.
Dave’s contribution for dinner is Sautéed Chicken with White Wine, Pea, & Tarragon Sauce. The recipe is from our Cooking with Wine cookbook. I found the recipe posted here, and we’ll be adding carrots to the dish, since we have frozen peas and carrots in the house already.
Rachael Ray is a big contributor to our menu this week with two recipes in our meal plan. First being Flatiron Steak with Creamy Horseradish Sauce. We’ll use whatever steak we have in our freezer, but still, yum!
The second RR recipe is Grilled Corn & Black Bean Salad. I’ll omit the radishes because I don’t care for them, but otherwise I’m really excited about this dish! Plus anything with cilantro is immediately okay in my book.