Menu for the week of April 11 to April 14

Monday, April 11

Shredded Pork Burritos

This burrito is overflowing with succulent shredded roast pork. The pork is seasoned perfectly and cooks with a blend of chilies, peppers, onions, and carrots to provide moist and flavorful meat. Once wrapped in a tortilla, the burrito is smothered with a tomato sauce and melted cheese. Add your favorite toppings to finish off this tasty meal.

Tuesday, April 12

Chicken Tortilla Chipotle Soup
Fried Tortilla Strips
Fresh Limes, Sliced Avocado, Cheese, Sour Cream, Jalapenos and Cilantro

This soup is abounding in chicken and bursting with flavor. Starting with chicken stock as a base, tomatoes, corn, onion, and green chilies are added to help this hearty soup seem light and flavorful. Finally, a touch of chipotle breathes spice into the soul of this soup, but isn't enough to take your head off. This soup is coupled with fried tortilla strips that melt like butter when they enter the broth. Top it all off with fresh lime, sliced avocado, cheese, jalapeno, sour cream, and cilantro for a tasty and beautiful meal.

Wednesday, April 13
Roasted Chicken with Late-Summer Vegetables
Pan Sauce

Through much trial and error, I have found that the dark meat chicken works perfectly for this recipe. By slowly cooking this chicken, the meat stays moist and tender and is packed with flavor. The pan sauce is added for additional flavor and acts as an extremely light gravy. An abundant supply of vegetables makes for the perfect companion to the chicken. The vegetables are roasted, which creates a pleasant, slightly-sweet flavor. A combination of vegetables may include the following (depending on the season): carrots, potatoes, zucchini, yellow squash, asparagus, green beans, corn, grape tomatoes, and onions.

Thursday, April 14

Beef Bolognese & Creamy Polenta

Bolognese is one of the most famous dishes in Italy. It is a chunky sauce made of beef, pork, lots of vegetables, and tons of flavor. The touch of cream gives this sauce a rich, velvety feel that melts in your mouth. Traditionally served over pasta, I serve mine over a creamy polenta. My polenta is made from a few simple ingredients that create a light, fluffy texture. I find that bolognese and polenta, topped with fresh parsley and freshly grated parmesan cheese, are a perfect pair.