I have to admit, I have a lot of friends in the restaurant industry who are just amazing at what they do. I sit down to write about how I’m making grilled chicken again this week and I start to ask myself why. There are so many websites and cookbooks and even just people on social media who, honestly, have amazing things to offer. Is what I have to offer at all worthwhile?

Right now, I think this place is just something small, but I have to start somewhere. Here’s my menu for this week. Also, recipes will be coming to this site soon, but I’ve learned recipe developing takes more time than just cooking. As does remaking things just to photograph them. I’m cataloguing content for now and I can’t wait to start to share it. Small things, but things that I love.

DINNER MENU

• Monday – Garlic shrimp & sautéed green beans. Frozen shrimp has been my go-to ingredient of choice on the days I need to get to the super market. I can defrost it in the blink of an eye under some cool water, and marinate it for just a short while with still a big flavor pay-off. Lately, I’ve been pan frying them up with a little olive oil and garlic, then tossing in some lemon juice at the end. We are lucky if they make it to the table. I definitely just stood next to my stove and at them hot with my fingers one day.
• Tuesday – Grilled lamb kabobs with turmeric rice and roasted chickpeas. If I feel fancy (and by fancy I really mean not lazy) I might make a tzatziki sauce. I’m really excited about this meal. I met this lovely family-owned butcher shop at our local market this past weekend. I had a lovely conversation with their daughter and she convinced me to try making lamb. She could tell me which day it had been butchered, which I find amazing. It should be nothing short of delicious, as long as I cook it right! 🙂
• Wednesday – DIY Ginger Chicken bowls. This is a recipe coming to this site soon!
• Thursday – TBD. I might see what is on sale at the market this week. I’m thinking pork chops. Sometimes you just need to schedule in some improving for the fun of it…or maybe that’s just me and I’m weird that way? It might be a night to polish off some things that are reaching the end of their shelf life in the refrigerator, too. Less waste is good for everyone!
• Friday – Pesto pasta with slow-roasted cherry tomato salad & burrata. I’m trying not to eat wheat or dairy all week, so this is going to be a well deserved splurge if I make it!

What’s on your menu this week??