June 15th, 2014 ~ Weekly Dinner Menu

Weekly-DINNER-Menu-Sign1

SUNDAY

Happy Father’s Day!

Grilled NY Strip Steaks finished with a Chive Butter  |  Bread & Basil Salad  |  Tahitian Vanilla Gelato topped with Balsamic Roasted Strawberries

MONDAY

Grilled Steak Tacos with Green, Red & Yellow Peppers and Onions  |  Super Sweet White Corn~On~The~Cob

TUESDAY

Pasta with Roasted Tomatoes & Basil

WEDNESDAY

Grilled Chicken Breasts with Prosciutto Slices & Sage Pesto  |  Fresh Cantaloupe Slices

THURSDAY

Grilled Chicken Salad with Arugula, Pickled Cherries, Ricotta Salata & Sage Pesto Dressing

FRIDAY

Fresh Ahi Tuna Salad Sandwiches for a Beach Picnic

Summer has finally arrived!  After a crazy, intense week of final exams & projects, Maddie’s high school graduation on Tuesday, Mallory finishing up 7th grade on Wednesday and the conclusion of Max’s freshman year of high school on Thursday, not to mention a myriad of graduation parties as well as school picnics, I am looking forward to settling in to a summer way of life.  This summer holds a big change for us:  Maddie’s long-awaited move to the East coast.  Following our annual summer trip with the horses to Montana, Maddie will head East with her horse to embark on a year of riding and competing with one of her mentors before beginning her freshman year of college next fall.  The painful reality of her leaving the nest is tempered by the overwhelming joy and excitement she displays as she looks forward to the next chapter of her life.  Stay tuned…

This week, our first full week of summer vacation, began with the usual visit to the SF farmer’s market.  The definitive star of the market this week:  peaches and nectarines.  It seemed as though every other stall was offering up such beautiful orange and yellow~hued fruit.  A hefty bag of Spring Flare nectarines made their way home with us as well as a few other things which will all find a place on this week’s dinner menu…

Market Produce 2 Collage

A few notes on this week’s dinner menu:

SUNDAY:  Today is Father’s Day and for those of you who know Michael it is no surprise that steaks on the grill is how we are celebrating “his” day.  In true steak house fashion we are keeping it simple, seasoning the steaks simply with salt and pepper before heading to the grill.  When the steaks come off the grill and are still really hot, a pat of chive butter will be placed on each steak as it rests.  Compound butters are easy to make and a great way to add flavor to dishes, especially grilled meat {if you follow me on Instagram you saw me cooking Honey Buttered Grilled Chicken Thighs this week…a FABULOUS recipe from the current issue of Food & Wine}.  Two sticks of softened butter, a generous handful of minced chives and some salt and pepper will come together for tonight’s chive butter {which also makes a great spread on a toasted bagel for morning breakfast}.   We also enjoyed this Bread and Basil Salad last Sunday so it is back by popular demand…the roasted garlic dressing is out~of~this~world good!  Balsamic strawberries paired with vanilla ice cream or panna cotta is one of Michael’s favorite desserts…for tonight’s dessert Tahitian Vanilla Ice Cream from Humphry Slocombe in San Francisco will be topped with these Balsamic Roasted Strawberries.

MONDAY:  With NY Strip Steaks on special this week at one of our local markets, we picked up a little extra meat, just enough to ensure leftovers for an easy steak taco dinner tonight.  The steaks were grilled last night and the extra meat was thinly sliced and placed in the refrigerator overnight.  I will remove the meat from the refrigerator and allow it to come to room temperature while I prepare the peppers and onions.  I will then cook the thinly sliced vegetables in a cast iron skillet just until softened and then add a generous sprinkling of this Homemade Taco Seasoning

Taco Seasoning Collage

Removing the skillet from the heat before tossing in the cooked meat will gently reheat the steak without causing it to be overcooked.  Sweet white corn~on~the~cob will served on the side.

TUESDAY:  Cherry tomatoes from the farmer’s market along with fresh basil from my garden will make this tasty {and super easy} Pasta with Roasted Tomato & Basil Sauce

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WEDNESDAY:  I am giving my basil patch in the garden a break and turning to some extremely fragrant sage I picked up at the farmer’s market for a Sage Pesto sauce to top our grilled chicken tonight.  I will pound the boneless skinless chicken breasts {halves} to thin them out a bit and then season them with salt and pepper and a brush of olive oil before turning them out on the grill.  Once the chicken is removed from the grill, a very thin slice of prosciutto will top each breast half and a spoonful of the sage pesto will finish this quick and easy dish.

THURSDAY:  Grilling extra chicken last night makes for an easy dinner prep tonight.  Cooked chicken slices will be tossed into a salad of Baby Gem lettuce, Pickled Cherries and ricotta salata.  Some of the sage pesto, tucked away from last night’s preparation will be used to make a salad dressing…Sage Pesto Vinaigrette.

FRIDAY:  Picnics at the beach are one of our favorite treats during the summer and tonight’s picnic is the first of the season this year.  Rodeo Beach is about a 10 minute drive from our house and a breathtaking spot for a picnic.  Two other families will be joining us there for a dinner picnic to enjoy the early evening sunlight, a walk along the beach and watching the last of the day’s surfers on the water.  For these picnics, we try to keep it simple with easy finger foods and salads, maybe a sweet treat and certainly a lovely bottle of wine.  For tonight’s dinner, I am bringing Ahi Tuna Salad Sandwiches to share and using fresh Ahi Tuna that is cooked in olive oil seasoned with fennel seeds and peppercorns and combined with a dressing featuring salty capers makes these sandwiches extraordinary, definitely special enough for dinner with friends…

Tuna Collage

 Have a wonderful week everyone!

K Medium

 

 

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