August 18th, 2013 ~ Weekly Dinner Menu

Weekly DINNER Menu Sign


Seared Filet of Beef with Tomato Gravy  |  Basil Caesar Salad  |  Basil Strawberry Lemonade Granitas


Roast Beef Sandwiches on Dark Rye Bread with Mustard~Horseradish Sauce, Red Onion, Tomato & Arugula  |  Pickles  


Summer Pasta Salad


Roasted Chicken with Garlic-Thyme Butter  |  Rice  |  Strawberry, Almond & Pea Salad


Seared Pork Tenderloins  |  Skillet Cherry Mostarda  |  Mint Rice Salad


Pork Tacos  |  Fresh Peach Salsa

A few notes on this week’s menu…

SUNDAY:  We are enjoying this last Sunday dinner, before school begins this week, with a few friends.  The menu is summer casual featuring tomatoes and basil from our garden {and strawberries from a friend’s garden}.  Tomatoes and beef are a classic combination and a beef tenderloin is an ideal dish for entertaining…simple yet special.  I have made the Tomato Gravy several times when serving prime rib and it is SPECTACULAR…roasted tomatoes, onions & garlic, a bit of Madeira and a combination of smooth Dijon and whole-grain mustards.  The recipe is from Nigel Slater’s Tender and I think it will be wonderful drizzled over thick slices of beef filet tonight.  Basil makes an appearance in our caesar salad as well as in a refreshing dessert served in individual jars.

Sunday Dinner Collage

MONDAY:  Roasting enough beef tenderloin for Sunday dinner to provide plenty of leftovers for sandwiches makes this evening’s dinner super simple.  A homemade Mustard-Horseradish sauce adds a little kick to our dinner sandwiches.

TUESDAY:  I recently made this Summer Pasta Salad and it became an instant favorite.  After enjoying meat two night’s in a row I think I will leave out the bacon in our salad this evening.

Intro Collage

WEDNESDAY:  First day of school today which means back to packing lunches.  Not only is roast chicken classic comfort food but leftover meat makes wonderful sandwiches to send off with the children for school lunch.  This  recipe for Roasted Chicken with Garlic-Thyme Butter makes good use of another garden herb which we have in abundance these days…thyme…and it also produces an amazing sauce for the finished meat.  Fresh peas and garden strawberries are the stars in this easy salad from Bon Appétit.

THURSDAY:  Pork tenderloin cooks up fast making it an ideal weeknight dinner.  This recipe from Food52, pork and salad, is ready in less than 30 minutes.  I am going to cook an extra tenderloin tonight which we will use for pork tacos tomorrow evening.  Leftover rice from last evening’s dinner makes for an easy preparation for tonight’s Mint Rice Salad.

FRIDAY:  Simple pork tacos get dressed up with a fruit salsa featuring super sweet, in-season, summer peaches and nectarines {and maybe a pluot or two…they are a family favorite}!


Have a Wonderful Week Everyone!

K Initial

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