LEE'S WEEK OF EATS

photo by Cyclonebill, licensed for use under creative commons

I am starting, in earnest this time, a weekly column "Lee's Week of Eats" with a menu plan.  It will be posted on Fridays, to send you off into the weekend with a few meals swirling in your head.   I'll include a loose recipe every now and again, but the focus will really be on just a quick, seasonal idea for the next time you're at the grocery store or market.  Join me for some inspired eating!

Monday:

Zucchini, onion and kale tacos with corn-basil relish

Cesar salad with crusty, whole wheat croutons

Individual Mexican pots du creme, with cinnamon cream

Tuesday:

Breaded tofu cutlets with apples and onion

Potato latkes with sour cream and chives

Green salad with toasted walnuts and arugula

Wednesday:

Boiled Potato Toasts with horseradish cream, smoked salt, dill and fresh chives (lots of freshly-cracked pepper, as pictured in photo above)

Fire-Roasted Tomato soup

Apple-Cabbage slaw

Thursday:

Black bean and quinoa salad with Israeli Feta and toasted pine nuts

Fresh avocado, orange, grapefruit and onion salad, garnished with fresh cilantro and pomegranate seeds

Horchata Granita

Friday:

Mushroom Barley Soup

Fresh baguette

Romaine Salad with shredded carrot, cherry tomatoes and fresh basil

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