coming up....

Okay...all of these are new recipes...so I'll write more about them as we make them during the week...(click on the name to be linked to the recipes...)

• Chicken with Honey-Orange Sauce we didn't end up making this...we threw some leftovers together and made quesadillas one night instead.


• South Pacific Shrimp
Pretty much stuck to the recipe here...though I had some radicchio so I used that with the spinach (from our CSA). I did over cook the spinach and radicchio because I was nervous about the reserved marinade not being cooked well. Next time, I will cook through the marinade then add the greens...that way I won't over wilt them.

• Chicken & Asparagus with Melted Gruyere...this looks alittle heavy but it wasn't at all. First of all, I think we have a pretty well stocked spice rack, so when I wrote our grocery list for this week, I didn't even bother looking to see if we had tarragon. So guess what I didn't have in our spice rack...tarragon! I looked online for a substitute some said oregano, thyme or marjoram. Since I had fresh thyme, I used that. However everything I read said tarragon and chicken is delicious, so I really want to try this again with tarragon. Since we have a lot of spinach thanks to our CSA box, I decided to saute some in addition to the asparagus. I thought the sauce would go well with the spinach! I seared the chicken on both sides to get a nice crust (I used whole wheat flour) then I put the pan straight in the oven at 350 for about 20 mins. Also, I sauted the asparagus on the stove top instead of steaming it and left it long instead of chopped. To plate it, I put the chicken on top of the spinach and then drizzled the sauce over top.

• Spinach Salad with Tangerines and Coriander-Crusted Scallops...since we're not that big on dressings and Eric doesn't like mustard or shallots, I decided to skip making the vinaigrette. But I still wanted the orange flavor, so I zested 2 oranges and used the juice of one orange to dredge the scallops in before I coated them in the coriander blend. Also, I substituted the tangerines for oranges. After I plated the salads, I drizzled olive oil on top and used the radishes from our CSA box.

• Linguine with Grilled Shrimp & Black Olives this was good...needed salt. I wish I had gotten pitted olives that would have added the salt I needed. Eric doesn't like olives so I would have had them on the side anyway...