<p>After two and a half days, finally - something for dinner I don’t mind describing. Wegmans $6 meals! Best idea ever. Huge variety and always leftovers. For us tonight: chicken saltimbocca (like I was really going to make that on a work night), risotto Parmesan, and harvest vegetables. Okay, they were $8 meals but worth every cent. </p>
<p>idad, that account of your short ribs/pot roast is just . . . awesome.</p>
<p>DH and I enjoyed the pork adobo last night. Have been largely vegetarian for a couple weeks and the meat was tasty. We served it with brown rice, corn fresh from the cob, and roasted cauliflower with too much butter and parmesan but delicious.</p>
<p>Tonight we’ll have scrambled eggs with frozen chopped spinach in a whole wheat Trader Joe’s tortilla and salsa. </p>
<p>Then leftover pork adobo Friday. </p>
<p>I’m experiencing one of my very rare planful moments.</p>
<p>Have some leftover grilled chicken in the refrig - thinking of turning it into chicken enchiladas tonight. See if I can find some good corn on the cob left at the market.</p>
<p>The salmon my H caught up near Alaska last month just arrived from the processor (who cut and vacuum packed it). So with around 70 lbs. in the newly purchased basement freezer, the default answer to the original question is going to be salmon. I made the first batch last night with the Barefoot Contessa recipe one of you kindly supplied above and it was great. Any other ideas would be most welcome.</p>
<p>Tonight: skirt steaks and roasted potatoes and corn on the cob, all made on our grill, and a spinach salad with cherry tomatoes, red onion and mango. Since meat for dinner, fruit for dessert (we keep kosher).</p>
<p>I didn’t pay attention. I just grabbed a piece labelled “POT ROAST” from the choice counter! I’m pretty sure it was a chuck roast. 3.5 to 4 pounds, looked like a roast (not a flat piece), tied with two pieces of string. The recipe called for 5 pounds of short ribs, but that’s a lot of bone. The pot roast approach is boneless. Cutting it into big chunks just let me thoroughly brown each piece (like a short rib) instead of just browning the whole pot roast as I usually do.</p>
<p>I’m having the leftovers tonight. I froze a couple of meals for grab n’ go. I’m lazy. I like to get several meals out of it when I cook.</p>
<p>Tonite left over pork roast turned into pork BBQ sandwiches. Sliced and did a long slow simmer in Sweet Baby Ray’s sauce and some water, shredded and serve, love the easy ones. Did not taste like left overs. Do it with left over chicken, too.</p>
<p>Tonight: Filet mignon & potatoes on the grill, and steamed broccoli. For the potatoes, I’ve made up something yummy. Peel, slice them thin, toss with some melted butter, fresh snipped chive, salt/pepper, and some ranch dressing powder. Top with some bacon bits, put in a foil packet, and put it on the grill while the meat’s cooking (about 20 min). MMMM.</p>
<p>Much easier to buy the filets when we only need enough for H and myself!!</p>
<p>Ratatouille. Our CSA share is bringing in a cornucopia of late summer vegetables: zucchini, eggplant, green peppers, onions, tomatoes, to which we added some locally grown organic mushrooms and locally sourced organic parmesan cheese. All organic, all local, all fresh, all tasty. One of my favorite meals.</p>
<p>^I want to belong to your CSA. I got turnips, bok choy, dandelion greens, mixed greens, garlic, carrots, radishes, soybeans. All roots and greens - none of the stuff I really like to eat.</p>
<p>H had to take a guest lecturer out to dinner and although I had a fridge full of leftovers I’d been snacking all day so by the time dinner rolled around all I could manage was a piece of honeydew melon, a few strawberries and about 4 clumps of La Brea snacking granola washed down with a cup of hot green tea. Got hungry a few hours later and topped myself up with a half slice of challah and a smear of organic peanut butter.</p>