Week of December 14
- Emily Hatfield
- Dec 12, 2020
- 1 min read
Hope you enjoyed last week's menu. Send me pics of what you cook or tag us on Facebook or Instagram.
Monday - Red Wine Braised Short Ribs with Creamy Polenta
I love this recipe because I can prepare it when I have more time on Sundays. On Monday, I simply warm up the Short Ribs and make the polenta. A side salad of arugula with a light vinaigrette would freshen this meal right up.
Tuesday- Tostada Tuesday with tomato salad "a la chilena".
Making my own Salsa Verde has always been a non-negotiable. Simply peel, wash and quarter fresh tomatillos and roast them with a medium white onion, two garlic cloves, a teaspoon of dry oregano, olive oil, salt and pepper. Roast for about 30-40 mins on 425 degrees. Once everything has cooled, add to blender with 1/4 cup of dry white wine and a handful of fresh cilantro.
To make it even easier, remove meat from a store bought rotisserie chicken and shred. Add the homemade tomatillo sauce and you have yourself a fresh, "homemade" start to your chicken tostadas.
Tomatoes "a la chilena" is such a staple on my dinner table.
Slice vine-ripened tomatoes and add a handful to well chopped fresh cilantro, 2 scallions sliced, avocado oil, salt and pepper.
Wednesday- Greek Chicken Burgers with Mediterranean Pasta Salad
Add some delicious tzatziki sauce to your burger to freshen it up!
Thursday- Pan Roasted Sausages and Roasted Veggies
I like to add root veggies and substitute red onion for the white onion. This is a quick one pan meal that will please everyone.
Friday- Baked Mac & Cheese
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