Thursday, June 9, 2011

This Weekends Menu

Over at "Happier Than A Pig In Mud
I found a recipe for Oven Roasted Tomatoes and Garlic with Pasta it sounded wonderful, and gave me an idea.
I am going to try to make a version of this tonight with grilled tomatoes, hope it works. Its just too hot to run the oven for 40min. I will serve with a salad, still have lots of lettuce.

Broccoli in the hoop house

and lots of lettuce

Friday Grilled /Toasted Maine Lobster rolls

and Cucumber Salad
Recipe: Cucumber Salad
2 cucumbers, peel removed and cut very thin
1/2 small onion, peeled and sliced very thin
1 1/2 TBS salt
1 TBS plus 1 tsp white vinegar
1 tsp sugar
2 TBS mayonnaise
Put cucumbers and onions in a bowl and add salt. Toss to coat. Just cover with water. Let sit for 30 minutes.
Drain off water and rinse 1 time.
Mix vinegar, sugar and mayonnaise in a bowl. Add to cucumbers and toss to mix. Make ahead for rich flavor
Saturday Bob's niece and her husband are in town , I thought this Mexican Salad would be fun to serve them with Margarita's and Grilled stuffed Jalapenos
Saturday: Mexican Salad
Recipe:Mexican Explosion Salad
I will be using garden lettuce.
1 bunch romaine salad
1/2 cup canned Mexican corn, drained
1/2 cup black beans, rinsed well and drained
1/2 sharp cheddar cheese
1 tomato, diced
Mexican ranch dressing, recipe follows
Nachos, crushed
Place salad, corn, beans, cheese and tomato in a salad bowl.
In a small bowl, mix 1/4 bottle of ranch dressing, 2 tsp pkg. taco seasoning, and 2TBS salsa. Mix well.
Dress salad and add crushed nachos.
Dressing In a small bowl, mix 1/4 bottle of ranch dressing, 2 tsp pkg. taco seasoning, and 2TBS salsa. Mix well.

Sunday: Grilled Flank Steak Home Made Potato Salad

Recipe: Grilled Balsamic Flank Steak
flank steak
2/3 cup olive oil
1/4 cup balsamic vinegar
2 garlic cloves, pressed or chopped finely
2 tsp mustard
juice of 1 lemon
1 TBS Worcestershire sauce
pinch of salt and pepper
1/4 cup basil cut very thin.
Whisk all ingredients together in a bowl. Put flank steak and marinade in a zip lock bag. Marinade for at least 2 hours.
Grill  Let rest for 10 minutes and cut across the grain.

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