top of page

Byrne Weekly Menu: March 6th

I hope everyone had a nice weekend. It always goes by too fast! We spent most of the weekend outside: going to the Atlanta Botanical Gardens, dinner at Taqueria Del Sol, long walks and just relaxing. The kids are home for winter break this week and we are taking it easy.

We are taking advantage of the warm weather for the first half of the week and grilling some chicken. I usually enjoy making my own marinade, but Whole Foods has a garlic/herb marinade that tastes so good. I'm all for saving myself time and energy right now. I love to serve it with some red rice and some kind of roasted veggie. Roasted cauliflower is so tasty and I just roast it at 425 degrees for 20 minutes with some olive oil, s+p, minced garlic, thyme and sprinkle a little bit of parmesan on during the last 5 minutes of cooking.

On Tuesday, I'll use the leftover chicken to make a chopped salad. It is one of my favorite salads to make in the spring and summer. On Wednesday, I'm making a pasta dish that my dad used to make for us when we needed something quick, or maybe when he didn't feel like cooking? I'm not sure, but it became one of my favorite comfort meals. It is really so simple, I just cook the spaghetti, drain, and then toss with olive oil, garlic powder, a lot of parmesan, fresh basil (he would use dried basil), and salt. That's it.

Thursday is just a simple roasted salmon sheet pan dinner. I just roast the salmon at 425 degrees for 15 minutes with some olive oil, quartered lemon, s+p and fresh herbs +scattered cherry tomatoes. I love to serve it over butter lettuce and squeezed with more lemon juice on top. - Ashleigh



  • instagram
  • pinterest

Subscribe Form

Stay up to date

bottom of page