The last of the spring breakers are finally winding down. After returning home from Hawaii, I had a chance to spend some time with my grandson and take him to our favorite places Universal Studios Hollywood and of course, Disneyland. Since I am an Anaheim girl, the latter has always been my utmost favorite and if you haven’t heard, the electrical parade is back! Oh yes. There’s nothing like a Disneyland parade with colorful lights, theme music and classic floats jam packed with all the characters; like Mickey, Minnie and Goofy — I just love it. There’s something so spirited about walking down Main Street and taking in all the sites and sounds and if you go – don’t miss out on the Mint Julep Bar in New Orleans Square for warm beignets dusted with powdered sugar. Another favorite is the Little Red Wagon off of Main Street for a Hand-Dipped Corn Dog. It’s a must.
This week is going to be hot in Southern California for the first few days, then drop back to normal for the rest of the week. It’s sure springtime out there with so many wonder things to enjoy like fresh herbs, vegetables and fruits. So on Monday, I thought I’d go with something that’s cool and clean like my Shrimp & Avocado Spring Rolls. Tuesday is a great day for a salad this week, and my Cucumber, Couscous and Goat Cheese Salad is divine. It’s chicken night on Wednesday and my Harissa Grilled Chicken won’t disappoint. On Thursday, it’s time to utilize those herbs and whip up some Pesto Sauce. Fresh basil is the usual herb to use, but you can get creative and try other soft herbs in the mix. TGIF – it’s time for a cocktail and my Mint Julep will surely hit the spot. Afterall, it’s almost Derby time. Saturday’s are for baking and this time around we’re going with pie. My Strawberry-Raspberry Rhubarb Slab pie is one of the best and it is rhubarb season. Have a tasty week!
Monday – This recipe couldn’t be easier and you can fill them with any type of fresh herbs to heighten the shrimp and avocado flavors. You can find spring roll wrappers (dried) in most grocery stores.
Tuesday – It’s salad night and this couscous, cucumber and goat cheese salad is hardy enough to be a complete meal.
Wednesday – It’s grill night and tonight we’re making chicken. Not just any chicken, but chicken with a simple harissa glaze for some added heat.
Thursday – Whip up some Pesto and add it to pasta or rice for a delightful dish. You can also spoon it over grilled or roasted fish, pork or chicken.
Friday – Cheers!
Saturday – Pie is one of my favorites and making a slab pie is no different than a round one. The ingredients are the same, you just use a baking sheet instead of a pie pan.