We have a guest blogger this week: my mother-in-law, Ronnie. She says that I have inspired her to start menu planning again and sent me a copy of her menu for the week. I hope you enjoy it!
Monday: Grilled London Broil, Summer Veggie Potato Salad, and Tomato Cucumber Salad. She included the recipe for the potato salad along with a picture. I can’t wait to try it!
1 ½ pounds small red potatoes
8 ounces green beans, trimmed
1 cup fresh corn kernels
½ of a small red onion, chopped
2 tablespoons white wine vinegar
1 tablespoon extra virgin olive oil
2 teaspoons whole grain mustard
¼ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons chopped fresh tarragon
1. Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Over medium-high heat, bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, 15 to 20 minutes. Drain and let cool. Cut the potatoes into bite-size pieces.
2. Fill a medium saucepan with water and bring to a boil. Add the beans and cook until just tender, 3 to 5 minutes. Drain into a colander and immediately run them under cold water to stop the cooking.
3. In a large bowl, combine corn, onion, potatoes, and green beans.
4. In a small bowl, whisk together the vinegar, oil, mustard, salt, and pepper. Drizzle over the salad and sprinkle in the tarragon. Stir the salad and serve.
Tuesday: Grilled Chicken with Peach Salsa, grilled corn on the cob, and a Garden Salad (grill extra chicken for Friday). Peach season is upon us and I love the idea of using peaches in such an inventive way.
2 1/4 c. chopped peeled peaches (2 large)
1 Tbsp. chopped Fresno or banana pepper
1 Tbsp. sugar
1 Tbsp. fresh mint chopped
2 tsp. lemon juice
Combine all ingredients in bowl and let marinate 15 min or more. Serve with grilled chicken.
Wednesday: Steak, Feta, and Olive quesadilla. Use leftover sliced London Broil from Monday. Heat 1 Tbs oil in large skillet, add 1 Cup fresh spinach, 1 1/2 oz cream cheese, 1/4 cup feta cheese crumbled, 10-12 Castelvetrano (or Kalamata) olives. Cook 2 min, remove from pan and wipe pan with paper towels. Spoon 1/4 cup of mixture and sliced steak over half of each tortilla and fold tortilla in half. Add oil back to pan and cook quesadillas 2 at a time, about 3 min on each side or until browned. Cut each quesadilla into 4 wedges. Serve with plain Greek yogurt.
Thursday: Slow Cooker Pork Chalupas. This recipe is courtesy of Six Sisters’ Stuff. It serves 8-10 people, so I would probably cut everything in half. This recipe is delicious! I remember the first time she made it for us at the beach last summer. The leftovers are delicious on nachos or baked potatoes, as sandwiches, in burritos, or on top of rice bowls.
1 (2-3 lb) pork shoulder roast
½ pound dry pinto beans
1 onion, diced
4 cloves garlic, minced
2 (4 oz) cans green chili peppers
1½ tablespoons chili powder
1½ tablespoons ground cumin
1 tablespoon oregano
1 tablespoon salt
1. Spray slow cooker with nonstick cooking spray. Place roast inside slow cooker.
2. In a separate bowl, mix together the beans, onion, garlic, green chilis, chili powder, cumin, oregano, and salt. Pour over the roast, then add enough water to the slow cooker so that the roast is almost completely covered.
3. Cook on low heat for 8-9 hours, checking about half way through to make sure there is still water and add more water if needed.
4. When roast is done cooking, remove bone and fat and shred using two forks. Return pork to the slow cooker in the leftover liquid and serve on tortillas with your favorite toppings, like sliced cucumbers, radishes, or cabbage, avocado, pico de gallo, and sour cream.
Friday: Basil, Blackberry, and Grilled Chicken Salad. Use leftover grilled chicken from Tuesday. Whisk together in large bowl: 2 Tbs white balsamic vinegar, 1 1/2 tsp honey, 1 1/2 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp pepper. Add fresh salad greens, basil leaves (stems removed) and red onion then toss gently to coat. Divide salad among 4 plates and top evenly with fresh blackberries, goat cheese, and leftover grilled chicken, sliced or shredded.