Recipes from the Weekly menu section -
Monday:
Pesto Sauce - see recipe link http://meredithsfoodforlife.blogspot.com/2008/06/ode-to-farmers-market-recipe.html. Toss one cup of pesto sauce over 1 lbs. of freshly cooked pasta (your choice). Around the edge of the serving bowl, add 1 cup of grape tomatoes, sliced in half.
Tuesday:
Grilled Rib Steaks with Salt and Rosemary Butter
3 lbs. boneless rib club steak (about 4 large)
1/4 cup Kosher Salt
4 Tbls. unsalted butter, room temp.
2 med. sprigs of fresh rosemary
Remove steaks from refrigerator before grilling and place on a platter. Heavily sprinkle salt on all 4 steaks on each side and allow them to sit at room temperature for about 20-30 minutes.
Meanwhile, remove rosemary leaves from stem and chop finely. Mix with butter and let sit at room temperature.
Grill steaks about 6-7 minutes per side and when each steak comes off the grill, place 1 Tbls. of butter on each hot steak. Serve
Wednesday
Portabella Mushrooms with Goat Cheese and Tomato-Basil Salad
http://www.gourmetsleuth.com/portobellosportabellas.htm
2 very ripe tomatoes, seeded and chopped
2 cloves of garlic, minced
1/4 cup washed, fresh, basil: chopped
1/4 cup pitted Kalamata Olives, chopped
1/4 cup extra virgin olive oil
3 Tbls. Balsamic Vinegar
1/2 cup goat cheese, crumbled
4 Large Portabella Mushroom Caps - cleaned (gills removed)
4-5 Tbls. Olive Oil + basting pastry brush
Kosher Salt
In a med. bowl, combine tomatoes, garlic, basil and olives. In a small bowl, slowly whisk vinegar into oil until well mixed. Pour over tomatoes.
Brush both sides of caps with oil and sprinkle with salt
Grill mushrooms about 2-3 minutes per side on indirect heat (the outsides of the grill).
Remove from grill and sprinkle with goat cheese and 3-4 Tbls. tomato salad. Top with a little more cheese and serve.
Thursday
Grilled Balsamic Chicken Cutlets
3/4 cup of Extra Virgin Olive Oil
1/3 cup Balsamic Vinegar
2 Tbls. fresh Thyme, chopped
2 garlic cloves, minced
1 1/4 Lbs. thinly sliced chicken cutlets
Mix all ingredients except chicken in a medium bowl. Place chicken in a heavy zip back and pour ingredients inside. Mix well and allow to marinate at least over night.
Grill chicken cutlets about 3 minutes per side over direct heat(as long as they are super thin!) and perhaps an extra minute over indirect heat
Friday:
Salad with Shredded Chicken and Feta Cheese
1 head, romaine hearts, chopped
1 cucumber, sliced
1 red pepper, sliced and chopped
1 carrot, shredded
1/2 cup crumbled feta cheese
2 slices, red onion
6 oz. Grilled Balsamic Chicken Cutlets, chopped
Juice of 1 large lemon
2 Tbls. Extra Virgin Olive Oil
fresh pepper
In a large bowl, combine all ingredients and toss well.
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