June 22, 2014 ~ Weekly Dinner Menu



Grilled Sambal Chicken Skewers  |  Strawberry, Almond & Pea Salad  |  Sweet White Corn~On~The~Cob


Fresh Pappardelle Pasta with Peas & Parmesan Cream  |  Fresh Strawberries & Whipped Cream


Chicken Salad {with Grapes & Celery} Sandwiches  |  Truffled Popcorn


Fresh Whole Wheat Tagliatelle Pasta with Carrot Sauce  |  Green Beans with Roasted Garlic Vinaigrette


Slow~Cooker Pulled Pork Tacos with Sweet Peach Salsa  |  Roasted Carrots with Cumin & Lime


Pulled Pork Sliders with Bourbon BBQ Sauce  |  Coleslaw with Creamy Yogurt Dressing  |  Pickles

The calendar officially marked the beginning of summer yesterday and I started celebrating the 2014 Summer Solstice with my weekly trip to the San Francisco farmers’ market.  While not nearly as symbolic or stunningly beautiful as some other rituals evidenced in these photos, spending the early afternoon strolling among the market stalls and picking up some of the bounty this season is currently offering seemed appropriate.  With Max at football camp and the girls at the barn for the afternoon, Michael and I decided to enjoy a light salad for lunch at the MarketBar before heading home on the ferry.  We settled in on the sunny patio for a leisurely meal and, in true “San Francisco Summer” fashion, quickly donned the light down vests we had brought with us {a crisp wind and a bank of fog blowing through the Golden Gate kept the afternoon temperatures in the upper 50’s and low 60’s} and quickly became amused with the irony of watching people walk by in heavy jackets and scarves on this, the first day of summer.  

Peaches, nectarines, apricots, plums and early pluots remained the star of the show this week but super sweet, tiny strawberries and shelling peas, along with tender, sweet white corn, baby arugula, sweet carrots, green beans, cherry tomatoes and some fresh pasta could also not be passed up this week…

Farmers Market 621 Collage

Here is how all of these items will come together for our dinners this week…

SUNDAY:  These easy Sambal Chicken Skewers on the grill will be paired with this Strawberry, Almond and Pea Salad.  The early white corn from the farmers’ market has been so sweet the last couple of weeks we couldn’t help but pick some more up this week.  A foolproof way to cook fresh corn:  {i} peel and discard the husks and silky hair from each of the ears, {ii} bring a large pot {that has a tight~fitting lid} of water to a rapid boil, {iii} place the ears of corn into the boiling water, cover with the lid and remove from the heat, {iv} let the corn stand for about 10 minutes and enjoy with a generous coating of butter and salt!


Strawberry Pea Salad Collage

 MONDAY:  Fresh hand~crafted pappardelle from the Pasta Shop will be used to make this simple dish {one of the children’s favorites from their younger years} which is ready in under 20 minutes.  Sweet peas are suspended in a silky parmesan cream and then gently tossed with ribbons of tender fresh pasta.  A good basic recipe for this easy dinner can be found here…I omit the ham but, on occasion, have added thin strips of prosciutto {delicious either way}.  The market strawberries are so incredibly sweet they don’t need much to turn them into a dessert treat…this Vanilla Whipped Cream will do the trick.

TUESDAY:  Yesterday, I prepared this Chicken Salad with Grapes and Celery using boneless, skinless chicken breasts cooked this way.  Today, I am out all day with the children bouncing back and forth between football camp and horse activities, returning home well after 6pm tonight.  Having the chicken salad made in advance means dinner prep is, basically, assembling sandwiches.  A quick and easy side to our sandwiches will be some hot~air popped popcorn drizzled with a bit of truffle oil and a sprinkling of grated parmesan cheese.


WEDNESDAY:  Last week I came across this recipe for “Hot Bunny” Pasta Sauce over at the fabulous Lady + Pups blog so when I saw those beautiful carrots at the Capay Organic Family Farm stall I knew exactly how to put them to use.  I plan on making a few little changes to the sauce:  substituting raw honey in place of the sugar, using an anchovy paste instead of anchovy filets and adding champagne vinegar in place of the white wine vinegar and serving the sauce over fresh whole wheat tagliatelle pasta from the Pasta Shop.  As for the vegetable side, green beans are a favorite of ours and I am excited to try them tossed with this amazing Roasted Garlic Vinaigrette.  I have made the Bread & Basil Salad featured with that vinaigrette recipe over at Food & Wine and, while it is absolutely wonderful, the star of that show for me is the vinaigrette and I can’t wait to try it on other things.  For tonight’s green beans vinaigrette, I am going to cook the green beans in a pot of salted boiling water for about 5~6 minutes until crisp~tender and then remove them from the pot to an ice bath.  After patting them dry, I will simply toss in a large bowl with the vinaigrette and serve.

THURSDAY:  Once again, I will be out all day today…Max is having some minor surgery performed on his hand and I need to pick up Maddie’s horse from a clinic located about a 2~hour drive away following an MRI performed yesterday.  I need dinner to be ready in a snap as I am sure cooking will not be at the top of my to~do list this evening.  For this meal {as well as tomorrow’s} I am pulling out my slow~cooker and letting it do most of the work for me while I am busy doing other things.  A boneless pork shoulder roast will be seasoned and prepared this way and served as tacos along with this Sweet Peach Salsa {I will be substituting sweet nectarines I purchased at this week’s farmers’ market}.  Whatever carrots were not used for last night’s pasta sauce will be used for this evening’s Roasted Cumin~Lime Carrots


Salsa Carrots Collage

FRIDAY:  Leftovers in our house rarely make an exact reappearance for a second showing at the dinner table.  What I do like to do is prepare enough of one dish, the leftovers of which can be transformed into something else.  For this evening’s dinner, leftover pulled pork from last night will be tossed with our favorite homemade Bourbon BBQ Sauce  {originally posted way back when} and gently reheated on warm once again in the slow~cooker.  Served on mini brioche buns and topped with this Cole Slaw with Creamy Yogurt Dressing, these pulled pork sliders will be an easy dinner for a Friday night…can’t wait!

Coleslaw Collage


Have a wonderful week everyone! 

K Medium

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