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