Well, my girls finally returned from their Grand Canyon Adventure but don’t worry, I won’t leave you hanging. We will finish the adventure on the blog. I’m happy to have them home and Dave was glad that they made it home before Father’s Day. We’re glad they’re home and can’t wait to try some new recipes with them!
Monday: Fish Po’Boy sandwiches with zucchini fries, and slaw. My garden is going crazy producing zucchini and summer squash so I’m going to attempt making fries with them. I’m going to cut them into french fry sized strips and bread them with seasoned panko bread crumbs and bake until crispy. We’ll have extra tartar sauce for dipping fries.
Tuesday: Vegetable Lo Mein Noodles with chicken and garden vegetables and a side of potstickers. This is simply the noodle version of fried rice. It’s a great way to use up leftover pasta and extra garden veggies. Simply cut your vegetables into thin strips so they’ll incorporate into your noodles better. I’m planning on using onions, mushrooms, summer squash, and green beans along with chicken marinated in soy sauce.
Wednesday: Hawaiian Pork Bowl. This is not another one of my “Bun” bowls. It’s simply a Hawaii inspired rice bowl. I’m going to marinate a butterflied pork tenderloin for 1 hour in sweet tea made with 1 cup boiling water, 2 Irish breakfast tea bags, and 1/4 cup sugar. I’m going to grill it along with wedges of red onion and fresh pineapple. Assemble bowls over white rice: pork, onion, pineapple, diced avocado, bacon, and jalapeno. Serve with a dressing made from lime juice, olive oil, cilantro, salt, and pepper alongside fresh lime wedges and soy sauce. Here’s a link to my version and here’s a picture of my inspiration.
Thursday: Sausage burgers on pretzel buns with cucumber/tomato salad, and fries. Hopefully we will have used up the zucchini on Monday and can have potato french fries today. Otherwise you may be hearing about how we made zucchini chips today.