Salmon Panzanella

Summer is here, summer is here! This is one of my all-time favorite Summer recipes, and I've been making it for years. It is THE taste of Summer to me. The original recipe comes from one of my favorite cookbooks, Eating Well in Season and it's honestly so perfect I don't think I've adapted it too much...primarily just the bread preparation. This is one of those dishes that is perfect for a romantic dinner for two out on your patio on a warm evening or great for a Summer party since it scales up well and doesn't need to be served warm.  It's easy to make, healthy and super delicious...this is one recipe that you'll keep in your Summer rotation for years to come.
Weekly Menu: September 14-20, 2014
Sunday: Orecchiette with Broccoli Rabe
Monday: Leftovers: Orecchiette
Tuesday: Dinner Out
Wednesday: Leftovers: Orecchiette 
Thursday: Board Meeting
Friday: Teriyaki Pork Tenderloin with Pineapple Fried Rice
Saturday: Gala on the USS Hornet!
Fall is in the air, so I'm pulling out one of my old comfort food favorites this week...Orecchiette with Broccoli Rabe. Being the singleton that I am it will help feed me most of the week whenever I'm home which is fantastic! But later in the week I'm getting my first Omaha Steaks shipment in which included Teriyaki Pork Tenderloin.  So I'm going to create a farewell to Summer meal and make pork tenderloin alongside some pineapple fried rice. I'm likely just going to make up my own fried recipe depending on what I have in the house, but I linked to a Food Network recipe for those interested in using a proven one.  A little taste of Hawaii as I say Aloha to an amazingly fabulous summer.  I'll, of course, make sure to post a version of my first Omaha Steaks blog post here as well.  Wish me luck!

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week. Happy cooking/eating...
Weekly Menu: August 31 – September 6, 2014
Sunday: Date cooking for me at his place!
Monday: Disappearing Zucchini Orzo with Grilled Shrimp
Tuesday: Leftovers: Zucchini Orzo with Shrimp
Wednesday: Drinks & Oysters HH then Dinner 
Thursday: Dinner Date!
Friday: Birthday Dinner with Friends!
Saturday: Leftovers: Zucchini Orzo
This week is going to be a crazy, fun one which is fantastic because it's leading into my birthday weekend!  The more celebrations and fun nights out the better in my mind!  Let me tell you - I love me some birthday!  For both me and others, so yes...I'm embracing a week of fun even though my big day is over a week away still!

Starting off I have a 2nd date having me over to his place to cook for for SavoryGirl?!  I love this...can't wait to see what he makes and how it goes.  Then I'm making an easy breezy Disappearing Zucchini Orzo with Grilled Shrimp (to use up that surplus of summer zucchini we all seem to have at this time of year!) that will fill my free nights throughout the rest of the week.  Then drinks and oysters with my real estate agent followed by a dinner out on Wednesday.  Another dinner date on Thursday and then we launch into my birthday weekend!  Dinner with 7 friends at Espetus Churrascaria...all you can eat, carved table-side Brazilian meat with yummy sides. I've always wanted to try it out so I'm really looking forward to it!

Clearly I'm almost no help with cooking this week!  So as always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week.  Happy cooking/eating...
Weekly Menu: August 17-23, 2014
Sunday: Orecchiette with Melon, Pancetta, Mint & Ricotta Salata
Monday: Leftovers: Chicken Tacos
Tuesday: Leftovers: Orecchiette
Wednesday: Leftovers: Orecchiette
Thursday: Hopalong Board Meeting
Friday: Pool Party at Francis Ford Coppola Winery!
Saturday: Dinner Out
The melon at the Farmer's Market lately is out of control. Like seriously some of the best melon I've ever had...I can't get enough.  Ask everyone I work with, I keep bringing containers full of melon to meetings to share.  I'm like a melon pusher.  It's hilarious. Which made me think of this recipe I made a few years ago which was to die for...kind of a play on melon wrapped in prosciutto but turned into a meal.  Yum.  The rest of the week will be leftovers.  My soup stretched further than I expected last week so I didn't make the grilled chicken until Saturday and have leftovers to stretch into this week which is perfect.  Then I have a cooking-free (well except those breakfasts I love!) weekend full of fun.  Lounging by the magnificent pool at Francis Ford Coppola most of the day Friday and a hopefully fun and fabulous dinner date Saturday!

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week.  Happy cooking...  
Weekly Menu: August 10-16, 2014
Sunday: Dinner at Alexander's Steakhouse!
Monday: Summer Minestrone Soup
Tuesday:  Drinks & Dinner Out
Wednesday:  Leftovers: Soup
Thursday:  Grilled Chicken with Rapini & Tomatoes
Friday:  Leftovers: Chicken with Rapini
Saturday:  Drinks & Dinner Out
August has arrived and our typical San Francisco summer appears to have arrived with it.  Foggy, windy, cool.  But instead of complaining about it I'm embracing it by making one of my favorite summer soups this week.  It's a simple but yummy minestrone chock full of squash and tomatoes.  Super healthy and delicious.  Later in the week I'll keep it simple with an easy grilled chicken dinner, but I'll be using a dry rub that my wine-club sent me to spice things up a bit.

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week.  Happy cooking...
Weekly Menu: August 3-9, 2014
Sunday: Camping in Tahoe!
Monday: Camping in Tahoe!
Tuesday: Asparagus Mushroom & Goat Cheese Frittata with Sweet Potato Homefries
Wednesday: Leftovers: Fritatta and Homefries
Thursday: Drinks/Dinner Date
Friday: Brooke Visiting!  Dinner Out
Saturday: Party Bus to Napa with 6 Great Friends!
I'm going camping, I'm going camping!  Yippee!  I thought I wasn't going to get to go this year now that I'm no longer with my built-in camping partner in crime (and apparently none of my friends camp) but that same great ex-husband gave me his car while he's out of town for two weeks.  So I'm taking an impromptu solo trip up to Tahoe to get at least a little bit of camping and Tahoe beach time in this summer!  I've never camped by myself but I'm actually really looking forward to the experience.  And some solid me-time is in order...especially after this week which ended up being crazy busy and unexpectedly weird in not the best way.

Then next weekend one of my closest friends is coming to visit which I'm super excited about...but in between all of that fun I'll be whipping up a seasonal frittata and my famous sweet potato homefries.

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week.  Happy cooking...
SavoryGirl’s Strawberry Shortcake

Ok, full disclosure...I re-post this every year now...but it's so yummy and the strawberries at the Farmer's Market are so amazing at this time of year that I just can't help myself. I don't want any of you to miss out on this delicious, easy homemade summer dessert!  I also just made it for my quarterly team meeting this week and it got gobbled up by all 20+ of them so quickly that it reminded me of what a crowd pleaser it is...easy breezy for a picnic. Nothing says summer like strawberry shortcake! I grew up eating those little sponge cakes you buy at the store with cool whip but over the years I've developed a completely homemade strawberry shortcake recipe that I absolutely adore. It's super easy and well worth the tiny bit of extra effort over store brought. My recipe below makes enough for about 8 servings...and once you try it, you'll never go back to the store bought version again!

Berries: 3 baskets of fresh, ripe strawberries 2 tsp. sugar

Quarter strawberries into a medium sized bowl...if they're larger strawberries cut into sixths or eighths. Sprinkle with sugar, stir, cover bowl with plastic wrap and let sit in the fridge for a minimum of 30 minutes. This is called macerating...the sugar softens the berries and pulls the juices out of the berries so that you get a nice natural sauce along with your berries.  Add a bit of good balsamic vinegar and/or thinly sliced basil if you're feeling playful.
Weekly Menu: July 27 – August 2, 2014
Sunday: Pan Seared Scallops with Ginger-Orange Spinach
Monday: Work Event at Epic Roasthouse
Tuesday: Taco Night!
Wednesday: Leftovers: Tacos
Thursday: SOCAP Event at Skates on the Bay & Drinks at Noir Lounge
Friday: Dinner out and then Tainted Love at Bimbo's!
Saturday: Camping!
Cooking up some delicious scallops this Sunday after a day of hiking and BBQing in the sun with some friends. Figured lunch may be a little meat heavy so keeping it light and summery for dinner makes sense.  It's been absolutley gorgeous here this weekend so I'm looking forward to enjoying this Sunday supper on my patio! Perfect end to a great weekend.  I never got around to making tacos last week since my soup stretched further than I expected so that will round out the rest of this week in between a few work social events.  Then after a fun Friday night seeing my favorite 80s cover band, I'm heading out on an impromptu camping trip.  Summer is in full swing!

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week.  Happy cooking...
Weekly Menu: July 20-26, 2014
Sunday: Take me to the Kasbah Chicken & Couscous Soup
Monday: Salsa Class! Leftover Soup
Tuesday: Taco Night!
Wednesday: Leftovers: Soup
Thursday: Drinks/Dinner Out
Friday: Leftovers: Tacos
Saturday: Dinner Out
So my Sunday cooking adventure this week is a soup that I just made two months ago, but it was so good and I still have some golden raisins on hand so I'm making it again!  It's been alternating between being amazingly gorgeous and typical SF foggy summer weather here so soup is perfect for those foggy days.  Then I'll be having my own little Taco Tuesday, which you know is a SavoryGirl favorite, and then leftovers will round out the rest of the week between a couple of dinners archives and recipes to find other meals to round out your week.  Happy cooking...
Weekly Menu: July 13-19, 2014
Sunday: St. Vincent Farm Dinner at Bloomfield Farms!
Monday: Salsa Class! Leftovers
Tuesday: Ligurian Pesto with Handmade Spaghetti
Wednesday: Chicken with Grilled Corn and Nectarine & Blue Cheese Salad
Thursday: Board Meeting Leftovers: Chicken, Corn & Salad
Friday: Leftovers: Chicken, Corn & Salad
Saturday:  Dinner Out
My dedicated cooking adventure this week?  Homemade pasta and pesto!  Although I have to admit...I cheated and already made it on Friday because I got invited to an amazing farm dinner hosted by a local beer/wine merchant for Sunday!  Super excited about that...don't worry I'll share the experience here soon.  So while my menu shows the Pasta and Pesto being made on Tuesday to provide you with the link I'll really be eating leftovers of the already made pasta on that night.   Easy breezy!  Later in the week I'm grilling up some great looking corn that I got at the farmer's market and making a delicious Nectarine & Blue Cheese Salad that I made last year.  Seeing the amazing nectarines at the Farmer's Market made me think of getting dinner inspiration from the best seasonal ingredients on hand!  The salad also uses seasonal, fresh plums in the dressing, but I likely won't do that because if I'm remembering correctly I didn't think the dressing was good enough for the extra effort of making it.

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week.  Happy cooking...