Monday--Bulgogi. My son doesn't eat cow, but he will make an exception for this. It's definitely warm enough to grill now. You can get the Korean/Hawaii-style shortribs at most Asian markets. Safeway will also cut them this way if you ask them.
Tuesday--Smoked Salmon Pasta. You just can't eat rice every day. This recipe uses no garlic, shoyu, vinegar or salt. All the flavor comes from smoked salmon, clam juice, a lemon and a shot of heavy cream.
Thursday--Homage to Mom and Dad dinner. From mom--Ung Choy (probably will use spinach) with Shoyu-Mirin Sauce (See below). And My Dad's Killer Fried Rice. Remember, just a little bacon goes a long way. We eat this breakfast, lunch and dinner when we back home in Hawaii.
Eat Well. Be Well.