I had a fabulous time frolicking in Minnesota with my lovely college pals, Veronika and Ali.
This, of course, delayed my normal weekend routines. One of which, is one of my favorite past times: meal planning. Nerd alert!
I came home to discover The Hubs had taken it upon himself to create this week’s meal plan. Thanks Hubs!
Sunday: grilled chicken ceasar salad
Monday: Insane in the membrane [turkey] burgers + kale chips
Tuesday: pasta (see below)
Wednesday: French Dips (a la crockpot, recipe forthcoming)
Thursday: South Perry Pizza & a trip to the South Perry Farmer’s Market opening day!
Friday: Leftover french dips
Saturday: wild card – help me choose! What is your favorite weekend recipe?
And back to that pasta…I’ve had this bad boy* in the pantry for a few months.
And aside from making cilantro pesto, I didn’t have a clue what to do with it. I decided to whip up a Veronika inspired (i.e. cook pasta with wine) dish. Sadly, it was a big flop, or rather a big sticky mess. I think I needed more olive oil, or more wine, or both? I’m not really sure, but a quick glance at Pappardelle’s website hinted at where I had gone wrong: no cream! The sauce I made is very, very similar to this recipe off their website. I don’t have any heavy cream in the fridge, but I think I may make this sauce in the future.
The process and aftermath, however, were rather pretty. So I’ll leave you with a few pasta pictures to get your mouth watering.
Yes, the pasta really is this yellow.
*Pappardelle’s can be found in Spokane at The French Quarter, which is not listed in their locations section.
What is your favorite weekend meal? What should I cook for my wild card Saturday (carb heavy, due to 1/2 Marathon training)?