Candy-Stripe Beet & Carrot Slaw


This is a Bon Appétit recipe that we discovered last summer and totally forgot about until recently. It's so simple and delicious that now that we've rediscovered it it will become a regular part of our summer rotation so I thought I would share it here for others to enjoy.

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.
Weekly Menu: July 7-13, 2013
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
Saturday: Eat Out
We've been slacking on the cooking a bit lately due to all of the summer fun and travel, but this week we are here and ready for a classic SavoryGirl week of healthy, easy summer dishes. Lots of seafood and seasonal veggies. The shrimp and pineapple fried rice is a new dish for us from one of my favorite cookbooks, Almost Meatless. While Mad Men has ended for the season I still associate Sunday nights with the 60s and for some reason shrimp & pineapple fried rice screams 60s to me!

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!  
SavoryGirl’s Strawberry Shortcake

Ok, full disclosure...I am committing a major blogger faux pas here.  I'm re-posting something from last August...but it's so yummy and the strawberries at the Farmer's Market are so amazing right now that I just couldn't help myself. I don't want any of you to miss out on this delicious, easy homemade summer dessert. 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.
Weekly Menu: June 30 – July 6, 2013
Sunday:  At Lake Tahoe
Monday:  At Lake Tahoe
Tuesday: SavoryGirl's Tortellini Soup
Wednesday: Taco Night
Thursday: 4th of July BBQ!
Friday: Leftovers: Tacos
Saturday: Eat Out
Since we're just returning from Tahoe this week, we're going to keep it simple once again with a few quick and easy stables.  My family Tortellini soup that I grew up eating and one of our all-time favorites...taco night!  Of course 4th of July is this week as well which means parking ourselves down at Chrissy Field nice and early to stake our claim to a grill and enjoying one of my favorite holidays in the sun.  Hopefully.  We do live in San Francisco, after all...and the 4th is notoriously known for being our foggiest and windiest days of the year, but fingers crossed it's not this year.  When it comes to the 4th, I'm a no fancy recipes.  Good ole' cheeseburgers, bratwursts, potato salad, chips and dip and American beer and wine. For dessert I do like to do something a bit festive (yet still traditional) with red, white and we'll see what I come up with this year!  Enjoy a fabulous day with family, friends, good food and great fireworks!

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.
Weekly Menu: June 23-29, 2013
Sunday: Summer Minestrone Soup
Monday: Salmon Panzanella
Tuesday: Leftovers: Salmon Panzanella
Wednesday: Leftovers: Minestrone
Thursday: Dinner with Friends in Town
Friday: Lake Tahoe Wedding Weekend!
Saturday: Lake Tahoe Wedding Weekend!
I'm back from my trip and Summer is in full swing....which means another short fun trip this upcoming weekend. I love that about Summer, every time you turn around there's something fun going on.  This upcoming weekend it's the wedding of someone Christian went to high school with, so all of his friends from high school (who he is still pretty close with and I've known for 14 years) are flying in and we're all heading up to Lake Tahoe to rent a house and have some fun.  Lake Tahoe is one of my all-time favorite places in the world, so having good friends there, a hot-tub to soak in and a great wedding to go to is going to make for an epic Summer!

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!
Weekly Menu: June 16-22, 2013
Sunday: Out of Town
Monday: Out of Town
Tuesday: Out of Town
Wednesday: Out of Town
Thursday: Grilled Chicken and Roasted Rapini & Tomatoes
Friday: Eat Out
Saturday: Leftovers: Chicken Fajitas with Black Bean, Mango, Avocado Salad
This is not a very helpful menu - I realize that!  But since I am out of town for work most of the week here is a link to past menus and recipes to help you make the most of your dinners this week.  Back to normal next week...
Disappearing Zucchini Orzo with Grilled Shrimp

This is an oldie but a goodie that I found years ago when I read one of my now favorite books Animal, Vegetable, Miracle by Barbara Kingsolver. It is a super simple, healthy and delicious dinner.  Perfect for a warm summer night…particularly late summer when you're just starting to get sick of zucchini.  If you eat seasonally like we do, in the early summer it's hard to imagine you'll ever get sick of zucchini since it's been so long since you've had it…but it can happen!

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).
Lemony Chicken Orzo Soup with Spring Peas

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:

Weekly Menu: May 26 – June 1, 2013
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
Saturday: Eat Out
We're still in San Diego for the first couple of days this week and then keeping it pretty simple. Two of my old stand-bys, Tortellini Soup and Breakfast for Dinner.  The one new recipe we are trying out is a pretty simple vegetarian dish that I randomly found a while back...Basil Quinoa Cakes. We'll serve alongside grilled asparagus but also whip up some kind of Chickpea Salad.  At the moment I'm thinking chickpeas, red onion and feta...light, summery and fresh.

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.
Orecchiette with Melon, Pancetta, Ricotta Salata & Mint

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!