Stracchino and speck risotto
It's time for fish again and we grill swordfish brochettes seasoned with basil and harissa (from Dinner in French), served with sliced tomatoes, avocado, and buratta.
Swordfish brochettes with basil and harissa
Other pasta-based dinners include trofie with green beans, potatoes, and homemade pesto and seafood risotto (with grilled halibut, scallops, and shrimp).
Trofie with pesto, seafood risotto
With the warm weather arriving, it's over to the grill for grilled watermelon, avocado, and shrimp salad (we hadn't grilled watermelon or avocado before - what a great idea).
Grilled watermelon, avocado, and shrimp salad
We return to more pasta dishes: mezzi rigatoni with anchovies and garlicky bread crumbs and orecchiette with hot Italian sausage and broccoli rabe (both served with French bread and a Greek salad).
Pasta with anchovies and garlicky bread crumbs, orecchiette with sausage and broccoli rabe
If it's Thursday, we should think seafood and this time we choose brown-butter scallops with parsley and lemon, served with rice, French bread, and a small salad.
We can't forget chicken and we turn to several recipes which we make with thighs - plenty of thighs so there are leftovers to eat later in the week (for lunch and dinner) or to share. One favorite is crispy mustard-roasted chicken, breading the chicken thighs in a mixture of garlic, thyme, panko bread crumbs, lemon zest, olive oil, and butter (and a little salt and pepper), served with roasted cauliflower and sliced avocados.
Mustard-roasted chicken, roasted cauliflower
Another favorite chicken dish is sheet-pan chicken with jammy tomatoes and pancetta, roasting the thighs (first tossed in a mixture of olive oil, lemon, paprika, garlic, oregano, brown sugar, and cumin) with pancetta, cherry tomatoes, and whole garlic cloves.
It's been another great collection of meals: fun to make and delicious to eat.