Menu 4/5

It seems like only yesterday that we were snowed in with feet of snow keeping us housebound. Now it's almost 80 degrees, we're not wearing socks, and spring foods are beckoning. I'm looking forward to doing some Farmer's Market shopping this spring. I haven't been a big purveyor of Farmer's Markets, due to my wariness of potentially inconvenient shopping, but I'm looking to give farm fresh ingredients a try.

Up this week is:
Chili-Rubbed Salmon and Zucchini and Sauteed Corn. I already made the corn for these awesome sausage quesedillas this weekend, so all I have to do is pop the salmon in the broiler.

Maryland Crab Soup-I froze some crab from the last time I made crab soup and either this is going to work out or it's not. This time I remembered to get Lima Beans, because when I got crab soup from the North Campus Dining Hall, also known as "The Diner," it always had Lima Beans..

Yogurt Marinated Chicken kabobs (it's the second recipe, plus there are options for other variations, which is why I love Mark Bittman) on the grill (hopefully) with rice, and salad. This marinade of greek yogurt, minced onion and garlic, lime juice, cayenne, cumin, paprika, coriander, salt and pepper. You just throw in some chunks of chicken and let it roll around for a day, and then you skewer it and put it on the grill for a few minutes. I usually broil this in the winter, and I love how the edges get a little burnt and crispy. I only use skinless, boneless chicken thighs because I prefer dark meat, but you can definitely use white meat. This is a go to Bittman recipe.


I usually have three good ideas for dinner, and then I fall apart. Suggestions are always welcome! How do I round out this weekly menu?