Food + Wine

April 19-28 Mealplan

*Lemon Chicken with Roasted Broccoli and Carrots with Honey and Feta

*Porerthouse al Caballo* with Crispy Zucchini and Potatoes and a Cilantro Chimichurri

*Family Style Cobb Salads

*Brown-Butter French Vidalia Onion Soup with Sage-Gruyere Toasts and Roasted Asparagus Spears

*Risotto with Asparagus and Pork Tenderloin

*Fennel Dusted Chicken Cutlets with Crispy Green Beans

*Broccoli and Ricotta Lasagna with Fresh Mozzarella

*Crab and Mango Ceviche with Pita Points and Sweet Potato-Corn Fritters with Pineapple-Chili Dipping Sauce

*Baked Chicken Sausages and Collard Greens with Hash-brown Crust

*Pickin’ Pork and Corn Pudding with German Coleslaw

(*One of the many perks of working at the Argentinian restaurant, La La’s, in LA was learning all the inside tricks of how the people of Argentina eat.  This item wasn’t on the menu, but if you were a part of the family,  then you could order your steak al caballo.  And if you’re familiar with the Spanish language, you know caballo is the word for horse, but there is nothing horse-y involved in this dish.  Al Caballo, in this case, refers to a sunny-side up, fried egg placed on top of your grilled steak…like a little Egg Cowboy riding atop your beef.  It’s amazing and I’m so thankful I was able to learn about it from the masters!)

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  • Reply Gail April 20, 2012 at 3:19 pm

    Abbey, this is an awful lot of (delicious-sounding) cooking for one week; do you never re-purpose leftovers?????

    • Reply Abbey April 20, 2012 at 3:29 pm

      Thanks, Gail! And I do repurpose leftovers but we rarely have a lot outside of lunch the next day. I make sure to only buy what I know we will eat..the smallest roast or tenderloins, etc. and only make small casseroles or boil the correct amount of pasta. But when I do have a lot of something, I will either repurpose it or freeze it for another time.

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