stephmodo: Menu of the Week

Menu of the Week

• 14 June 2010

I've decided to switch things up a bit when it comes to these "menu of the week" posts. Instead of posting the menu before I make it, I'll post it afterwards. That way I can share recipe notes and such with you. Let's see how this rolls...

Black Bean Tacos (see recipe below) with Avocado Wedges and Toasted Cumin Creme Fraiche, Fresh Pineapple Salad- this is an excellent hearty, vegetarian meal. I use Tortillaland fresh tortillas for this recipe. The avocado is a tasty addition and also adds nice texture and color.

Grilled Chicken Sandwiches with Mustard with Fresh Cherries & Green Salad - this is an excellent recipe. I even feature it in my "recipes to love" section. Keep in mind you can substitute good ciabatta bread for the baguette and also go without the sour pickles. If you'd like to make your own creme fraiche for this recipe, click here (for dessert you can use up some more of the creme fraiche batch with this simple, summer berry dish).

Crockpot Pot Roast, Steamed Broccoli - I know it seems late in the year for such a heavy, cold-weather dish, but believe me, it was cold on the day we prepared this :(

Roasted Halibut with Walnut Crust, Red Leaf Lettuce Salad with Sweet Peppers, Avocado - a generous sprinkle of lemon is a vital part of this fish recipe. I really love fish recipes with nut crusts; another favorite is a Hazelnut Crust. If you don't love cooking fish in the house, do what I do: heat up your grill to medium heat. Then, place a cast iron pan on the grill. Once heated, cook the fish in the pan. Cooking fish in cast iron creates a nice, seared crust and best of all the smell stays outdoors!

Brupper (''breakfast" for "supper", i.e. eggs, toast, fruit)

To view previous "menu of the week" posts, click here. You may find some additional fresh ideas!

Black Beans with Garlic, Cumin and Cilantro

16 oz can black beans, rinsed, drained
2 garlic cloves, minced
1 tsp ground cumin
2 TB olive oil
1/3 cup tomato juice or water
1/4 tsp sea salt
2 TB chopped fresh cilantro

In a nonstick or cast iron skillet, heat the olive oil over medium heat. Add minced garlic and cumin, stirring for 30 seconds to 1 minute (you don't want to burn the garlic). Add the black beans, juice/water, and salt. Cook until beans are heated through. Stir in fresh cilantro before serving.

Notes: I typically double, or even triple the amount of beans for my family of 5 when I serve the beans as a main dish. I also go much easier on the cumin--it's really a matter of preference though.

image 1 - Martha Stewart / image 2 - Getty Images for WebMD / image 3 - Kana Okada


  1. love your recipes & your menu of the weeks! i've copied the idea on my very new blog. but i've only done it once so far. i believe i put your cilantro and ginger pork chops on there, but it's the almond crusted sole we make the most. keep em coming.

  2. Love that you have your menu sorted. I am already planning ahead for the three days of the week I cook for the family.

  3. I love, LOVE that you do these.

  4. Breakfast for dinner is a regular occurrence in our home. It's my fallback, yet the girls love it as much as anything else we eat! Happy cooking...Linsey


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