This Weeks Menu

Friday : Mussels in Wine
Saturday: Bruchetta , Caesar salads topped with Fried Ravioli
Sunday: Baked Teriyaki Salmon (Whole Foods)
BAKED TERIYAKI SALMON (SERVES 4)


 1 1/3 lbs. (or more depending on your appetite) Wild Salmon (preferably Alaskan)

 1/3 c Coconut Aminos Sauce (or use organic Tamari Sauce if soy is ok)

 2 tbs. honey

 2 tbs. rice vinegar

 1 tsp. sea salt (omit if using Tamari)

 1 tsp. grated ginger

 1 clove minced garlic

Preheat oven to 400 degrees F. Whisk all ingredients (except Salmon) together in a medium-sized bowl. Rinse salmon, pat dry and place in a baking dish. Pour sauce over salmon and bake for 12-18 minutes. Watch salmon closely and remove when just cooked through.
 
Monday: Burger Night
Tuesday: Turkish Chicken Thighs ( whole foods)

TURKISH CHICKEN THIGHS (SERVES 4)

 8 bone-in chicken thighs (preferably from organic, pastured chickens)

 1 tbsp. lemon juice

 1 cup plain whole milk yogurt (never buy low fat!)

 2 cloves garlic, minced

 1 tbsp. grated ginger

 2 teaspoons paprika

 1.5 tsp. dried mint

 ½ tsp. sea salt

Place chicken in a large mixing bowl and toss with lemon juice. In a medium bowl, whisk yogurt, garlic, ginger, paprika, mint and salt. Pour yogurt mixture over chicken to coat. Let marinate for 1 to 24 hours in refrigerator.

Preheat oven to 400 degrees F. Place marinated chicken in a baking dish and let cook for 30 minutes or until juice runs clear. Thigh meat will appear pink compared to breast meat even when cooked through.


Wednesday: Panzanella Salad
http://www.cookingchanneltv.com/recipes/chuck-hughes/panzanella-bread-salad-recipe/index.html
Thursday: Bourbon Tips