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I’ve got a friend who likes a menu, so I am sharing with anyone who cares.
Monday – Salmon Cakes and steamed broccoli
– 1lb salmon per person, cooked
– ~1/4 c breadcrumbs per lb salmon
– 1 minced garlic clove
– 4 sweet peppers (I use little bell peppers, any will do), to taste
– 2tbs minced parsely, fresh
– 1 egg, beaten
– 2 tbs olive oil
Mix all ingredients but oil together. Heat oil in a frying pan. Form 2 inch diameter balls, then flatten them into patties. Place in hot oil and cook until brown on each side. (~2 mins/side)

Tuesday – Camarones con Mango

Wednesday – tortilla soup with shrimp
If you’ve followed this blog for some time, you are familiar with the recipe – 1 can black beans, 1 can pinto, 1 can rotel tomatoes, 1 can corn – all heated; top steaming bowls with: minced garlic, 1/2 minced habanero, 1 handful minced cilantro, grated cheese, sliced avocado. Top with chips or “tortillas”. To this week’s recipe, I’m adding shrimp that I’ll saute in the pan before adding the beans.

Thursday – calzones
We’ve been cheating lately using whole wheat dough from trader joes, but if you have an hour and a bread machine, there are a million recipes online for fresh dough. To make, I heat the oven to 450 degrees. Roll 4 balls of dough into flat circles. Fill one half of each with several tablespoons of ricotta, garlic roasted in the microwave for 1 min, parmesean, and then whatever we have in the fridge or the garden -mushrooms, spinach, arugula, parsely, olives, feta, etc. Salt and pepper to taste. Once you’ve piled on the ingredients, seal the calzones shut by flipping the unsealed lip over the yummy center. Press to close. Bake for 15-20 minutes or until browned on top.

Friday – taco salad
This is really like cleaning out the pantry – tomatoes, cheese, avocados, lettuce, olives, black beans, fake meat, etc. AND a dressing made of 2 tbs red wine vinegar, 4 tbs olive oil, 1 tsp garlic powder OR 1 clove minced garlic, 1 tsp cumin, salt and pepper to taste.