It must be the holidays since I can't seem to find the time to sit for 5 minutes to even write a menu for the week. So before I get interrupted, here is this week's menu......
Tuesday: Cauliflower, Tofu and Carrot stir-fry with steamed rice
Wednesday: Broiled Flounder with bean ragout
Thursday: Egg and Lemon Soup with Crusty bread
Friday: Green Bean and Shrimp Stew with Coconut Milk
Saturday: Cabbage and Dumplings
Last Sunday was the Professor's birthday and I made (among other things) broccoli with kalamata dressing that I had torn out of Fine Cooking magazine a while back and it was deeeelish! You just blanch the broccoli and drain then dab spoonfuls of this yummy olive dressing on top while it's still warm, so good.
Kalamata Olive Dressing
(adapted from Fine Cooking)
Combine 1/3 cup pitted Kalamata olives
1/4 cup, roughly chopped, fresh basil
1/3 cup mayonnaise
1 clove garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
In the bowl of a food processor and pulse until combined and ingredients are well chopped. Taste and adjust salt and pepper to your tastes.
