Dinners w/o 9/12:

Sunday – (you can make both of these items the day before)
Corn and Black Bean Salad (Thanks Kari!)
steamed corn cut off the cob (or frozen corn thawed)
black beans rinsed and drained
orange or yellow pepper chopped
mexican green onion or red onion
feta cheese cubed
salt to taste
I usually make a dressing of fresh lime juice, lime zest, olive oil and honey
I mix this salad up a lot with the ingredients…always a hit and it’s best if you make it a few hours in advanced to give the flavors a chance to marinate together
Tequila Lime Chicken (I have been buying raw chicken tenders lately for all recipes that call for chicken – easy to marinade, don’t need to pound it out and cook time is shorter!)- http://www.foodnetwork.com/recipes/ina-garten/tequila-lime-chicken-recipe/index.html  

Monday –
Herb crusted rack of lamb (we grill on the BBQ) http://www.williams-sonoma.com/recipe/herb-crusted-rack-of-lamb.html
Grilled zucchini – slice zucchini into 1/4″ rounds, then mix with olive oil, salt, pepper, and garlic. Remove from grill basket and sprinkle with a little parmesan cheese
Grilled ciabatta bread (cut into 1 inch slices, brush both sides with olive oil then sprinkle with salt and pepper– put directly on the BBQ and turn after 1-2 minutes)

Tuesday –
Grilled Halibut with Lemon Herb Splash (thanks, Jeanne!) http://kathycasey.com/blog/?cat=16
Blasted broccoli http://www.epicurious.com/recipes/food/views/Roasted-Broccoli-with-Garlic-and-Red-Pepper-351031
Brown rice

Wednesday –
Michele out – Bob in charge of dinner

Thursday –
Bowtie Lasagna (thanks, Lisa!) http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/bow-tie-e28098lasagnae28099/
Simple green salad

Friday –
Grilled Stuffed Flank Steak (thanks, Susan!) http://www.americastestkitchen.com/recipes/detail.php?docid=19880
Steamed green beans
White steamed rice

Saturday –
Grilled panzanella salad (we add feta cubes and kalamata olive) http://www.foodnetwork.com/recipes/ina-garten/grilled-panzanella-recipe/index.html
Carrot and Ginger soup (premade from Trader Joe’s) topped with a bit of sour cream or crème fraiche & crab or poached shrimp


One response to “Dinners w/o 9/12:

  1. My niece , Kristine B. shared your great menu blog with us. We enjoyed her visit over the weekend and prepared a good Kale Salad that I thought you might want to try. ~ Enjoy ~ Laurel

    ~Spicy Peanut Sauce~
    1 cup onion chopped
    2 cloves garlic crushed
    1 cup peanut butter pure
    1 Tbs honey
    ¼ tsp cayenne pepper (more, to taste)
    Juice of 1 lemon
    1-2 tsp ginger root freshly grated
    1 bay leaf
    1 Tbs cider vinegar
    3 cups water
    ½ – 1 tsp salt
    Dash of tamari
    2 Tbs butter for frying

    In a saucepan, cook the onions, garlic, bay leaf and ginger in butter, lightly salted. When onion becomes translucent add remaining ingredients. Mix thoroughly. Simmer on lowest possible heat 30 minutes, stirring occasionally. ~this is an Indonesian sauce~

    Underneath the sauce:

    ~Kale Salad~

    Kale – washed, torn & dried (Kale shrinks down to less than half it’s size when heated so start with lots)
    Carrots – shredded
    Pour hot Peanut Sauce over Kale/Carrot mixture and toss.
    Cashews – ½ – 1 cup raw
    White raisins – ½ – 1 cup
    Feta – ½ cup crumbled

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