It’s been a busy week, and I’m so looking forward to springtime. I never thought I had to wish for hot weather being born and raised in Southern California. It’s been the chilliest on record since the early 1900’s. There are some amazing white capped mountains in the distance and rolling green hills right now — it’s just amazing. The food this week will be a helpful hint that spring is almost here.
On Monday, it’s an oldie, yet a goodie – my Crunchy Shrimp with Lemony Caper Pasta, one of my favorites. Tuesday is taco night and these Chicken Fajita Tacos are loaded with chunks of chicken, peppers and onions for a umami bomb that’s super delish. Wednesday is all about my Seared Salmon Salad with Warm Escarole and Andouille Vinaigrette. If you can’t find escarole, you can always substitute spinach. Thursday night is my Instant Pot French Style Pot Roast because it’s so so good and the nights are still a little chilly. Friday — and it’s time for a cocktail — my Cucumber Basil Gin & Tonic – the spa-like flavors will remind you that warm days are ahead. Saturday’s are for baking and my Lemon Blondies are super easy and make the best treat. Have a tasty week — we’re almost to spring!
Crunchy Shrimp with Lemony Caper Pasta – Recipe!
Chicken Fajita Tacos – Recipe!
Seared Salmon Salad with Warm Escarole & Andouille Vinaigrette – Recipe!
Instant Pot French-Style Pot Roast – Recipe!
Basil Cucumber Gin & Tonic – Recipe!