What’s Cookin’ Week of April 21st

By : Lesley Baradel | 0 Comments | On : April 20, 2014 | Category : Menu Of The Week

I hope you had a wonderful Easter celebration. We had wonderfully perfect weather here in Atlanta so we had lots of playtime outside. I was also able to get my flowers beds planted and my flower pots done! I cannot wait to see how they look as they grow in. I am definitely still in the learning process of planting flowers so every year there is a bit of new learning involved.

I should report that last week’s menu was really awesome! The winner was definitely the Lemon Herb Garlic Baked Shrimp. This is a GREAT dish to serve for guests. It looks so pretty in the pan. The Parm Garlic Asparagus “French Fries” were great as well. I ate all of them!! 🙂

Ava helping in the kitchen snapping asparagus ends.

Parmesan Asparagus “French Fries”

Well, here is next week’s menu. I hope it is just as good…

Meatless Meal 1: Freekah (see recipe below) with Roasted Pumpkin and Tofu. This recipe calls for Chicken Apple sausage but I will substitute. Served with several sides of raw veggies and hummus and Ginger Miso Dressing (Wholefoods)…carrots, cucumbers, green peppers, yellow peppers, and mushrooms.

Meal 2: Grouper Piccata served with Broccoli Rabe and Freekah.
I tried Freekah at Costco (we were there and pretty much had a full meal walking through the store…including dessert!) and it was awesome. Nutty and chewy! I cannot wait to make it. Freekah is a good source of fiber (more than quinoa) and protein (11g/serving).

Making a double batch of Freekah to use with Meatless Meal 1.

Meal 3: Honey Chipotle Lime Flank Steak with Roasted Carrots and Potatoes

Meal 4: Spinach and Cheese Ravioli (Ava’s favorite) with Steamed Broccoli and a yummy huge salad with lots of veggies!

Bonus Freezer Meal: Greek Spinach Feta Pockets