After I wrote out this week’s menu plan, I noticed that most of the meals would require me to be in the kitchen, standing at the stove, but this is not where I aim to be in the summer. Our kitchen sits on the west side of the house, and with the sun bearing down in late afternoon, it’s more than a bit warm in there when it’s time to fix dinner. There is a ceiling fan, but that has to be turned off when the stove is in use as it blows the flame.
My solution? Get the girls into the kitchen. They tolerate the heat far better than I do, and they enjoy cooking, so it’s win-win for all of us. I typically do all the prep for them before they start, so all they have to do is stand at the stove and assemble and cook the ingredients.
The beet salad we’re having on Wednesday evening is something new. Beets are starting to show up again at the farmers’ market, we all like them, and I said this year I was going to figure out ways for us to enjoy them more often. The salad will have roasted beets along with toasted walnuts and goat cheese, and topped with a balsamic vinaigrette. We’ll see how we like it! If you have a favorite way to prepare and serve beets, I’d love to hear from you!
Here’s what we’re having this week:
- Tuesday (this evening): Lumpia; steamed rice; sweet & sour coleslaw (no rice for me)
- Wednesday: Grilled chicken thighs; roasted beet salad; corn on the cob
- Thursday: Noodles with pork sauce (Snake Alley noodles without the shrimp); cucumber salad (I will be having my pork sauce over zoodles)
- Friday: Chicken soft tacos; yellow rice (just taco fixings for me – no tortillas or rice)
- Saturday: Leftovers
- Sunday: Chinese stir-fried tomatoes and eggs; steamed rice; cucumbers (no rice, but otherwise I’m good with everything)
- Monday: Slow cooker chicken adobo with bok choy; steamed rice (no rice for me)
We’ll need to get tomatoes, cucumbers, (more) beets, (more) bok choy, zucchini and corn from the market, as well as papayas and mangoes. I’d love to get more lychees and a pineapple, but the lychee season was way too short this year, and the pineapples are too expensive. I have seen the odd dragonfruit appearing, so those will be in abundance soon (and are more affordable).
The Occasional Nomads 
Hi Laura,
I love beets in all forms, especially mixed beet salads. Have you ever tried any of Yottam Ottlenghi’s recipes? He’s an Israeli (I think living in London now), and has several cookbooks. His vegetarian one “Plenty More” is absolute food porn! I got it for my wife, and she’s gone through much of the book, either as printed, or making some adjustments based on what we had or what was available. When I’m back home, I’d be happy to scan a couple of recipes and email to you.
Greg
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Love mixed beet salads too – and once they’re in season beets of all colors are plentiful in the farmers’ market here. I also adore pickled beets.
I do not know Yottam Ottlenghi, but am going to check him out! Thanks!
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