![greenmpm[1]](http://lh3.ggpht.com/_Bq7mCCDENkg/S3jKJ8prKMI/AAAAAAAABOM/wtAl1h-7vRo/greenmpm%5B1%5D%5B5%5D.jpg?imgmax=800 "greenmpm[1]")
Sunday – Barbecue Steak, Brown and Wild Rice, and Sautéed Green Cauliflower
Monday – This will be the last batch of Vegetable Garden Minestrone Soup that I can make with vegetables frozen from last summer’s garden. I will also serve a salad and Gluten Free Crusty Boule Bread.
Tuesday – Use leftover steak in Steak Salad
Wednesday – Swiss Steak and Salad
Thursday – YOYO dinner (YOYO means You are On Your Own)
Friday – Use the leftover broth from Swiss Steak to make Beef Stew. I will also serve a salad and Gluten Free Crusty Boule Bread.
Saturday – Asparagus and Chicken Pasta and Salad
I took advantage of the great sales on asparagus last week and made Serendipitous Asparagus twice. I would not have been able to get away with that if it hadn’t been quite a while since we had asparagus. I am looking for some new ways to cook asparagus, so if you have a favorite recipe, leave me a link (or recipe) in the comment section. I will post a list of asparagus recipes next week.
Mopane says
I like to simmer asparagus with water, a splash of lemon juice, some ginger, pepper and garlic.
My father prefers his vegetables a little more decadent, so he usually oven roasts his asparagus with a drizzle of butter. When the asparagus is just cooked, he tops them with a little bit of fancy cheese or cheese spread and broils it for a few minutes. He'll also add some walnuts or pine nuts every so often for some crunch. It's a lot less healthy, but definitely good!
Dark Side of the Fridge says
Hi – I love asparagus! We're a couple of months away from its being in season here, though. . . I can't wait!
If you're in an area where grilling is an option, one of our absolute favorite things to do with asparagus is to just coat spears in some olive oil, salt & pepper and maybe a little minced garlic, then grill it carefully – I like to use a sheet of aluminum foil on the grill. It's so simple, and so tasty!