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This week on the Menu
We're starting to seriously use the barbecue grill this week - of course, you can always use a skillet or the oven. I'm afraid we've seen the last of the artichokes for this season. Salad season is starting - which means we'll be starting to use a variety of vinegars again.
Friday: Artichokes with Creamy Balsamic Vinaigrette
Seared Scallops with Browned Shallots
Sesame Brown Rice with Mangetout (Snow Peas)
Saturday: Ham and Chive Mini Frittatas
Brined, Grilled Pork Tenderloin
New Potato 'Oven Fries'
Sautéed Asparagus with Tarragon Yogurt Sauce
Sunday: Asparagus and Chevre (Goat Cheese) Quiche
Fresh Strawberries with Balsamic Vinegar
Monday: Warm Spring Pasta Salad with Grilled Chicken
Tuesday: Grilled Pork Chops with Spinach, Cannellini Salad
Wednesday: Caesar Pasta Salad with Flank Steak
Thursday: Sautéed Chicken Breasts / Bacon, Mushrooms
Braised New Potatoes
Carrots with Butter and Chives