Squee! It’s finally back pandas! We can’t wait for the new Game of Thrones premiere and I hope that little Geoffrey finally gets his comeuppance. Brat.

We have a few friends who are also die hard GoT nerds that come over every Sunday to watch and I’ve decided to make a meal that is inspired by the show. First up is this Buttermilk Brined Chicken with Cress and Bread Salad. I guess “cress” is the new way to say watercress? What do they have against  water? I digress. I made this last night and the buttermilk brine keeps the chicken super juicy and moist, plus the dressing is delightful on the bread salad. I’m probably going to add some roasted potatoes too.  This will be a perfect roast meat for us to enjoy while watching Khaleesi kick some butt!

To represent the beautiful red tree in Winterfell, I’m making this Mesclun with Raspberries and Sweet Spiced Almonds  from Cooking Light and to top it off a White and Dark Chocolate Pudding Parfaits that gives a nod to those creepy White Walkers and awesome Night’s Watch that I hope will keep them at bay. I highly doubt it though lambs. Ugh, don’t they freak you out? I’ll keep you posted on how it goes this Sunday, along with my thoughts of the premiere!

So we are almost through with Bon Appetit’s Food Lover’s Cleanse and let me tell you, we love it. We had to buy more produce this weekend and when we looked at the mound of fruits and vegetables piled in a bowl on the counter and the second mound sitting in the fridge, we both said “no way we are going to eat through all that.” Well, we did and I can tell you, eating that much greens makes you feel like you’ve accomplished something. Odd to say, but we liked the feeling that we were fueling our system with such goodness and the best part, the recipes were delicious. Not once did I feel like I was over or under eating and, I didn’t follow the plan to an exact “T” since well, life happens. For example, I have a standing date each week with my friend Kari that I wouldn’t miss for the world. We don’t exactly go to places that offer up quinoa and kale, but I try to make the best of it with a sensible eating all day and a healthy-ish salad  for dinner and well, frozen margaritas. I’ve always liked a good balance in my diet, by mainly staying on the healthy track with lean meats, lots of fruits and vegetables, but with some breads and cheese in there because I’m not going to deprive myself of those little beauties while I’m still kicking.

Some highlights from the cleanse included the amazing miso dressing that was excellent on every salad I made; the good pot of lentils; Moroccan-Style Lentil and Chickpea Soup with Lamb and Roasted Tomatoes; Carrot and Brown Rice Pilaf with Stir-Fried Bok Choy and Mizuna with Tofu (pictured below from Bon Appetit). We loved this tofu dish so much I think it will continue to be on rotation in this house for the year. Yep, I said it, we love TOFU. While I was menu planning for the coming week, I found myself searching for recipes that had the same lean-protein/greens and/or fruit structure as these recipes did, and that my friends, is what this cleanse is about…continuing to find a happy balance in your diet.  But heck, I really do want a juicy cheeseburger somewhere in the near future. 😉

…for these recipes that I think would make a delicious addition to your Thanksgiving spread. I’ve chosen some of my favorites from year’s past, most are a little non-traditional but I figured you would have your basics down (turkey, gravy, stuffing) so I included ones that I thought might bring a little more oomph to the table. We alway have turkey at our family’s meal in East Texas but heck, I would love to have that Pork Tenderloin Agrodolce at the table too!

Mix and match to your liking, but most importantly, have a wonderful Thanksgiving with you and yours. So excited to celebrate our first Thanksgiving as husband and wife, ahhhh, such a lucky gal.

Appetizers/Drinks:

• Cauliflower Fritters
• Baked Brie with Golden Raisin Compote
• Apple Sangria

Protein:

• Beef Tenderloin with Cherry-Black Pepper Sauce
• Pork Tenderloin Agrodolce
• Spice Rubbed Pork Tenderloin
• Hangar Steak with Herb-Nut Salsa
• Roasted Lamb with Pomegranate Sauce

Sides:

• Colonial Corn Pudding
• Truffled Pommes Anna
• Orange and Red Onion Salad
• Roasted Mixed Peppers with Capers and Marjoram
• Roasted Fingerling Potatoes with Dijon

Dessert:

• Cast-Iron Apple Cobbler
• Dulce de Leche Cheesecake Bars
• To-Die-For-Chocolate Meringue Pie
• Doughnut Holes with Raspberry Jam
• Mango Napoleons

Leftovers:

• Braised Chicken and Red Potatoes in Tarragon Broth (use leftover turkey here)
• Apple Braised Turkey Thighs
• The Pie Society’s Leftover Quiches – try all three!

Ooooh poodles, we are having a “get ready for summer” inspired menu this week. Fresh corn, tomatoes, peaches and more! Besides fall, this is my favorite time of year to cook – produce is at its peak, the grill is always aflame and everything is fresh, fresh, fresh. Love!

Here is what’s on our radar for this week. I think David is going to be happy with all the grilling; someone cue the “Home Improvement” man call.

Sunday:  Fiery Flank Steak with Tomato Jam

Monday: Corn Bread Shortcake with Ham and Fresh Peach Salsa

Tuesday: Crab, Corn and Tomato Salad

Wednesday: Tomato-and-Cilantro Marinated Chicken Shashlik with Indian-Spiced Okra

It’s going to be busy, busy lambs so I’m hoping I can get to everything on my delicious sounding menu plan.  I’ll let you know how it goes. How insane does that burrata and strawberry salad look eh?

Monday: Everyday Food’s Chicken with Cornmeal Dumplings

Tuesday: Chilled Leek Soup with Lemon-Dill Yogurt, Burrata, Strawberry and Basil Salad

Wednesday: Bacon and Leek Risotto with Poached Egg

Thursday: Everyday Food’s Spring Vegetable Pizza

So gang, here’s what we’re munching on this week. I’ll try to keep you posted on any beauties that come our way as much as I can, but next week is the launch of something really exciting that I’ve been working on with a fellow food lamb here in Austin. More details to come, but I have a feeling it’s going to be a little nuts around here. I’ll still be here updating as much as I can so bear with me if you can. Thanks!

Saturday: We’re having friends over for an early St. Patty’s Day dinner with this Baked Lamb Chops, Onions and Beer

Sunday: Hot Nicoise Salad (created by Gwyneth Paltrow? Goop me)

Monday: Spiced-Braised Chicken Legs with Red Wine and Tomato

Tuesday: Striped Bass with Lemon, Shiitake, and Baby Bok Choy (In Everyday Food magazine, no link yet)

Wednesday:  Jerk Pineapple Pork Chops with Basmati Rice (In Everyday Food magazine, no link yet)

Thursday: Happy St. Patty’s Day everyone! I have no idea what our plans are yet but if it’s anything like last year, oh dear.