Spring break: to most college students, it means meandering drunkenly around a beach for a week. For me, it means returning to my Madisonian roots and finally getting to make those recipes I have been longing to make. Here was the weekly menu:
1 – Papa’s birthday meal with the Johnson fam.
-Grapes stuffed with goat cheese, topped with chopped pistachios.
-Sweet cajun sweet potato wedges
2 – Quick fix before going to see the performance of “Cats” at the Overture Center.
-Chevré, pear and spinach pizza with whole-wheat crust courtesy of Trader Joe’s
3 – Monday, fun day.
-Chicken stew with butternut squash and quinoa
4 – Taco Tuesday
-Chipotle Shrimp Tacos with Mango Guacomole
-Roasted sweet potatoes and chickpeas
5 – Waaaa Baaaa Wednesday
-Lamb burgers with homemade tzatziki sauce, garnished with spinach
-Broccoli with Fox Point Seasoning (Penzey’s Spices) and chopped shallots