A week's worth of menu ideas

Did you spend the entire weekend thinking about what sort of food to stock in case nasty old Fay comes our way? It's good to be prepared but I bet most of us have plenty of food in our pantries to see us through.

Before I went nuts at the store, I surveyed the cupboard and freezer. Here's what I found at my house that will suffice in a storm: two loaves of bread in the freezer, 1 unopened jar of peanut butter, several cans and pouches of tuna and salmon, 1 box of granola bars and some individual fruit cups. Did I mention chocolate chips? I'm making cookies tonight before the lights go out. You've got to have some comfort food. That left me with one major purchase: water.

In the morning, I'll get a bag of ice for the cooler so that I can toss in the cold cuts and cheese that are in the crisper, along with drinks. I'm not a big fan of doing a lot of cooking in the aftermath. I just want enough to see us through so we don't have to stand in line at the store. Hopefully, we won't see much action. Oh yeah, and I gassed up the car and got some cash. Look at our 2008 hurricane guide for more specific preparation suggestions.

Here's a week's worth of meal ideas (and not a can of tuna among them) to start you off on an uncertain Monday:

Monday: Relish it
Grill or saute firm white fish — mahi mahi, grouper, cod or halibut — and top it with Apple-Cucumber Relish, frodam this month’s Cooking Light. Mix 1/2 cup diced Granny Smith apple, 1/2 cup diced peeled cucumber, 1/4 cup apple juice, 2 tablespoons diced red onion and 1/2 tablespoon chopped fresh parsley. Chill the relish for at least 10 minutes. It’ll make enough to top four pieces of fish. Serve with sauteed broccoli rabe.
Tuesday: Everybody loves bacon
BLTs and fresh fruit salad will bring everyone to the table in a hurry. Heck, just the smell of the bacon cooking will do that. I like to make bacon in the oven because it stays flat. (It’ll take 10 to 15 minutes at 400 degrees, turning once. Use a baking sheet with a lip to catch any grease.) Assemble the sandwiches with thick slices of ripe tomato, peppery arugula (instead of lettuce) and a goodly smear of mayo on toasted country bread. Toss together any fruit that looks good at the store. I’d go for blueberries, peaches and strawberries spritzed with lemon juice and a dollop of lemon yogurt. Or simple slabs of ice-cold watermelon.
Wednesday: Rotisserie chicken
Shred the cooked bird and make chicken burritos tonight. I'm partial to the new green salsas on the market. Consider pickled jalapeno slices for a big kick. Add grated jack cheese, crunchy romaine hearts, sour cream and guacamole, all rolled in a soft flour tortilla. Rice and beans on the side.
Thursday: Grecian urge
Grill or bake four boneless, skinless chicken breasts that have been marinated in bottled Greek salad dressing (Ken’s Steakhouse makes a good one). On the side, serve spinach with feta cheese and grape tomatoes. To prepare the spinach, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add one minced garlic glove and cook, stirring constantly, for 1 minute. Add 2 bags of spinach, one bag at a time, and when the leaves wilt slightly, then toss in a handful of grape tomatoes. When the tomatoes go soft, sprinkle 1/2 cup of feta (or to taste) over all. Serve immediately.
Friday: Hot dog bar
Cook up some dogs and make like you’re at a Rays game by setting out bowls of fixings. Buy good rolls, too. Besides bright yellow and spicy brown mustard, ketchup and relish, put out chili, onions, shredded cheese and sauerkraut. I like my hot dogs with tomato wedges. Yeah, call me crazy. Kettle chips and potato salad on the side. Beer and soda. Tomorrow, take an extra long walk.