It’s the end of the week, and maybe your Friday dinner routine is ordering in or eating out to reward yourself for a week well accomplished! This week, ours will be eating through a bevy of leftovers – a unique occurrence since we generally come home to an empty fridge by Friday evening.
I’m actually looking forward to it – despite one recurring favorite (black bean tacos of some sort) – this week included three new recipes for us. Aggressive for a short week, but I’m blaming my Monday off for giving me the confidence to do it.
Monday: Zucchini Fritter Pitas. Crispy, salty, but still filling thanks the addition of mash chickpeas. Refreshing kick for a lime-zest yogurt sauce. A more in depth post is forthcoming.
Tuesday: Carrot and Chickpea Cumin Spiced Salad. No pictures of this one (sadly). A quick salad of sautéed onion, thinly sliced discs of carrots, and chickpeas – all warmed up in a large fry pan with olive oil, salt, pepper, and a hefty dose of cumin. Sprinkle with Parsley and a dollop of yogurt for a vegetarian main. Add shredded chicken for non-vegetarina option.
Wednesday: Black bean and shredded chicken tacos with fresh tomato salsa and guacamole. A regular in our household.
Thursday: Broccoli and Beef over rice noodles. This was Casey’s new recipe and contribution to the week; quick, tasty, and filling.
Friday: well, it’s not dinner time yet, and I’m not sure which left over I’ll be in the mood for.
If you’re unsure about your dinner tonight, I hope this quick week night salad can persuade you. (Forgive the pictures — the joy of later night eating = lack of quality natural light.)
Think soy citrus and honey marinated pork chops, grilled to perfection. Spicy arugula, sweet nectarines, crunchy walnuts, and a lemon and honey dressing. Light, bright, and just enough tart and pepper to keep it interesting.
For the marinade:
- 1-2 tablespoons canola oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- Juice from 1-2 limes (1 if larger, 2 if smaller)
- 1/4 to 1/2 teaspoon chili garlic sauce (like Siracha)
- Heft handful of cilantro, finely torn or chopped
This marinade works equally well with chicken, but here I used three Nieman Ranch boneless pork chops, which Casey then went and grilled. I then cut the pork into bite sized pieces before tossing with the salad.
For the salad:
- Two big handfuls of arugula (remember, this is an end of the week recipe, precision is not key)
- One ripe white nectarine or peach
- About 1/4 cup of walnuts, chopped
Toss the lettuce, stone fruit, walnuts, and pork together. Cover with lemon-honey dressing (recipe below):
Lemon Honey Dressing:
- Juice from one lemon
- 1 to 2 tablespoons of honey, to taste
- Salt and pepper, to taste
- 1 dash (teaspoon) of oil
I like to make dressings like this in a mason jar and the shake them all together. Alternatively, you can also whisk the ingredients together in a bowl. Serve over the prepared salad.