Monday: Pork Tinga burritos with smashed pinto beans and pickled radishes. Friday’s taco filling will become today’s burritos. Just wrap your leftover pork Tinga and lots of shredded cheese in a flour tortilla, top with enchilada sauce and more cheese, microwave to melt cheese. Thinly sliced radishes pickle quickly in seasoned rice wine vinegar and salt.
Tuesday: Grilled flatiron steak, oven-roasted zucchini, onion, and tomatoes, couscous, and corn on the cob. Rub room temperature steak with oil and season liberally with Chicago Steak seasoning. Grill approximately 5 minutes per side for medium rare. Dice onion, zucchini, and tomatoes into 1” pieces, toss in oil, salt, and pepper. Roast in 425-degree oven for 20-30 minutes until vegetables are tender and slightly browned. Serve with couscous prepared with chicken broth.
Wednesday: Nicoise salad with Dijon Vinaigrette dressing. We first discovered this family favorite in one of our very favorite cookbooks, The MediterrAsian Way. Their site is wonderful resource for healthy recipes based on Mediterranean and Asian fusion. For this one, dice and boil 1-2 potatoes (you can boil 2 eggs at the same time) until fork tender. Steam ½-1lb green beans also until fork tender. Toss potatoes and green beans with vinaigrette and marinate overnight. Make salads with lettuce, red onion, and tomatoes then top with green beans and potatoes, ½ can tuna packed in olive oil (drained), boiled egg wedges, and black olives. This salad is also great topped with grilled chicken or fish, but the canned tuna is quick, easy, and delicious!
Thursday: Leftover steak fajitas. We usually grill a 2lb. flat –iron steak then use the leftovers for a second dish. Cut onions, bell peppers, and 1 small zucchini or squash (Portobello mushrooms are also good) into thin strips, season with taco seasoning then sauté until tender. Thinly slice leftover steak and season with taco seasoning, add to skillet to warm once veggies are done. Serve with flour tortillas, shredded cheese, avocado slices, sour cream, and pico de gallo.
Friday: Noodle “Bun” Bowls with chicken and charred green beans. On May 24th I posted a menu for Bun bowls using leftover pork tenderloin and we loved it so much we’re attempting another one. This time we’ll marinate chicken thighs in fish sauce, brown sugar, and grated garlic, then grill and slice them. I’ll toss green beans in 1 Tbsp. vegetable oil and 1 tsp. sugar then broil in oven until charred (5 minutes) and add them to the other toppings. I’ll make dressing with 1/2c fresh lime juice, 1/4c fish sauce, 1/4c sugar, and ½ small red chili, diced. See Update post for more information.