Menu Monday.

Post holiday kitchen time! The week didn't exactly start with a bang, but it only went up from there.

Creamy Cauliflower Soup
Grade: C-
Comments: Let's both save ourselves some time. Don't make it. Not that good.

Cajun Shrimp Orecchiette with an Alexia Garlic Baguette
Grade: A
Comments: I made this because I wanted to make orecchiette. I wanted to make orecchiette because I wanted to say and type and learn to spell orecchiette. I keep messing up the spelling, but I enjoy it anyway. Luckily, this recipe lives up to the pasta's awesome name, so I'll get to make it and say it and spell it again. We halved the recipe and it was just enough for 2 people. I might do a little less wine next time, and I used yellow onion in place of green since I didn't have green. But really, this is a great recipe.

Flounder Piccata, Spinach Gratin and Hasselback Potatoes
Grade: A
Comments: I never had chicken piccata before I quit eating meat, but something about it made me want to try it anyway. When I saw this recipe, I knew I would make to soon and hopefully often. And I will. It's really good! I loved the spinach gratin too - lightened up but you won't miss the calories. I made 1/2 the recipe and we still had ample leftovers. The hasselback potatoes give me hesitation. While I liked them, I'm not sure I'd repeat. I wanted to do this version as opposed to some I've seen with a big overload of cheddar cheese, it made them a little bit dry. I liked the bread crumbs though so we'll see what I change up next time around. Also, three new recipes in one night meant I spent 2 hours in the kitchen. Either plan for a full night of chef-ery, prep the spinach beforehand or just do a different combination altogether.

Burrito Bowl
Grade: A
Comments: This is an old favorite in our house. There aren't many with that title, but this one makes the cut every time. I added avocado to mine, chicken to Mr. Smith's.

Rigatone alla Vodka served with salad and an Alexia Garlic Baguette
Grade: A
Comments: I know you're asking why I would post such a sinful recipe during the weeks that everyone is trying to be "good." Here's why: I cut the butter and oil in half, used half and half instead of cream, had healthy breakfast and lunch, ate an appropriate portion size with a big side salad and I did 90 minutes of power yoga today. That's how. That's how I always eat what I eat and maintain my size. Everything in moderation. Even the glass of wine I'm sipping as I type this.