June 23, 2013 ~ Weekly Dinner Menu

Weekly DINNER Menu Sign



Prosciutto-Stuffed Chicken Breasts with Mushroom Sauce  |  Garlicky Greens


Pappardelle Bolognese  |  Raw Kale with Caesar Vinaigrette


A Grand Dinner Salad…Duck Confit, Garden Lettuces, Cherries, Crème Fraîche & Mustard  Vinaigrette


New England Clam Chowder  |  Herbed Popovers


Oven-Fried Chicken  |  Butter Lettuce with Cherry Tomatoes, Corn & Buttermilk Vinaigrette


Burgers-On-The-Grill  |  Turnip Fries with Rosemary & Parmesan

As I write this post a huge bank of fog is pouring over Angel Island and the Bay Bridge, easily viewed from our living room window, is completely blanketed in milky clouds this morning…such a difference from yesterday.  The kids {and dogs} headed out to the barn early yesterday morning to spend some time with the horses while Michael and I enjoyed the morning sunshine crossing the Bay aboard a ferry destined for the San Francisco Farmers’ Market.  Abundant sunshine, crystal clear skies, warm temperatures {and a Giants’ home game} brought heavier-than-normal crowds to the Ferry Building.

As we travelled from stall to stall securing spectacular peaches, plums and blueberries, as well as beautiful garden lettuces and some gorgeous Italian garlic, both Michael and I agreed that the early heirloom tomatoes, although tempting, simply did not have that deep robust character found in the fruit of deep summer.  The small cherry tomatoes, on the other hand, are incredibly sweet right now so they will satisfy our immediate tomato cravings.  Walking through the market yesterday I was reminded of a poignant entry written by Russell Norman in his book, POLPO, A Venetian Cookbook {Bloomsbury Publishing, 2012}…”Vegetables obey the seasons in a way that meat and fish simply do not.  There is a rhythm to what grows, and when it appears in the markets, throughout the year.”

As for my market treasures today…

Here are the mushrooms which will used for the sauce served over our Prosciutto-Stuffed Chicken Breasts on Sunday…


And this gorgeous Italian garlic {harvested Friday morning} will add amazing flavor to our Garlicky Greens as well as the Vinaigrettes for our salads throughout the week…


These sweet gems will make our  salad of Butter Lettuce, Cherry Tomatoes, Corn & Buttermilk Vinaigrette sparkle on Thursday…


And this lovely fruit will make its way into breakfast smoothies, onto lunch plates and topping yogurt or ice cream for snacks and desserts throughout the week…

Fruit Collage

Finished with our shopping, Michael & I shared a light lunch at The Slanted Door before making our way back to the ferry.  Spring Rolls packed with Shrimp, Rice and Mint…


And raw oysters…


The calm waters enjoyed during our morning ferry ride into San Francisco gave way to choppy seas and strong winds gusting through the Golden Gate heading home.  My plan of taking a photo or two was replaced with holding on to my hat and dodging sea spray for the entirety of the trip!  Such a fun day!!!

Have a wonderful week, everyone!

K Initial

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