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This week on the Menu
There is still time for a few more summer dishes before we slowly switch to fall and winter cooking. Vichyssoise is a classic, and steak on the grill is always a treat. We're tackling a cabbage this week, for Creamy Coleslaw and a pasta dish to finish it. Round out any of the dinners with sliced, fresh tomatoes, if you have them.
Note: If the avocado for Tuesday is ripe earlier, it will keep in the fridge. Pine nuts can be kept in the freezer.
Friday: Caprese Salad
Pasta with Shrimp (Prawn) and Avocado Sauce
Sautéed Chard with Red Pepper
Grilled Sirloin with Madeira Sauce
Polenta with Fresh Herbs
Butter Braised Green Beans
Sunday: Grilled Chicken Piccata
Hot German Potato Salad
Creamy Coleslaw (Cabbage Salad)
Monday: Grilled, Marinated Pork Chops
Leftover German Potato Salad
Leftover Creamy Coleslaw (Cabbage Salad)
Tuesday: Cobb Pasta Salad
Wednesday: Grilled Turkey Teriyaki
Oriental Zucchini (Courgette) and Brown Rice Salad
Thursday: Grilled Chicken Breasts with Lemon
Warm Cabbage Pasta Salad