The most labor intensive part of the recipe is julienning the beets and carrots, but if you're like me and you find chopping kind of soothing and relaxing you won't mind it. If you're not like me and even if you're not super handy with a knife it only takes 20 minutes max. Oh, and if that's the case, a quick definition - julienne means to cut into small match-stick shaped pieces.
|Sunday:||Shrimp and Pineapple Fried Rice|
|Monday:||Grilled Halibut with Candy Striped Beet & Carrot Slaw|
|Tuesday:||Leftovers: DIY Fish Tacos with Black Bean & Mango Salad|
|Wednesday:||Leftovers: Shrimp & Pineapple Fried Rice|
|Thursday:||Grilled Pork with Nectarine & Blue Cheese Salad|
|Friday:||Leftovers: Pork with Grilled Peaches and Grilled Corn|
The candy striped beet & carrot slaw is a recipe we made last summer and it's so super easy and delicious....perfect to pair with grilled chicken or fish. We'll then turn our leftover fish into fish tacos with avocado and a side black bean mango salad. To finish the week off we'll grill up some pork and pair it with a simple and easy salad that we discovered last summer...perfect since stone fruits are at their best right now. Which is why we'll use them again as part of the pork leftovers...grill up some peaches so they get soft and serve them right on top of the leftover grilled pork. Alongside some grilled fresh corn and you have a perfect summer dinner!
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.
|Sunday:||At Lake Tahoe|
|Monday:||At Lake Tahoe|
|Tuesday:||SavoryGirl's Tortellini Soup|
|Thursday:||4th of July BBQ!|
Since, once again, this week's menu is a bit sparse due to all of the summer fun here is a link to past menus and recipes to help you make the most of your dinners this week.
|Sunday:||Summer Minestrone Soup|
|Tuesday:||Leftovers: Salmon Panzanella|
|Thursday:||Dinner with Friends in Town|
|Friday:||Lake Tahoe Wedding Weekend!|
|Saturday:||Lake Tahoe Wedding Weekend!|
Ok, back to the food...we're dishing up two of our Summer favorites this week. Summer Minestrone Soup, chock full of zucchini and squash and basil...I know most people don't think of soup for the summer but this is a great, light dish. Our other Summer stand-by is Salmon Panzanella, which I've been making for years. So healthy, easy and delicious it never disappoints. Great for a quiet dinner in with a glass of white wine or perfect for a summer party since it scales up easily. Happy first week of Summer everyone!
|Sunday:||Out of Town|
|Monday:||Out of Town|
|Tuesday:||Out of Town|
|Wednesday:||Out of Town|
|Thursday:||Grilled Chicken and Roasted Rapini & Tomatoes|
|Saturday:||Leftovers: Chicken Fajitas with Black Bean, Mango, Avocado Salad|
So if it happens to you whip up this dish, because as the name of it suggests, the zucchini kind of disappears within the orzo and it helps you use up lots of zucchini if you're lucky enough to have one of those neighbors who keeps bringing you baskets- full! It's also a great dish if you're trying to sneak some veggies into the kids as I know you parents often need to do.
The original recipe can be found here, but I've also copied it below with a few very minor adjustments (including the addition of grilled shrimp).
I know, I know...soup often isn't top of mind as we head into the warmer Spring and Summer months but this soup is so refreshing because of the fresh lemon that it really works all year long. The original Bon Appétit recipe doesn't call for the addition of Spring peas but I think they brighten up the dish even more. I also made a few other small tweaks, so my adapted version is below:
|Sunday:||In San Diego!|
|Monday:||In San Diego!|
|Tuesday:||SavoryGirl’s Tortellini Soup|
|Wednesday:||Basil Quinoa Cakes with Grilled Asparagus and Chickpea Salad|
|Thursday:||Leftovers: Tortellini Soup|
|Friday:||Breakfast for Dinner|
Since the menu is a bit light this week, if you need some additional recipes feel free to check out my recipe archives and menu archives.
This is phenomenal. I almost don't want to write anymore than that...just phenomenal. I know it's a bit summery for this time of year, but if you still have some melon in season in your area make this immediately. If not, make sure to mark it down somewhere for next summer so you don't forget to make it! It's a fresh, heartier take on the classic prosciutto with melon appetizer. The mint is a divine addition (versus the more traditional basil) and the flaky, salty ricotta salata balances the sweetness of the melon perfectly.
The original recipe from Bon Appétit can be found here.
As a shortcut we used diced pancetta instead of thinly sliced pancetta that you have to break into bite size pieces, but either approach works. We also used more melon than it called for simply because the orange honeydew we had from the farmer's market was so juicy, sweet and amazing. Otherwise, this recipe is perfect as is. This salad would be great cold as a side dish (you would knock the socks off of your BBQ buddies if you brought this along) or warm as a main dish as we served it. You really can't go wrong with this one...make it soon and make it often!