Weekly Menu April 28th - May 4th

Saturday-
Smorgasbord Night - "Clean out the Frig. Night"

Sunday-
Fish Tacos with a Creamy Citrus Slaw
Garden Fresh Salsa
Yellow Rice and Beans

Monday-
Veggie Burger Salad
Sweet Potato Spears tossed in a Bacon Vinaigrette

Tuesday-
Red Curry Lentil Stew
Basmati Rice

Wednesday-
Roasted Vegetable Ragu with Multi-grain Pasta


Thursday-
Turkey Meatloaf with Wild Mushroom Gravy
English Peas with Pearl Onions, Vermouth Cream


Friday-
Family Dinner Out

French Yogurt Cake

Ok, I found this awesome, lemony version of a pound cake recipe from Andrew Knowlton and it's to die for.  I coupled it with fresh homemade strawberry jam to make an excellent light, spring-time dessert.  Enjoy!!

1 1/2 C. All-purpose flour
2 tsp. baking powder
3/4 tsp. Kosher salt
1 C. Sugar
1 Tbsp. finely grated lemon zest
3/4 C. Whole-milk Greek yogurt
1/2 C. Vegetable oil
2 large eggs
1/2 tsp. Vanilla extract
vegetable spray

Preheat oven to 350 degrees F.

Coat a standard loaf pan with vegetable sray.  Dust with flour; tap out excess.  In a medium bowl whisk together the flour, baking powder, and salt.  In another bowl rub the sugar and lemon zest together using your fingers until the sugar is moist.  Add to this the yogurt, vegetable oil, eggs, and vanilla.  whisk to blend.  Fold the dry ingredients into the wet and fold just to combine.  Pour the batter into the prepared pan, smooth the top.  Place pan in oven and bake until the top of the cake is golden brown and a teater inserted into the center comes out clean, 50-55 minutes.  remove from oven and let cool in the pan on a wire rack for 15 minutes.  Invert cake onto rack and let cool completely.  This can be made 3-4 days in advance and stored airtight at room temperature.  Serve and Enjoy!

Business Dinner Menu

Fork and Knife Caesar Salad

Dry-Aged Ribeye Steaks with a Five Onion Confit

Wild Mushroom Mac-n-Cheese

Oven Roasted Asparagus

French Yogurt Cake with Homemade Strawberry Jam

Weekly Menu: April 21st-27th

Saturday-

Seared Tuna with Lemon Aioli Sauce

Red Quinoa Pilaf

Spring Greens Salad with a Zinfandel Vinaigrette

Sunday-

Pork Carnitas with a Tomatillo Salsa

Red Beans and Rice

Monday-

Orange-Ginger Tofu with Fried Rice

Cucumber Salad with Miso Dressing

Tuesday-

Oven Roasted Chicken with Potatoes and Root Vegetables

Wednesday-

Pasta Florentine with Grape Tomatoes

Garden Salad with Basil Vinaigrette

Thursday- (Business Dinner at home)

Fork and Knife Caesar Salad

Dry-Aged Ribeye Steaks with a Five Onion Confit

Wild Mushroom Mac-n-Cheese

Oven Roasted Asparagus

Individual Apple Crisps with Black Walnut Ice Cream

Friday-

Dinner Out

Weekly Menu: Apr. 14th - Apr. 20th

Saturday-
Dinner out with Elizabeth- "Barrio" in Birmingham


Sunday-
Chicken Hash with Sweet Peppers and Onions
Butter Lettuce with a Buttermilk Green Goddess Dressing

Monday-
Shrimp Pad Thai
Green Beans with Garlic and Chiles

Tuesday-
Asparagus Frittata with Serrano Ham
Arugula Salad with a Garlic, Oregano, and Lemon Vinaigrette

Wednesday-

Seared Salmon with Warm Bacon-Mushroom Vinaigrette

Green Onion Mashed Potatoes

Thursday-

Spagetti and Meatballs

Romaine Salad with a Creamy Roasted Garlic Dressing

Friday-
"Smorgasbord Night" - Fancy name for left-overs

Warm Bacon-Mushroom Vinaigrette

4 oz. bacon
2 C. sliced mushrooms
3 Tbsp. sherry vinegar
1/4 C. + 3 Tbsp. water
2 Tbsp. vegetable oil
2 Tbsp. flat-leaf parsley
kosher salt and fresh ground black pepper

Cut bacon into 1/2" wide strips.  Cook bacon with the 3 Tbsp. water in a medium skillet over medium heat.  Stir often, until bacon starts to crisp.  Add mushrooms, cook, tossing occasionally until tender, 5-6 minutes.  Add vinegar and rest of the water; simmer until reduced by half, about 1 minute.  Stir in oil and season with salt and pepper.  Stir in parsley.  Can be made a day ahead and then rewarm before serving.

Garlic, Oregano, and Lemon Vinaigrette

2 cloves garlic
2 anchovies, drained
1/2 tsp. crushed red pepper flakes
1/2 seeded lemon, chopped with peel
1/4C. fresh oregano leaves
1/4 C. extra-virgin olive oil
kosher salt and fresh ground black pepper

Place garlic, anchovies, and red pepper flakes in a mini processor and finely chop.  Add lemon (with peel) and oregano, pulse a few times to coarsely chop.  Add oil and process until smooth.  Season with salt, pepper and additional lemon juice if needed.
Can be made 2 days ahead of time and chilled.