The menu plan for week 41 is very similar to week 40.
Sometimes a Menu Plan is just that…a plan. Last week’s plan was wrought with changes and postponements. I had no choice in the preparation of the Blue Apron meals. They were fresh and delivered and required to be utilized. The other meals were postponed and added to week 41 since the ingredients were on hand. The menu plan for week 41 is composed of carry over recipes along with two additions that simply made my mouth water.
Frankly, the inclusion of the Greek Shrimp with Tomatoes and Feta was incorporated due to a timely Facebook post (a New York Times entry). The recipe appeared to be very similar to the Greek Shrimp that I often ordered at Periyali in the Chicagoland area. It was delicious and I only hope this recipe will replicate the flavors that I remember.
The French Onion Chicken…well what can I say. I really love French onion soup and this just sounds insanely delicious.
Many of the meals planned for this week have been planned in the recent past. It will be a priority this week to follow through with the preparations, since so many of the ingredients depend on being utilized. I am particularly excited because so many of the meals are untried, intriguing and appealing. It was actually disappointing to me last week that our plans changed and the Blue Apron meals took precedence.
I am looking forward to Week 41 and an exciting week of exploring new and different recipes.
Bon Appetit!
