Mostly I’m cooking for dinners. We’re out for all the lunches.
Friday Night:
- Maple Dijon Chicken (hybrid of this recipe and this recipe)
- Cauliflower roasted with Trader Joe’s Everyday Seasoning Grinder
- Rice Pilaf
- Chocolate zucchini bread
Saturday Night:
- Cranberry BBQ chicken (only baked in the oven at 375 for an hourish)
- Gingered Broccoli and Carrots (Moosewood Restaurant Favorites)
- Roast potatoes
- Apple and Pear Crumble
Sunday Night:
- Corn and cheese casserole (Moosewood Restaurant Favorites)
- Green beans with lemon zest dressing (Moosewood Restaurant Favorites)
- Spanish rice (Moosewood Restaurant Favorites)
- Cherry Clafoutis
I’m also making a tomato, watermelon and feta salad to bring to a lunch. Will post cookbook recipes later.
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