Dinners w/o 8/25:

We have crazy amounts of tomatoes (sun golds, yellow, cherry, zebra), cucumbers, green beans, zucchinis and herbs.  Attempting to use it all up over the next couple of weeks to keep up with the crops!

Steamed green beans from the garden
Mustard marinated flank steak
1 flank steak
1/3 cup white wine
1/3 cup olive oil
1/3 cup Dijon mustard
2 chopped shallots
3 chopped minced garlic
Stir together ingredients and marinate

Grilled caprese kebabs http://www.heatherchristo.com/cooks/2013/06/23/grilled-caprese-kebabs/
quinoa (will someone please make this and then tell me how much they love it? – It’s easy and so good!)   http://www.thedailybeast.com/articles/2013/05/26/three-quinoa-recipes-for-your-weekend-parties.html

Tuesday –  
Homemade chicken tenders – making a big batch and freezing some too. http://www.foodnetwork.com/recipes/giada-de-laurentiis/crunchy-parmesan-chicken-tenders-recipe/index.html 
Zucchini sauté http://smittenkitchen.com/2007/08/my-favorite-side-dish/
and basil salad -just some tomatoes and chopped basil tossed with a bit of olive oil & s/p

Wednesday –  
Green goddess grilled cheese sandy – http://www.tastespotting.com/features/green-goddess-grilled-cheese-sandwich-recipe (freezing some of the pesto)
Grilled zucchini with chilies and mint http://www.heatherchristo.com/cooks/2012/08/30/grilled-zucchini-with-chili-and-mint/

Thursday –  out

Pasta with Roasted Sungolds and Romano Cheese – http://overcocktails.blogspot.com/2012/08/pasta-with-roasted-sungolds-and-romano.html

Saturday – out


One response to “Dinners w/o 8/25:

  1. We’ve made tomato sauce with left over heirlooms from Linda’s wedding an then froze

    Sent from my iPhone

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