August 4th, 2013 ~ Weekly Dinner Menu

Weekly DINNER Menu Sign


A Birthday Dinner :  “Carpetbagger” Filet Mignons  |  Baked Potatoes  |  Peas  |  Apple Pie with Homemade Vanilla Ice Cream


Cream of Roasted Tomato Soup  |  Toasted Baguette Slices with Zucchini Butter


Spicy Chicken Skewers  |  Cucumber Salad with Yogurt & Mint


Bacon, Lettuce & Tomato Sandwiches  |  Watermelon~Cucumber Salad with Feta & Mint


Orecchiette Pasta with Zucchini, Bacon, Corn, Cherry Tomatoes & Basil


“Tagliata” ~ Grilled Italian Flank Steak  |  Blistered Tomato & Grilled Toast Caprese Nachos with Balsamic Reduction

A few notes on this week’s menu…


From a food perspective, August is one of my favorite months.  The garden, so carefully planted months ago, and tended to each day since, is now rewarding us.  This week’s menu celebrates the bounty of the season…tomatoes, basil, zucchini, corn, cucumbers, watermelons and mint {SO much mint}.


Happy Birthday Cake

My little girl turns 18 today {!} and this is the dinner she chose.  When I was growing up, we often dined at a wonderful old inn…The Griswold Inn…located in Essex, Connecticut.  Many birthdays, holidays, and other special occasions were celebrated at this lovely place and one of my favorite dinners there was the “Carpetbagger”…a tender filet mignon stuffed with fried oysters and drizzled with béarnaise sauce.  I don’t remember exactly when I introduced this dish to my daughter but it has since become one of her favorites as well, often making an appearance on her birthday.  Her favorite dessert..warm apple pie served with a creamy, custard-based, homemade vanilla ice cream…will hold the birthday candles this evening.

MONDAY:  This wonderful summer tomato soup gets a lovely finish from a rosemary-thyme oil.  Zucchini butter is something new for me and when served on toasted baguette slices I think it will make a fantastic accompaniment to the soup…



TUESDAY:  Michael was traveling on business when I first made these tasty chicken skewers before our vacation.  The kids and I LOVED these grilled kebobs so much we have been talking about them ever since and Michael can’t wait to give them a try.  A cool cucumber salad with yogurt and mint from the garden is the perfect foil for the heat of the chicken.  You can see our skewers at Bon Appétit!!  Click here and scroll to frame 8 in the slideshow.



WEDNESDAY:  Our favorite BLT’s and a refreshing watermelon salad with cucumbers, feta and more mint!



THURSDAY:  Zucchini and basil are abundant now.  It seems that for every sprig of basil I snip from the garden, three more grow back in it’s place!  I am going to take this “Summer Weekend Pasta” recipe from Food52 and make it my own by adding some roasted cherry tomatoes…


FRIDAY:  A new take on the classic caprese salad…


It is SOOOO nice to be home after a wonderful vacation!  Too much to share right now but I will be posting highlights throughout the week.  Have a wonderful week everyone!

K Initial

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2 thoughts on “August 4th, 2013 ~ Weekly Dinner Menu

  1. Glad everyone is home safe & sound. Can’t wait to hear the details.
    Madison…18!!! Where has the time gone?
    Thought about her all day yesterday (the 4th) & everyday.
    Carpetbagger…nice touch :-)
    Love to all.

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