Grilled ling cod caught by Bob! with pineapple mango salsa – squeeze fresh lime juice and olive oil 30 minutes before grilling – sprinkle with salt/pepper
Grilled asparagus – drizzle with olive oil and sprinkle with salt/pepper then grill in basket directly on BBQ
Shredded kale and avocado salad http://www.dinneralovestory.com/six-summer-salads/
I am in tomato and zucchini overload – so many from the garden to use up before they go bad
Fettuccine with Heirloom Tomatoes, Basil & Feta http://overcocktails.blogspot.com/2009/09/farmers-market-dinner-meatless-night.html
Zucchini sauté (try this if you haven’t!) http://smittenkitchen.com/2007/08/my-favorite-side-dish/
Herb marinated grilled chicken – http://www.food.com/recipe/Armenian-Herb-Marinade-Grilled-Chicken-Breasts-137262
Summer quinoa salad
Cook 2 C of quinoa per directions (I find making it in a rice cooker is fluffiest and I also sometimes use chicken broth instead of water)
2 green onions, chopped
A handful of cilantro, chopped
1/2 yellow pepper, chopped
1/2 C grape tomatoes quartered
1/2 English cucumber, chopped
Add all the veggies in a bowl and squeeze the juice of 1/2 a lemon on everything. Add salt and pepper to taste (I go a little heavier since the quinoa is very bland).
Mix the quinoa into the veggie mixture and gently toss. Top with feta or goat cheese crumbles.
Wednesday – Hosting Book Club
Appetizer – Mediterranean baked feta with tomatoes http://smittenkitchen.com/blog/2012/08/mediterranean-baked-feta-with-tomatoes/#more-8879
Ina’s summer corn salad – http://www.foodnetwork.com/recipes/ina-garten/fresh-corn-salad-recipe/index.html
Green salad – TBD
Grilled salmon with mango salsa http://www.marthastewart.com/314468/salmon-with-mango-salsa
Polenta with Green Chilies and Cheese – Serves 4 as a main course or 8 as a side dish
2 cups milk
1 cup water
3/4 cup yellow cornmeal
3 garlic cloves minced
1 tsp salt
1/2 cup freshly grated parmasean cheese
1 7oz can diced green chiles, drained
1 cup drained canned corn
2/3 cup chopped fresh cilantro
2 cups grated jack cheese
1/2 cup whipping cream
1. Prehead oven to 400 degrees. Butter an 8x8x2 inch glass baking dish. Mix first 5 ingredients in heavy saucepan. Bring to simmer over medium heat, whisking constantly. cook until polenta is tender and thickens, stirring often, about 12 mins. Season with salt and pepper. Stir in parm cheese.
2. Pour half of polenta into prepared dish. Cover with half of chilies and half of corn. Sprinkle with half of cilantro and 1 cup jack cheese. Drizzle with 1/4 cup cream. Follow the same layering steps again with the remaining ingredients. (Can be made 1 day ahead. Chill) Bake until polenta puffs and cheese begins to brown, about 25 mins if not chilled, 30 mins if chilled.
Salmon burgers with green goddess dressing http://www.foodandwine.com/recipes/april-2008-salmon-burgers-with-green-goddess-dressing
This week I bought some hatch chili’s– people were buying them by the box load so can’t wait to see how this turns out!
Grilled tequila lime shrimp with hatch chilis http://www.dfw.com/2011/08/29/500297/grilled-tequila-lime-shrimp.html