Monday: I’ve been wanting to make eggplant parmigiana for awhile and my friend Marci of Vegging at the Shore gave me her recipe. I’ve never made eggplant parmigiana before and I’m excited to try it out. I’m serving it with my favorite spinach and tomato risotto. The risotto is great on it’s own and can be a whole meal if you are a carb lover like me.
Tuesday: I only like to cook fish the day I get it and since I don’t work on Tuesday it’s a great day for me to visit my local fish store and pick up some fresh flounder. While this recipe is for Honey Lime Tilapia, I’m going to sub flounder.
Wednesday: I work on Wednesday and usually don’t want to cook when I get home so tonight it’s most likely leftovers.
Thursday: We’ve decided to try and have taco Thursday’s at our house, tonight we are having a family favorite Sweet Potato and Black Bean tacos. I was a little wary of sweet potatoes in tacos but this was an instant hit at my house .
Friday: This was the last week that my local farm stand, Reeds was open. I picked up some butternut squash and apples to make this Roasted Butternut Squash and Apple soup. I like that this recipe doesn’t call for any cream. I will likely pair this with a salad, possibly this Kale and Apple Salad.
Wine Pairing suggestions:
This week I’m on a chardonnay kick and have been enjoying Mirassou’s Chardonnay it would pair great with either the Honey Lemon Tilapia or the Roasted Butternut Squash and Apple Soup. I like Mirassou’s Chardonnay because it isn’t overly oaky and has a great finish.
I’m a big Dave Matthews Band fan and was pleasantly surprised by their line of Dreaming Tree Wines. Crush, a red wine, is a great everyday red wine and would pair well with the Eggplant Parmigiana and the risotto.
All of this weeks recipes can be viewed on my Pinterest board This Weeks Dishes.
What is on your meal plan this week?