I considered making a joke about Presidential food, something about how on Monday we should all just set up fast food buffets for our families… But no. That wouldn’t be prudent. Instead, let’s look at two former Presidents peacefully co-existing over game-day food.
Enough with the president stuff, right? I’d rather talk about next week. It’s filled with lemony goodness.
Reminder: You’ll find the menu and shopping list on the website.
Monday
Baked Salmon (or Tofu) with Roasted Asparagus and Potatoes
This is the only night with any complexity, since you’re cooking a substantial amount of food. Unless you’ve got quite a spacious oven, you’ll need to do this in stages.
If you’re making salmon, get the asparagus into the oven first: Preheat to 375°F. Trim the woody ends and toss with olive oil, salt and pepper, then spread on a rimmed baking sheet and roast for 12-15 minutes. Use that time to prep the salmon and potatoes: Follow the recipe’s instructions for the salmon—note that the larger piece of fish may take a few minutes longer to cook, so watch carefully. Wash the baby potatoes and halve any larger ones. Toss with olive oil, salt, and pepper, and spread on a rimmed baking sheet. Put the potatoes into the oven when the asparagus comes out. (Cover the asparagus with foil to keep warm.) Ten minutes later put the fish into the oven, and everything should be ready to come out at the same time.
If you’re making the double-batch of tofu, it needs time to marinate so do that first. Double the marinade amounts, but before you add the tofu set aside 1/3 cup—refrigerate this to use on Wednesday. Swap roughly chopped rosemary for the thyme. (If you’re short time, you can cut the marinating to just 30 minutes. It’ll be a little less flavorful but still yummy.) As with the salmon, you’ll want to cook the asparagus first using the instructions above; they’ll need 10-12 minutes at 400°F. Same with the potatoes—follow the instructions above, and put them into the oven along with the tofu, when the asparagus comes out.
After dinner, refrigerate the leftover fish or tofu, asparagus, and potatoes for Wednesday.
Tuesday
Baked Risotto with Baked Parmesan Zucchini
Before you start the risotto, get the zucchini prepped and ready. Don’t put it into the oven until the risotto goes in. They’ll come out at the same time.
My picky guy won’t eat the completed risotto—he’s pretty into keeping his ingredients separate. So I’ll hold out some cooked pancetta for him, and set aside a bit of the risotto after step 6, when it’s still mostly rice.
Vegetarians: Leave out the pancetta and add 2-3 tablespoons of olive oil to the pan to sauté the onions and rice.
Refrigerate the leftover risotto for Friday.
Wednesday
Salmon (or Tofu) Niçoise with a Baguette
Tonight you’re making a composed salad, which means that each element is kept separate on the platter rather than tossing everything together. Perfect for picky eaters! These instructions look complicated but that’s only because salmon-eaters and tofu-eaters are doing things slightly differently…
Here’s what both groups need: One head of Boston lettuce. The leftover salmon or tofu, asparagus, and potatoes. Half the pint of tomatoes, and Kalamata olives.
Salmon folks: For the dressing you’ll also need 2 tablespoons of white wine vinegar, 2 tablespoons of lemon juice, a teaspoon of finely chopped rosemary, and about 1/3 cup of extra-virgin olive oil. Combine in a small airtight container and shake.
Tofu folks: Your Niçoise has an Asian accent. Taste that marinade you refrigerated on Monday. This will be your dressing. If it needs a little richness, add some olive oil.
To assemble:
Wash the lettuce and use it to make a bed on a large platter. Use a fork to separate the salmon into chunks (or cut the tofu into cubes) and pile it prettily on one section. Make separate pretty piles of the asparagus, potatoes, tomatoes, and olives. Drizzle the dressing on top. Slice the baguette and serve.
Thursday
Lemony Broccoli and Chickpea Rigatoni
This recipe is perfect. Follow the instructions and tell me I’m wrong, I dare you.
Friday
Crispy Risotto Cakes and a Green Salad
The instructions for the risotto cakes are so simple, you don’t need my help. For the salad, toss together the second head of Boston lettuce, the cucumber, and the remaining tomatoes with your favorite vinegar, extra-virgin olive oil, salt, and pepper.
Enjoy the long weekend!
Until Thursday,
Debbie