Ash and I made this Barefoot Contessa recipe, with a few edits to make it healthier. It was a tasty and delicious meal!
Tuesday - Fettucini Alfredo with Shrimp and Asparagus
While this looked tasty, the asparagus was a complete bust - not tasty at all. So I picked around it and enjoyed the rest.
Wednesday - More Fettucini
We kept it easy and just remade Tuesday's dinner
Thursday - Soy Ginger Pork with Onion and Cilantro, served with Cous Cous
Ed threw this dish together, and it turned out great! We didn't want to go shopping, so he made a great dish with what we had on hand.
Friday - Linguini with Lemon and Shrimp
I had some friends over for our monthly knitting night (though I'm certainly the least capable knitter of the group :) ). I took this as an opportunity to try out some new recipes (which didn't disappoint).
For the main course, I served Giada's linguine recipe, which features making lemon infused oil and shrimp scampi. While I messed up and didn't realize my frozen shrimp had shells (which meant I had to take each cooked shrimp out of the oil and de-shell them), but they tasted great. The lemon flavor wasn't nearly as strong as I had thought it would be, but it was still good. I had freshly grated parmesean on top, which was a nice touch.
With it, I served what is known in our family as "Jane's Salad," a delicious mix of lettuce, dried cranberries, manderin oranges, avocado, blue cheese and apple. It's topped with a sweet, light dressing, and is a wonderful spring/summer (and I suppose fall/winter, since we have it for Thanksgiving and Christmas more often than not) salad.
And, as I already mentioned, I made fresh foccacia bread, which was exciting :).
And of course, any good meal needs a nice setting. I picked out some pretty flowers from Trader Joes and got to break out our wedding presents (though, since we didn't get 2 sets of anything, our "nice" dishes are our everday ones as well). Still, it was nice to set a table for five!
Saturday - Leftovers
Despite the fact that the pasta was supposed to serve 4-6, the five of us barely ended up making a dent in it. So, Ed and I ate this for lunch and dinner the next day (which finally polished it off). We were going to go out for dinner, but saw no reason for it!
Sunday - Ginger Salmon with Artichoke, Brown Rice, and Salad
We cooked our salmon on out grill pan, with a bit of grated ginger and soy sauce added towards the end of the cooking. It's artichoke season right now, so we got them for 67 cents each! It was delicious.