What’s been cooking this week?
Our Memorial day included a short but fun getaway in Santa Barbara at the El Capitan Canyon resort. We absolutely loved the place! Check out the grilling action here (the resort sells convenient barbecue kits. Ours included some salmon, vegetables and of course s’mores)
On the stove right now, a warming winter curry (I know it’s technically spring!). I have made this recipe many times and love that it is a simple one pot meal. Easy on cleaning up. Also the prep time is minimal although you have to pre cook the potatoes ahead of time.
Last night, we had a lovely maple roasted wild salmon with quinoa, black beans, roasted butternut squash and sauteed zucchinis. I have had mixed results preparing fish that my daughter will eat but this one is a winner and on “repeat” in our house thanks to the sweetness of the maple syrup.
Coming up this week: a spring pea and asparagus risotto (now that’s spring!)
Have a great week everyone! What are your plans for cooking or eating this week?