SUNDAY
Grilled Rib~Eye Steaks | Tomato Cobbler with Blue Cheese Biscuits | Little Gem Lettuces with Roasted Garlic Vinaigrette
MONDAY
Summer Corn Chowder
TUESDAY
Pesto Roasted Mushroom Burgers | Corn~on~the~Cob
WEDNESDAY
Dijon Grilled Chicken Thighs | Oven~Roasted Zucchini & Tomatoes
THURSDAY
Hot Sandwich with Pesto, Tomato & Mozzarella
FRIDAY
Seared Sea Scallops | Lemony Risotto | Spinach Salad with Maple~Mustard Bacon Crumbles & Champagne Vinaigrette
“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. The hearty greens, brassicas, cabbages and roots of winter give way to the abundance of flowering vegetables and vibrant colours in the spring…Summer is dominated by tomatoes; those amazing buttons of sunshine that have so many delicious manifestations.” ~ Russell Norman in POLPO, A Venetian Cookbook {Of Sorts}
At this time of year, I need to bring an extra cart to the farmer’s market dedicated, solely, to holding the abundance of tomatoes I purchase without restraint. Just as with corn, I wait all year for the August tomato and when it arrives I indulge in all its varieties. This week I picked up some artisan cherry tomatoes that will join some luscious Sungolds already on my kitchen counter in this savory cobbler. Also in my cart, dry~farmed Early Girls will be peeled, seeded and finely chopped before going into this summer soup and then a few more will be sliced to top these vegetarian burgers with the last ones being chopped, tossed in olive oil with some zucchini and onion and simply roasted. Those gorgeous Pineapple heirloom tomatoes are destined for these hot sandwiches and, if any fruit remains by the end of the week, you can be sure it will be sliced, seasoned and served with our dinner on Friday night clearing the way for a brand new batch to arrive from next week’s farmer’s market.
A few other notes on this week’s menu…
Roasted Garlic Vinaigrette ~ This has become the “dressing of the moment” in our house. Roasting the garlic results in a deeply rich and subtly sweet flavor not found in raw garlic. I have slightly adapted this recipe, substituting sherry vinegar and lemon juice and have been dressing summer lettuces with it, as well as roasted green beans and it adds wonderful flavor to simple sliced tomatoes. Don’t be put off by the preparation time…most of it is hands off while the garlic roasts. Once out of the oven, the garlic clove “meat” slips easily from its skin and the finished dressing comes together within minutes.
Summer Corn Chowder ~ I have made this summer soup before following this recipe and it is delicious! Colorful and savory with a touch of sweetness from the fresh corn and a hint of spice from the poblano pepper. I am gong to give it a try again substituting coconut milk for a dairy~free version…I will let you know how it turns out!
Dijon Grilled Chicken Thighs ~ Max recently requested these for dinner and I was surprised that the recipe had not made it to this little space. I have been making these for a few years now and everybody loves them. They are great right off the grill but are also wonderful served cold {perfect for a picnic} and the leftovers can be used to make a flavorful chicken salad. Look for the recipe here later this week.
Seared Sea Scallops, Lemony Risotto & Spinach Salad ~ Mallory’s request this week was for scallops and this Lemon Risotto is the perfect accompaniment. Spinach, mustard and bacon are a classic combination and after recently reading this post featuring Maple~Mustard Bacon Crumbles I knew exactly what would be topping the huge pile of spinach I brought home from the farmer’s market.
Have a wonderful week everyone!
