We are back! We had the most amazing trip to Vermont, but we are happy to be getting settled back in at home and loving on King. Although our trip was short, we definitely maximized our time in the Green Mountain State. In three days we were able to cram in touristy sightseeing (it was my first time in Vermont), visiting old haunts, spending quality time with family, a little exercise, catching up with old and dear friends, attending Scott's high school reunion, and of course, eating lots and lots of local foods. The latter of the vacation activities should give you a clue as to why this week's menu is a little on the lighter side.
Needless to say, I did not find the time to post my recipe on Thursday. Things were a little crazy around here prepping for the trip, and I wanted to take a mini break from blogging to live in the present on our vacation. The recipe will be up Tuesday, and coincidentally, it fits prefect with my lightened up theme this week.
Sunday: Rosemary Encrusted Hickory Plank Halibut with Grilled Broccoli (cooking method here)
Monday: Spicy Tuna Roll Salad adapted from Good Housekeeping (recipe here)
Tuesday: Lemon Herb Encrusted Pork Tenderloin with Asparagus (recipe here) (plank on grilling it on a plank)
Wednesday: Grilled Shrimp and Watermelon Salad adapted from Real Simple (recipe here)
Thursday: Southwestern Stuffed Peppers (recipe to here)
Friday: California Style Fish Tacos (recipe here)
Saturday: Date Night
Egging on this anxious-to-play pup on Monday (after dinner play time is Scott's duty, hence the egging on).
Counting my early morning blessings on Tuesday.
Dreaming up new recipes for my Chobani shipment on Wednesday.
Flying high over Lake Champlain on Thursday.
Making the most of our sightseeing opportunities on Friday.
Squeezing in a workout to counterbalance the cheese and and chocolate milk on Saturday.
Saying goodbye to picture perfect Vermont on Sunday.