Dinners w/o 8/19:

Sunday – Dinner at grandparents.
They served the best chicken.
Beer can chicken – http://www.foodnetwork.com/recipes/the-surreal-gourmet/beer-can-chicken-recipe/index.html  So juicy and flavorful.

Monday–
Pasta with turkey sausage and broccoli (I use regular broccoli) http://www.foodnetwork.com/recipes/giada-de-laurentiis/orecchiette-with-turkey-sausage-and-broccoli-rabe-recipe/index.html
Green salad

Tuesday –
Michele out
Bob’s choice

Wednesday –
Grilled shrimp
Summer vegetable cous cous – Great way to use up your herbs
200 grams = 1 cup
2 c. means 2 table spoons
http://www.cuisine-et-saveur.com/plats-principaux/semoule-de-couscous-aux-herbes-facon-taboule-198.html

200 g couscous
½ green pepper
½ yellow pepper
1 cucumber
6 spring onions
1 large bunch of chives
1 large bunch of mint
1 large bunch of parsley
1 bunch of basil
1 bunch of dill
2 c. tablespoons of olive oil
Juice of 3 lemons
1 pinch of cinnamon
salt
pepper

Prepare couscous as directed on the package. Allow to cool in the kitchen and reserve in a large bowl in the refrigerator.
Wash the peppers, remove the stems, open them in half, remove the seeds, cut the internal ribs and cut them into small cubes.
Peel the cucumber, cut in half lengthwise, empty it of its seeds with a spoon and cut it into small cubes also.
Peel the onions and chop them coarsely. Wash, dry, thin and finely chop the herbs. Squeeze the lemon juice.
Remove the couscous from the refrigerator and add the diced pepper and cucumber, chopped onions and chopped herbs and mix.
In a bowl, with a fork emulsify the oil and lemon juice, add a pinch of cinnamon, salt, pepper and sprinkle with tabbouleh and mix again.
Keep refrigerated until ready to serve, but it is cooler the better.

Thursday – Out

Friday –
At friends for dinner

Saturday –
Grilled ancho pork tenderloin tacos
http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-ancho-rubbed-pork-recipe-00000000034981/index.html
Corn on the cobb

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