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!

Zucchini, onion and kale tacos with corn-basil relish
Cesar salad with crusty, whole wheat croutons
Individual Mexican pots du creme, with cinnamon cream

Breaded tofu cutlets with apples and onion
Potato latkes with sour cream and chives
Green salad with toasted walnuts and arugula

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

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

Mushroom Barley Soup
Fresh baguette
Romaine Salad with shredded carrot, cherry tomatoes and fresh basil

(note: that beautiful banner at the top of the page -- designed by my pal at hi friend)

1 comment:

  1. Lucky me to have been directed here via Tricia's blog! What a gorgeous site.