Middle-Eastern Pasta Salad

Kosher salt

1 pound tricolor pasta, such as bow tie or fusilli

1/4 cup balsamic vinegar

2 to 3 teaspoons dijon mustard

Freshly ground pepper

2/3 to 3/4 cup extra-virgin olive oil

1/3 cup diced sun-dried tomatoes

1/4 cup fresh basil, julienned

1/4 cup diced onion

2 large pickled pepperoncini peppers, diced

3 tablespoons halved black olives

2 teaspoons chopped fresh oregano

1 1/2 ounces feta cheese, crumbled

1 1/2 tablespoons grated romano cheese

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.

Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

Orzo Pasta Salad with Garbanzo Beans

1/2 pound orzo

2 tablespoons extra-virgin olive oil

1 small to medium zucchini, diced

1/2 red onion, chopped

3 cloves garlic, chopped

Salt and freshly ground black pepper

1 (15-ounce) can chick peas, drained

1/2 cup parsley leaves, chopped

1/4 cup mint leaves, finely chopped

1/2 cup feta or goat cheese, crumbled

Salt and pepper, to taste

Bring a large pot of salted water to a boil. Add orzo and cook to al dente.

Heat extra-virgin olive oil in a skillet, add zucchini, onions and garlic, season with salt and pepper and cook 6 to 7 minutes until tender, add chick peas and heat through. Toss with herbs, orzo and cheese, adjust salt and pepper and serve.

Pasta Salad with Mozzarella, Tomatoes, and Olives

1 garlic clove, peeled

2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided

3 tablespoons capers, drained

1 tablespoon red wine vinegar

1 teaspoon anchovy paste

1 tablespoon Dijon mustard

1/4 teaspoon dried crushed red pepper

1/2 cup plus 1 tablespoon extra-virgin olive oil

1 pound gemelli, fusilli, or rotelle pasta

2 pints cherry tomatoes or grape tomatoes, halved

1 8-ounce package small (cherry-size) fresh mozzarella balls in water

2 tablespoons chopped fresh oregano

With food processor running, add garlic clove to bowl through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper.

DO AHEAD: Olive mixture can be made 3 days ahead. Cover and refrigerate.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.

Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper.

Weekly Menu June 25th - July 1st

Saturday-

Dinner out in Birmingham with Elizabeth

Sunday-

Omelette with Aged Cheddar and Asperagus, Roasted Red Pepper and Onion Coulis
Vegetable Potato Hash
Baby Arugula Salad with Honey-Mustard Pretzel Croutons, Lemon, and Olive oil

Monday-

Grilled Mahi-Mahi with Papaya Salsa
Quinoa with Grilled Vegetables

Tuesday-
Wild Mushroom and Spinach Lasagna

Baby Greens Salad with Heirloom Tomatoes tossed in a Chive Vinaigrette

Wednesday-

Turkey Kafka with Spicy Greek Yogurt Sauce
Cucumber, Tomato, and Feta Salad with Dill
Warm Flat Bread

Thursday-

Muli-grain Pasta with Roasted Garlic and Eggplant, Tomato Sauce

Garden Fresh Salad with Herbs and Gorgonzola Vinaigrette

Friday-

Steak and Martinis down at the lake

Barbecue Ribs

Spice Rub:
2 Tbsp. finely ground coffee
2 Tbsp. brown sugar
2 Tbsp. kosher salt
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. smoked paprika
1 Tbsp. chili powder
2 tsp. oregano
2 tsp. cumin
1 tsp. cracked black pepper

1 or 2 racks pork ribs (baby back or spare ribs, whichever you prefer.  Rinsed, dried, and silver skin removed)
2 Tbsp. vegetable oil
Lots of your favorite barbecue sauce (make your own or store bought, your choice.  If I'm not making it, I like "Baby Rays" or "Bone Suckin' Sauce")

6-8 hours prior to cooking;
In a mixing bowl, thoroughly mix all spice rub ingredients together.   I put on latex gloves before handling the pork.  Rub spice mix onto both sides of ribs, rubbing mixture into the meat.  Place on sheet tray, cover with plastic wrap and refrigerate until ready to cook.
You can either cook the ribs first in the oven and then finish on the grill or on the barbecue only.
If using the oven, preheat to 375 degrees and then cook ribs, covered for 1 1/2-2 hours.  Preheat grill and get very hot.  Once ribs are done, slather on sauce.  Brush oil onto grill being careful of flare ups (this will aide in clean up and make sure the ribs don't stick).  Place ribs onto grill and char each side being careful not to burn the sugar in the sauce.  Serve with cole slaw and a salad, enjoy!

If using just the barbecue.  Heat your charcoal, once ashen and hot place grill over and brush with oil.  Place ribs over coals turning every 30 minutes until done (1 1/2-2 hours).  Once done sauce and continue to heat each side until sauce is hot with slight char.  Serve and enjoy!

Weekly Menu June 18th - June 24th

Saturday-

Grilled Rib eye Steaks with a Roasted Garlic and Herb Butter

Sauteed Broccolini

Fingerling Potato Salad with Smoked Bacon

Sunday-

Father's Day - Dinner at Andiamo's (I'll be having the Veal Chop)

Monday-

Fish Tacos

Broccoli Slaw with Red Onions

Fresh Guacamole with Garden Salsa

Tuesday-

Vegetarian Marsala Burgers

Baby Greens Salad with Lemon Vinaigrette

Wednesday-

Lebanese Chickpea Salad with Cucumbers and Tomato Medley

Tabbouleh

Thursday-

Pasta with a Smoked Turkey Bolognese Sauce

Italian Chopped Salad

Friday-

Smorgasbord Night - clean out the frig.

Grilled Turkey Burgers with a Sun-dried tomato Aioli

Burgers:
1# ground turkey
1/2 small onion, minced
1 clove garlic, minced
1 Tbsp. Worcestershire sauce
1 tsp. fresh chopped thyme
1 Tbsp. fresh chopped parsley
Salt and pepper, to taste

Aioli:
2 Tbsp. mayonnaise
2 tsp. sun-dried tomatoes, minced
1 clove garlic, minced
1 tsp. dijon mustard
1 tsp. fresh lemon juice

To make the Aioli, mix all ingredients in a small bowl and reserve.

To make burgers;

If making thick burgers I like to finish in a 400 degree oven so I don't over-char the outsides while leaving the middle under done.   If making thin burgers you can skip the oven.

Place a small pan over med-high heat with a small amount of olive oil in it.  Once hot, quickly saute the onions and garlic.  Put turkey meat in a large bowl, add onion mixture and the rest of the ingredients for the burgers.  Mix thoroughly (I like to use latex gloves and get my hands into it).   Make into patties.  Either grill or sear the burgers until fully cooked.  Serve with Aioli and a fresh salad of baby greens and fresh tomatoes.  Any way you enjoy burgers will work with these.