Menu Planning — Week of May 5, 2013

5 May

In Ottawa Canada, spring has shifted to summer. Daytime temperatures have reached the mid-20’s (Celsius) and the sunny, warm forecast stretches into next week.  Our tulips are stretching up and unfurling at break-neck speed. The summer wardrobe is still in storage, the patio furniture and propane grill in the shed.

The Tulip Festival, 2013 edition has started in Ottawa

The Tulip Festival, 2013 edition, has started in Ottawa

Menu planning is tricky at this stage, too. Not ready to grill meals and too hot to have the oven on for any length of time. I’ve lined up a main dish salad, a quick supper soup and a couple of quick skillet meals.

  • Curried Turkey and Israeli Couscous Salad with Dried Cranberries from Fine Cooking’s Make it Tonight [The Taunton Press, 2012, page 160].
  • Hearty Tuscan Soup from the April 2013 issue of Chatelaine Magazine, pg 198.
  • Pork a l’Orange, also from the April 2013 issue of Chatelaine Magazine.
  • Smoked Salmon Hash with Chive Sour Cream sounds like a quick comfort meal, possibly served with a poached egg on top. Fine Cooking’s Make It Tonight [The Taunton Press, 2012, pg 94].
Inspiration, the weekly plan and the shopping list.

Inspiration, the weekly plan and the shopping list.

I’m planning to have some of the couscous salad and the soup for lunches, so I’ll be making the full four servings for these two recipes.

 

 

 

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