Meal Planning Monday.

September 1, 2008

I didn't plan any meals last week because we were on vacation (although I still cooked!). Back to the drawing board for this week's meals....


Homemade pizza with zucchini, basil and mint
Squash blossoms stuffed with goat cheese (Angie's recipe)


Farrro salad with heirloom tomatoes and fresh mozzarella
Grilled chicken


Anniversary -- dinner out!


Pasta with pesto and green beans


Turkey tacos
Grilled vegetables


{Chris and Emily are coming for dinner}
Grilled flatbread with figs and prosciutto

Rack of lamb with mustard and herbs
Lemon risotto
Simple tomato salad with crispy shallots

Dessert TBD (B has requested chocolate mousse)


*day of rest*


  1. sounds like you need a vacation from your vacation! :) would love if you would share your stuffed squash blossom recipe. I haven't made them for a few years and can't seem to find the recipe I used to use.

  2. jora - your planned meals always make my mouth water! would you ever consider sharing some of your recipes?

  3. Yes! I'll share any recipe you want.

    For Amy K..... this is how I like to prepare stuffed squash blossoms.

    For about a dozen or so blossoms, mix together 1 c. cold sparkling water and 1 c. flour, plus salt to taste.

    Heat about 2 inches of grapeseed or other neutral oil in a pan until it is about 350 degrees (I just drop a bit of batter in to see if it sizzles up right away, but doesn't burn -- that's when it's ready).

    Stuff blossoms with room temperature goat cheese (can thin with a bit of milk if the cheese is too firm). Be careful to not rip the blossom too much. But if you do, just twist the ends together to sort of tie it up. Then dip each blossom in the batter.

    Fry in oil for about 1 to 1 and half minutes or until golden (turn once). Drain on paper towels and sprinkle with salt while they are still hot.

    Eat these with champagne and feel like the luckiest person in the world! :)


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