Saturday, July 06, 2013

Menu Time: July 8th - 12th, 2013

There is no such thing as too much grilled food . . but we're taking a little break this week anyway and only grilling once. This week there are great beef and chicken deals out there to coincide with the Independence Day holiday. Even if you're not grilling this week take advantage and stock up the freezer. We're also starting to get to stone fruit season, Sprouts has had some great deals on peaches and nectarines already this summer.

Monday - Weeknight Coq au vin

What is usually a winter dish for us gets called up this week because I have a hankering for braised chicken. We usually make a quick bowl of cous cous on the side to soak up the sauce and a quick green salad. Find the recipe here.

Tuesday - Dump stuff out of cans and call it a salad.

A quick pot of quinoa, can of black beans, some cumin, orange zest, chopped almonds, diced avocado and tomato and a handful of chives and you are ready for dinner. The leftovers make great burritos with some leftover steak or chicken in them.

Wednesday - Burgers, microwave mac and cheese and grilled veggies

I couldn't abandon the grill completely this week and since it's getting fired up I'll quick grill whatever veggies look good at the farmer's market on Sunday at the same time. Meanwhile a quick Mac and Cheese in the microwave will round it out.

Thursday - Spiced Red Lentil Dal, steamed rice and sautéed spinach.

Super easy, super quick and if you are looking to go vegetarian one night a week not a bad option.

Friday - Spaghetti and meatballs

Comfort food food after a busy week. Having some meatballs stashed away in the freezer makes this a ton easier and quicker. If you don't already have a favorite sauce recipe check out this one.

If you read this far you deserve a treat. Pick up some of those peaches this week and try this;

  1. Split peaches in half, remove stone and brush with a neutral oil.
  2. Heat grill to high and get the grates good and clean.
  3. Place peaches cut side down and grill for about 2 minutes, peaches should still be quite firm. 
  4. Flip peaches over and put a cube of butter and 1/2 tsp of brown sugar into each peach. 
  5. Turn grill down to medium and cook until butter and sugar are melted.
  6. Serve with vanilla ice cream.
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