One of my annual spring rituals is to replace and/or stock up on my vinegars. If any of my vinegars are looking cloudy I throw them out and start fresh for summer. This is usually the White Wine Tarragon and, maybe, the cider. For summer I have: Sherry, Red Wine, Balsamic, White Balsamic, White Wine Tarragon and Cider vinegars that I use on a regular basis.
As to the Menu this week, nothing slow-cooking, nothing 'large', in general: quick and easy!
Bon Appétit!
Friday: Fried Tomatoes with Mozzarella
Tuna with Capers
Oven Fries
Asparagus with Lemon and OilSaturday: Velvet Corn Soup
Sweet and Sour Pork
Sesame Brown RiceSunday: Pasta with Prosciutto, Spinach and Chevre
Monday: Chicken Breasts Balsamic
Fried Potatoes and Onions
Sautéed AsparagusTuesday: Pork Chops with Ginger Caper Sauce
Basmati Rice
Broccoli with Yogurt MustardWednesday: Burgers Stuffed with Chevre
Pasta with Cannellini SauceThursday: Upside Down Yorkshire Pizza Pie
To post comments about the menus or recipes go to the Menu of the Week.
Cooking for Two? Or more?
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All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
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