Review from last week:
The lemon-parsley thighs meal was great - particularly the salad. I don't know that I had ever consumed zucchini and yellow squash raw before, but sliced thin and tossed in olive oil, feta and mint - unbelievably good (and easy - which is even better).
Ben opted to have a granola bar instead:
When Hilary was in town, we ordered a Kale Caesar salad when we went out to dinner - apparently she had had one recently and it was a new favorite. It was so good that I wanted to recreate my own. The dressing was a bust so I ended up improvising and googling other caesar dressing recipes and it all ended up pretty tasty!
Cedar plank grilled salmon - yum. And also, try a little rosemary on your roasted potatoes or carrots and a little white truffle oil on your arugula salad and you will feel a professional chef.
Finally, this chicken wedge salad was amazing and so easy. I don't think I had ever made blue cheese dressing from scratch before but I certainly will be doing it again.
Plan for next week:
I wasn't feeling the Blue Apron menu this week, so we skipped it again.
Friday: Camarones a la Mexicana. Yes. Please. With a huge side of guacamole and a margarita.
Saturday: Grilled flank and the zucchini/squash salad I had last week as a side dish.
Sunday: Father's Day! Since Greg LOVES to grill so much, he wants to make cheeseburgers for his own special meal. Who am I to stop him? I'm hoping he throws some scallops on the grill for an appetizer, too :)
Monday: Summer Vegetable Chopped Salad. I'm going to make a large batch of this for dinner with plans to eat leftovers of it for lunch the following few days.
Tuesday: Tomato basil soup and grilled cheese sandwiches.
Wednesday: Baked Pasta with Spinach and Sausage (halving this recipe).
Thursday: Chicken with mashed sweet potatoes and snap pea salad.
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