It's amazing what a little sunshine, fresh asparagus, and fresh berries will do for my cooking mojo.  While I love winter vegetables and roasted anything, I'm ready for salads and citrus and the grill!   Every year I go through fits and starts with planning menus for the week, and every year I wish I had a record of what I had done previously.  So I'm going to post my weekly menu plans here, with the hope that maybe they'll help some of you, and minimally they'll be here next year for me to copy!

Monday:  Pecan Crusted Cod with Creole Meunier, Roasted Tomatoes, and Pan-Roasted Asparagus (Cook's Illustrated)
Tuesday:  Hamburger Soup (Mom's recipe), Brown Soda Bread
Wednesday:  Leftovers
Thursday:  Chicken Breasts with Onion Jam, Baked Sweet Potatoes, Sweet & Sour Red Cabbage (from this recipe) (too much sweetness and balsamic for one meal), Braised Kale (CI)
Friday:  Steaks with Cilantro Garlic Sauce, Braised Kale (CI), Quinoa Salad with Fresh Hearts of Palm , Sweet & Sour Red Cabbage (from this recipe)
Saturday:  Beer Brats, Vegetable Slaw, Three-Bean Salad
Sunday:  Leftovers