A Week At A Time – Meal Ideas!

Yesterday evening my husband and I attended the grand tasting at Wine and Fire in Lompoc. It’s one of our favorite events of the year with local Santa Rita Hills winemakers showcasing Pinot Noir and Chardonnay, as well as local restaurants and caterers sampling small bites of their regional cuisine. The event took place at the La Purisima Mission, set under oak trees during the early evening hours — making it a stunning time to sip wine and enjoy some appetizers. There were so many delicious pinot noirs from many of our favorite vintners including; Flying Goat Cellars, Peake Ranch, and Brewer-Clifton Winery – just to name a few.

After a indulgent night — it’s a sloooow morning for me. However, the menu must go on and this week we’re heading into the last few days of August — if you can believe it. Let’s kick off Monday with a true favorite, my Vegan Chorizo Spaghetti with Cherry Tomatoes. I’m not a big tofu person, yet vegan chorizo has nice flavor and a balance of spices. It’s also less greasy than traditional chorizo. Tuesday’s are for tacos – Tamarind Chicken Tacos – made with a touch of tamarind paste for some terrific tangy taste. Hump Day will end splendidly with a one-pan wonder of a vegetarian dish – Skillet Orzo with Zucchini and Asparagus. Super easy mid-week meal using farmer’s market ingredients. On Thursday we’re going to Africa with some Instant Pot Pork and Peanut Stew — well worth a try, if you haven’t had it. It’s TGIF and whether or not you have kids back in school, I’m sure you’ll need a cocktail – Raspberry Moscow Mule anyone?! Saturday’s are for baking and it’s muffin time – Blueberry Lemon Ricotta Muffins. Oh glory day I say….these are pretty delicious. Have a great week, and enjoy the sunshine.

Monday – Spicy vegan chorizo with blistered cherry tomatoes all tossed with spaghetti.