Shrimp and Pancetta on Polenta

Here's a great Italian riff on a southern classic,  shrimp and grits.  You'll love it and it's a breeze to put together.

Serves 4

1/2 cup instant polenta
1/4 pound pancetta, chopped
2 garlic cloves, minced
1/4 teaspoon hot red pepper flakes
3 tablespoons extra-virgin olive oil, divided
1 (14-ounces) can diced tomatoes in juice
1 pound cleaned large shrimp
1 tablespoon chopped flat-leaf parsley

Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.
Cook pancetta, garlic, and red pepper flakes in 2 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6 to 8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.
Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley.  Serve and Enjoy!

Quinoa Cakes with Eggplant-Tomato Ragù, Smoked Mozzarella

I found this great recipe by Gourmet's then food editor, Lillian Chou.  This does require a little "mashing and bashing" as my wife says, but it has become one of my go to Quinoa recipes. Featuring a crispy crunch, a substantial rustic sauce, and gooey softened mozzarella, how can you go wrong?!

Serves 4

For quinoa cakes
1 1/2 cups water
1 cup quinoa
1 large egg, lightly beaten
4 to 5 tablespoons olive oil, divided
For topping
1 1/2 pounds eggplant, cut into 1/2-inch cubes
1 small onion, finely chopped
2 teaspoons finely chopped garlic
1/2 teaspoon dried oregano
3 tablespoons olive oil
1 cup grape or cherry tomatoes, halved
1/2 cup drained bottled roasted red peppers, rinsed and chopped
3/4 cup water
1 tablespoon chopped flat-leaf parsley
1/4 pound smoked mozzarella, diced (1 cup)

Make quinoa cakes:
Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan.
Meanwhile, wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve.
Stir quinoa into boiling water and return to a boil, then simmer, covered, until quinoa is dry and water is absorbed, 20 to 30 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to a large bowl and cool, stirring occasionally, 10 minutes, then stir in egg.
Line a baking sheet with plastic wrap and lightly brush with oil. Lightly oil a 1-cup dry-ingredient measure. Pack enough quinoa into measure with a rubber spatula to fill it two-thirds full. (If spatula becomes sticky, dip in water.) Unmold onto baking sheet and gently pat quinoa into a 4-inch-wide patty with spatula. Make 3 more quinoa cakes, brushing measure with oil each time. Chill cakes, uncovered, at least 15 minutes.
Make topping while quinoa cooks and chills:
Toss eggplant with 1 teaspoon salt in a colander and drain 30 minutes. Squeeze handfuls of eggplant to extract liquid, then pat dry.
Cook eggplant, onion, garlic, oregano, and 1/4 teaspoon each of salt and pepper in oil in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, roasted peppers, and water and simmer, covered, stirring occasionally, until eggplant is very tender and mixture is thick (if dry, thin with a little water), about 10 minutes.

Cook quinoa cakes:
Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until it shimmers. Carefully add quinoa cakes and cook, turning once carefully and adding remaining 2 to 3 tablespoons oil, until crisp and golden, 8 to 10 minutes total (pat cakes to reshape with cleaned rubber spatula while cooking if necessary). Transfer to plates.

To serve:
Return eggplant ragù to a simmer and stir in parsley and half of mozzarella, then simmer, stirring, until cheese just begins to soften, about 30 seconds. Spoon over quinoa cakes, then sprinkle with remaining mozzarella. Serve and Enjoy!

·Quinoa cakes can be formed 1 day ahead and chilled, covered.
·Eggplant-tomato ragù, without parsley and mozzarella, can be made 1 day ahead and chilled, covered.

Beef Stew with Butternut Squash

Serves 4

3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving

In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside and Enjoy!

Orzo Salad with Feta, Olives, and Bell Peppers

This is one of those perfect summer salads for a picnic, lite lunch with some grilled chicken, or a side dish with dinner by the lake. Enjoy it, we do.

Serves 8-10

12 ounces orzo (rice-shaped pasta)
2 tablespoons plus 1/2 cup olive oil
1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
3/4 cup pitted Kalamata olives
4 green onions, chopped
2 tablespoons drained capers
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced garlic
1 1/2 teaspoons dried oregano
1 teaspoon Dijon mustard
1 teaspoon ground cumin
3 tablespoons pine nuts, toasted

Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Garnish salad with pine nuts; serve and enjoy!

Grilled Lamb Chops with Porcini Mustard

Wow, I love this one!  It's one of those perfect dishes for a summer evening on the patio.  The chops rubbed all over with a mixture of garlic, fresh rosemary, salt, and pepper, then grilled, are so good, but with a dab of the pungent porcini mustard, it's over the top!

Serves 8

2 ounces dried porcini mushrooms
2 cups boiling-hot water
2 tablespoons Dijon mustard
1 tablespoon unsalted butter
3 tablespoons chopped flat-leaf parsley, divided
2 tablespoons rosemary leaves
1 tablespoon kosher salt
7 large garlic cloves, minced
2 tablespoons extra-virgin olive oil
24 rib lamb chops (about 3/4 inch thick; 4 1/2 to 5 pounds total)

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).  Soak mushrooms in boiling-hot water (2 cups) until softened, about 20 minutes. Lift mushrooms out of water and strain liquid through a paper-towel-lined sieve set over a small saucepan. Coarsely chop mushrooms.
Boil mushroom liquid in saucepan until reduced to about 1/4 cup, 13 to 15 minutes. Whisk in mustard, butter, and 1/8 teaspoon pepper and simmer until slightly thickened, about 2 minutes. Stir in mushrooms. Transfer to a small bowl and cool slightly. Stir in 2 tablespoon parsley.
Meanwhile, pulse rosemary, kosher salt, garlic, and 1/2 teaspoon pepper in a food processor to form a coarse paste, scraping down sides. Rub oil all over chops, then coat evenly with rosemary mixture.
Oil grill rack, then grill chops in 2 batches, covered only if using a gas grill, turning once, 4 to 6 minutes per batch for medium-rare.
Sprinkle porcini mustard with remaining tablespoon parsley and serve with lamb. Serve and Enjoy!

•Porcini mustard, without parsley, can be made 1 day ahead and chilled. Bring to room temperature, then stir in 2 tablespoon parsley and sprinkle with remainder.
•Rosemary mixture can be made 8 hours ahead and chilled.

Chicken Paillards with Tomato-Dill Relish

This one couldn't be easier and it's terrific.  Paillard is an older term referring to the quick cooking of thinly sliced/thinly pounded pieces of meat. Most often this is referring to veal or chicken, but beef can be used.

Serves 4

4 (6-ounces) skinless boneless chicken breast halves
1/4 cup extra-virgin olive oil
1/4 cup chopped dill
3 tablespoons finely chopped shallot
1 tablespoon grainy mustard
1 tablespoon white-wine vinegar
1 pint cherry tomatoes, quartered

Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas)

Pound chicken 1/4 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.
Whisk together oil, dill, shallot, mustard, and vinegar in a large bowl. Set aside 1/4 cup. Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper, then add to dill mixture, turning to coat.
Toss tomatoes with reserved dill mixture and 1/4 teaspoon each of salt and pepper.
Grill chicken, turning once, until just cooked through, 3 to 4 minutes total. Serve topped with relish. Serve and Enjoy!

Black Bean and Tomato Quinoa

Serves 4

2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro

Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste. Serve and Enjoy!

Grilled Pork Chops with Garlic Lime Sauce

1/4 cup fresh lime juice
1 garlic clove, minced
1/4 teaspoon dried hot red-pepper flakes
1/3 cup olive oil
2 tablespoons chopped fresh cilantro
6 (1/2-inch-thick) boneless pork chops

Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro.
Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. Serve drizzled with some vinaigrette, and with remainder on the side.  Serve and Enjoy!

Grilled Mushroom Salad with Arugula

If you love mushrooms this is an incredible salad!  I found it in Gourmet Magazine and been making it for years and to raved reviews.  It may look like a lot of mushrooms when you're putting the salad together, but it allows everyone to have a generous portion.

Serves 8

1/2 cup Champagne vinegar
2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 cup finely chopped shallots (4 small)
1 cup extra-virgin olive oil
1/2 pound whole fresh portabella mushrooms, stems discarded
1/2 pound fresh shiitake mushrooms, stems discarded
1/2 pound fresh cremini mushrooms, trimmed
3/4 pound fresh chanterelle mushrooms, trimmed
1/2 pound baby arugula, or regular arugula torn into bite-size pieces (16 cups)
2/3 cup Parmigiano-Reggiano shavings (made with a vegetable peeler from a 2-oz piece)


Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.
Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again. Serve and Enjoy!


· Mushrooms (marinated but without additional vinaigrette) can be grilled and cut 4 hours ahead and cooled, uncovered, then kept, loosely covered, at room temperature. Pour off any juices before adding to vinaigrette.
· Vinaigrette keeps, covered and chilled, 1 day.
·Cheese can be shaved 1 day ahead and chilled in a sealed plastic bag.

Chipotle Roast Chicken Tacos

1/4 cup (1/2 stick) butter, softened
1 tablespoon chopped fresh cilantro leaves plus 3 fresh cilantro sprigs
1 tablespoon chopped fresh oregano leaves plus 3 fresh oregano sprigs
1 tablespoon chopped fresh rosemary leaves plus 3 fresh rosemary sprigs
4 teaspoons minced canned chipotle chiles in adobo
1/2 teaspoon coriander seeds, crushed in resealable plastic bag with mallet
1 5 1/2- to 6-pound roasting chicken, rinsed, patted dry; neck, heart, and gizzard reserved
2 large onions, each cut into 8 wedges through root end, leaving root ends intact
12 garlic cloves, peeled
1 cup (or more) low-salt chicken broth
1/4 cup dry white wine
8 warm corn tortillas
1 avocado, halved, pitted, peeled, thinly sliced


Using fork, mix butter, all chopped herbs, chipotle chiles, and crushed coriander in small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Position rack in bottom third of oven and preheat to 400°F. Place chicken, breast side up, in large roasting pan; place reserved neck, heart, and gizzard alongside. Starting at neck end of chicken, slide fingers under skin to loosen, being careful to avoid tearing. Spread all but 1 tablespoon seasoned butter over breast meat and thigh meat under skin.Rub any butter remaining on fingers over outside of chicken. Sprinkle main cavity of chicken with salt and pepper; place all herb sprigs in cavity. Tie legs together loosely.
Place onion wedges in large bowl. Melt remaining 1 tablespoon seasoned butter in small saucepan over low heat; pour over onion wedges and toss to coat. Arrange onions around chicken. Sprinkle onions and chicken with salt and pepper.
Roast chicken and onions 30 minutes. Scatter garlic cloves around chicken; add 1/4 cup broth to roasting pan. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, basting occasionally with pan juices and adding more broth by 1/4 cupfuls as needed to maintain juices in roasting pan, about 1 hour 15 minutes.
Remove roasting pan from oven. Tilt chicken, draining juices from cavity into pan. Transfer chicken, onions, and garlic to platter. Tent with foil to keep warm. Add 1/4 cup broth and wine to pan. Place over 2 burners and bring juices to boil, scraping up browned bits. Strain juices into bowl. Discard fat from top of juices.
Cut meat from chicken (reserve 1 1/3 cups for tostadas). Serve, making tacos with warm tortillas, chicken, onions, garlic, and avocado. Drizzle tacos with pan juices. Serve and Enjoy!

Pork with Pineapple Relish

1 1/2 cups chopped fresh pineapple
1/2 cup chopped sweet onion
2 teaspoons finely chopped fresh serrano chile, including seeds
1 teaspoon chopped thyme
1 teaspoon distilled white vinegar
1 teaspoon coriander seeds
2 (1-inch-thick) boneless pork loin chops
2 tablespoons olive oil
2 tablespoons dark rum


Toss together pineapple, onion, chile, thyme, vinegar, and 1/4 teaspoon salt.
Grind coriander seeds in an electric coffee/spice grinder (or crush with flat side of a knife). Pat pork dry; sprinkle all over with coriander, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté pork, turning once, until well browned and just cooked through but still juicy, 6 to 10 minutes.
Transfer pork to plates. Add pineapple mixture and rum to skillet and sauté, scraping up brown bits, 1 minute. Serve pork with relish and Enjoy!

Celery Salad with Dates, Almonds and Parmesan

1/2 cup raw almonds
8 celery stalks, thinly sliced on a diagonal, leaves separated
6 dates, pitted, coarsely chopped
3 tablespoons fresh lemon juice
Kosher salt, freshly ground pepper
2 ounces Parmesan, shaved
1/4 cup extra-virgin olive oil
Crushed red pepper flakes


Preheat oven to 350°F. Spread out almonds on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8-10 minutes. Let cool; coarsely chop.
Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan and oil and toss gently; season with red pepper flakes. Serve and Enjoy!

Weekly Menu Aug. 26th - Sept. 1st

Monday-
Lasagne with Meat Sauce
Chopped Salad with Green Goddess Dressing

Tuesday-
Pulled Pork Tacos
Carrot and Beet Slaw

Wednesday-
Grilled Sausages Onions and Green Peppers
Green Beans from the garden

Thursday-
Chinese Chicken Fried Rice

Friday-
Smorgasbord Night

Saturday-
Steaks on the Barbie
Scalloped Potatoes
Roasted Cauliflower

Sunday-
Grilled King Salmon
Grilled Summer Vegetables

Apple Salad with Walnuts and Lime

Makes 6 servings

The hit of citrus brings together crisp apples, toasty bread and nuts, and sharp cheese, making this one killer salad! 


1 cup very coarse, fresh breadcrumbs
1/2 cup walnut halves
2 crisp apples (such as Pink Lady or Honeycrisp), thinly sliced
4 scallions, thinly sliced
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh lime juice
1/2 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
1/2 cup grated provolone cheese or white cheddar
2 tablespoons extra-virgin olive oil


Preheat oven to 350°F. Spread out breadcrumbs on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 6-8 minutes. Let cool.

Meanwhile, spread out walnuts on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8-10 minutes. Let cool; coarsely chop.
Toss breadcrumbs, walnuts, apples, scallions, parsley, lime juice, and red pepper flakes in a large bowl; season with salt and pepper. Add cheese and oil; toss gently.  Serve and Enjoy!

Carrot and Beet Slaw with Pistachios and Raisins

I found this great salad in Bon Appetite.  We had a party on the patio and this was clearly one of the stars of the menu.

Makes 6 servings


3/4 cup unsalted, shelled raw pistachios
2 garlic cloves, crushed
3/4 cup golden raisins
1/4 cup white wine vinegar
6 medium carrots (about 1 pound), peeled, julienned
2 medium beets (any color; about 1 pound), peeled, julienned
1/2 cup (packed) fresh flat-leaf parsley leaves
1/4 cup (packed) fresh mint leaves
3 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
1/3 cup extra-virgin olive oil


Preheat oven to 350°F. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6-8 minutes. Let cool; coarsely chop.
Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.  Serve and Enjoy!

Peach Chutney

I found this great preparation in Bon Appetit many years ago.  It's by Michael Lomonaco of the lost Windows on the World in NY.  One of the many great losses of that tragic day in Septemebr, 2001. I am pairing the chutney with a Hickory Smooked Turkey Breast.  It's going to be awesome!

1/2 cup cider vinegar
1/2 cup loosely packed brown sugar
1/2 cup white sugar
1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
1 small white onion, peeled and diced, about 1/2 cup
1 small jalapeño pepper, seeded and diced, 2 tablespoons
1/3 cup white raisins
1 tablespoon finely chopped garlic
1 tablespoon grated ginger
1/2 teaspoon salt
1 1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges


Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.

Romanian Hamburgers

My good friend, Cornelia, shared this authentic Romanian recipe with me and it is fantastic.  She was having this lavish garden party that we were unable to attend due to travel.  But, gave me this gem of a recipe, so I feel like a total winner.  It's perfect for a summer grill or anytime you want to feel like your on a European Holiday, right at home.  You're going to love it

5 lb ground pork
4 lb ground beef chuck
1 lb ground lamb
5 teaspoons ground pepper (or to taste)
5 tablespoons paprika
6 teaspoons salt
4 teaspoons baking soda
½ lb garlic (crushed)
1 cup oil
2 tablespoons ground summer savory (we call it “cimbru”, you can find it at Mac’s Deli on 15 mile and Ryan)
2 teaspoons ground cumin
2 x 14 oz beef broth
2 x 12 oz club soda

Mix all well, let it stand overnight then make the hamburgers the next day (we make them in the shape of small sausages, only without casing). They can be frozen, put on the grill partially frozen.
Enjoy!

Succotash

1/4 lb sliced bacon
1 small onion, chopped
2 garlic cloves, minced
4 ears corn, kernels cut off and cobs discarded
1 large fresh jalapeño chile, seeded and finely chopped
1 (10-oz) package frozen baby lima beans, thawed
1/2 lb okra, cut into 1/3-inch-thick slices
3/4 lb cherry tomatoes (1 pint), halved
2 tablespoons cider vinegar, or to taste
1/4 cup chopped fresh basil


Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet.
Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeño, lima beans, okra, and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, and salt and pepper to taste.
Serve succotash with bacon crumbled over.  Serve and Enjoy!

Weekly Menu August 17th - August 23rd

Saturday-
Barbecued Chicken
Succotash
Broccoli

Sunday-
Hickory Smoked Turkey Breast with Peach Chutney
Green Beans and Onions
Roasted Carrots with Honey and Ginger

Monday-
Shredded Chicken Burritos
Spicy Black Beans

Tuesday-
Curried Red Lentils with Vegetables
Cilantro Rice

Wednesday-
Meatloaf and Gravy
Roasted Potatoes with Thyme
Peas and Carrots

Thursday-
Lasagne with Meat Sauce
Chopped Red Romaine Salad with Roasted Garlic Vinaigrette
Grilled Eggplant and Zucchini with Garlic and Herbs

Friday-
Elizabeth's Pizza Party at the Beach