A Week At A Time – Meal Ideas

Happy Sunday and birthday to me! Celebrate the art of baking and wine pairings with Vineyard Girl Bakes! Follow @vineyardgirlbakes on Instagram for delicious cookies, expert food and wine pairings, and upcoming cooking classes at Foley Estates starting in March.

Let’s start the week with Herby Roasted Swordfish with Fennel, White Beans and Olives because it’s one of my favorite things to eat. I love the flavors — mildly sweet fish with herbaceous sauce and white beans with salty olives — it’s just perfect. Tuesdays are taco nights and these Tamarind Chicken Tacos are a simple pleasure. If you haven’t used tamarind paste — get a jar because you can make these tacos and so many other things with it like margaritas, marinated pork, or enhance almost any vegetable with just a tablespoon or two.

I don’t usually eat burgers that often, but when I do it’s these Easy Green Chili Cheeseburgers. The green chilies pack a mild punch and pair so nicely with gooey cheese — the combo is just divine. Thursday night is Roasted Eggplant Carbonara — a simple vegetarian dish that’s packed with umami taste. Eggplant tastes like lightened up meat in my opinion, especially when it’s roasted and lightly smoky.

Friday night and it’s chill time with a bowl of this Lemony Avocado Butter Bean Dip and a good cocktail or glass of wine. Butter beans you can find in a can or use any other white beans as a substitute. Saturday’s are for baking this Upside Down Gluten-Free Blood Orange Cake. It’s citrus season and this cake has phenomenal orange flavors and you won’t know it’s gluten-free. Have a wonderful week ahead.

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Monday