Weekly Menu – 2/1/2010

Okay, so this is five days late. I’m blaming it on being sick this past week and not having the energy to do anything but curl up into the ball at the end of each day this past week. So, without further ado…

Monday – Paninis
Now that Sean’s back in school, he’s got class on Monday nights until late. The idea is to plan dinners on Monday that allow Sean to eat early and me to eat when I get home from yoga classes. Enter the quickly grilled sandwich. Add some quickly sauteed green beans and you’ve got a quickly prepared and well-balanced meal.

Tuesday – Pasta with Sausage, Mustard and Basil
I pulled this recipe from Food & Wine’s website. Since I’ve already made this recipe, I can give a quick review of the recipe. The sauce and sausage is a good combo, but the recipe calls for a full pound of pasta which thinned the sauce out too much. I would recommend using a half pound of pasta (usually half of a box of pasta). That will still serve a family of four (or two leftover meals for a family of two).

Wednesday – Dinner Salad with Grilled Chicken
The ever present weekly dinner salad. Thankfully, it wasn’t raining on Wednesday, so Sean was able to grill the chicken out on the grill instead of on our grill pan inside. We used Savory’s All-Purpose seasoning on the chicken. The greens and vegetables for the salad came from the Ahwatukee Farmers’ Market.

Thursday – Herb Broiled Fish with Lemon Aioli
Another recipe from Food & Wine. This was served along side a side salad with snap peas and cucumbers. The recipe turned out very nicely and the aioli is incredibly quick to make up (you fix it while the fish is broiling).

Friday – Pork and Shrimp Potstickers
Okay, so maybe this week I went a little heavy on the Food & Wine recipes. I’ve been craving potstickers since a friend of ours made awesome homemade egg rolls for his housewarming party. This is a Ming Tsai recipe, which leaves me hoping for very tasty potstickers tonight.

Saturday – Salsa Verde Braised Pork
I found this recipe in a Sunset magazine in 2008. This recipe is wonderfully easy and the resulting pork is amazing. Serve this with some fresh tortillas and you’ve got a delicious meal.

Sunday – SuperBowl Party!
Some people go to SuperBowl parties to watch the football. I go to the parties to watch the ads. A friend is throwing the party and Sean and I will be going over for some socializing and (hopefully) amusing ads.

day of food

Today was one of those Days of Food at Casa de Morrill. We woke up this morning and headed a short ways down the road to pick up our first load of food from a local food co-op called Bountiful Baskets. The group does a co-op mainly for fruits and veggies, but you can also opt to buy cheeses, bread and beef from them. You opt in every two weeks, select what you want, purchase it online and then every other Saturday you head down to your local pick-up point and get your food. Here’s a picture of our haul once we got home.


We paid $17 this time as first time participants (it will be $15 after this) and we got approximately $50 worth of fruits and veggies. We got lettuce, spinach, tomatoes, green onions, red bell peppers, canteloupe, pineapple, bananas, apples, peaches and pluots. We’re pretty pleased and what food we’ve tried so far is quite yummy. We also picked up a loaf of country bread and some raw milk Jack cheese through them. The cheese is already quickly being consumed in our house. Yum!

After a breakfast of some pancakes and peaches (from our earlier haul), we took a little trip over to Queen Creek. Earlier this spring, Sean and I had read about an olive mill out in Queen Creek and had wanted to visit, but never had the time. About a week ago, Sean found out about a butcher that just sells pork products that was about 3 miles down the road from the olive mill. That was enough to make it worth a short trip out to the area and since Doug’s (Sean’s dad) in town this weekend, we decided it would be a great trip to make with him as well.

We started with the Queen Creek Olive Mill. It’s a small operation, but they offer tours and they sell all of their products onsite. We got there just in time for one of their tours and spent the next hour learning about olives and making olive oil, which I have to admit I found really interesting. A couple of notes about Queen Creek Olive Mill. They’re the only olive grower and olive oil producer in Arizona. The whole operation started as a hobby and in four years has grown to being a major provider of olive oil to a lot of the higher-end restaurants in town as well as providing olives and olive oil to the public. They only sell extra virgin olive oil and their oil is produced through a cold-press process. At the end of the tour, we meandered around the store and sampled some of the products. We had originally planned to have lunch at the restaurant they have on the premises, but were so full after grazing on the samples, we decided to pass this time. We did pick up a 15 oz bottle of their extra virgin olive oil, a 7 oz bottle of the vanilla bean olive oil (extra virgin infused with vanilla beans), a bottle of their mesquite smoked almond stuffed olives and their sweet red pepper and olive tapenade.

The last stop on our trip was The Pork Shop. Yes, that really is their name. Here’s proof. The shop only butchers pork, but it doesn’t just stop there. They make their own sausages that span everywhere from basic breakfast sausage all the way to German beirwurst, italian sausage and smoked andouille sausage. This is a very dangerous place for Sean and me. When we walked in, they had samples out and as we sampled those and they were polished off by the steady stream of customers walking in, those samples were replaced with other samples of other meats. As if we weren’t full enough already. Holy cow. The sausages were all so tasty it became hard to decide what to get and what not to get. We settled on a pork butt for Sean to smoke tomorrow for pulled pork. This decision was only made after a long discussion with the butcher on what they used and what they thought might be best. We also picked up 5 cheddar brats, 5 Fat Tire brats, 1 Parmesan Italian Sausage coil, 1 package smoked andouille sausage, 1 smoked ham hock, .5 lb beirwurst, 1lb pepper-smoked bacon and 1 log Wisconsin summer sausage. So we went a little crazy with the purchasing. You would have too, if you’d been in our shoes. Yum!

Dinner tonight? Brats (from The Pork Shop), roasted potatoes and pineapple (from Bountiful Baskets). Day of food indeed.