Grilled teriyaki salmon w/veggies - salmon marinated in teriyaki sauce and fresh veggies from the farmers market drizzled with butter and all thrown on the grill
Honey roasted chicken w/veggies - 1 free range pastured organic chicken covered in raw honey, leftover veggies from salmon night (make stock with leftover chicken bones)
Taco salad - organic grass-fed ground beef and soaked pinto beans w/taco seasonings, lettuce, tomato, guacamole, tortilla chips and french dressing
White corn tortilla soup - From A World of Wisdom by Amy Cox Jones. This is so yummy!
3 tbsp olive oil
tortilla chips
1 1/2 tbsp minced garlic
2 tbsp onion
1 lb white corn kernels
1 1/2 lbs chipped red tomatoes
3/4 cup tomato paste
2 1/2 tsp ground cumin
1 tbsp sea salt
1/8 tsp ground white pepper
1/2 tsp chili powder
Around 8 cups fresh homemade chicken broth
(I also add some leftover chicken)
Heat olive oil over med-high heat. Add garlic and onion and cook 1-2 minutes, until onion becomes translucent. Add half the corn and all other ingredients (except for chicken, if you use it). Bring the soup to a simmer for 5 minutes. Process into a puree. Add reserved corn and chicken to the puree. Serve with garnishes (tortilla chips, cilantro, cheese, etc). So dang good!
Chipotle on Thursday....Seth has an appointment with his DAN! doctor in the afternoon and I'm going to my mom's bridal shower that night. No time for cooking. =)
Peach Crisp - This is our dessert for the week. I picked up a bunch of beautiful local peaches at the farmers market this week. The thought of it makes me go weak in the knees. It's just that good.
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