Monday Menu and Recipe Review

Last week of summer vacation. Haircuts, new shoes, a few more trips to the pool. Stock the pantry for school lunches. Band uniforms. Last minute playdates. Clean out the fridge? Probably not.

The Hub made this week’s menu, pretty much straight from the last couple issues of Food and Wine. The veggie-centric August issue is especially full of treasures (eggplant-porcini meatballs again, please). Here’s what we’re planning to cook this week.

This week

Garlic-toasted tomato sandwiches (a fitting use for the only two gorgeous tomatoes on my heirloom plant)

Carrots with caraway yogurt and wheat berries (with our colorful carrots from the garden)

Filipino Grilled Chicken (doubled for dinner swap!)

Chicken soft tacos

Slow Cooker Ribs, Creamed corn with bacon

Roasted beet salad with sherry-shallot vinaigrette

 

Last week

Tomato Scallion Shortcakes with Whipped Goat CheeseThese were just as good as they looked. I can’t think of a meal or time of day when they wouldn’t be welcome. The shortcakes are tender and light, and would be a beautiful biscuit alongside any meal. The tomatoes came straight from the garden (I have two varieties: Mountain Magic and Violet Jasper).

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s