Weekly Menu IV: Recipes

For much of what follows, the recipes are already listed on the blog site at left. The new recipes appear below.

Monday - Kansas City Ribs and Grilled Tequila-Lime Shrimp with Creamy Potato Salad and Black Bean and Corn Salad (see: http://meredithsfoodforlife.blogspot.com/2008/06/route-66-party-recipes.html)

Tuesday - Burgers and 'Dogs with appropriate trimmings

Wednesday - Fettuccine with Heirloom Tomatoes, Basil, and White Wine

Fettuccine with Heirloom Tomatoes, Basil, and White Wine
1 lbs. fettuccine
2 lbs. heirloom tomatoes, seeded and coarsely chopped
3 shallots, finely chopped
3 garlic cloves, minced
1/4 cup basil, chopped
4 Tbsp. Olive Oil (see link and photo) + 2 Ttp.
1/4 cup white wine
1/2 cup grated Parmesan Cheese

In a large pot, bring water to boil for the pasta. Cook pasta according to directions and drain well - do not rinse. Return pasta to its pot after draining.

Meanwhile, warm oil in pan set over med heat. Saute shallots for about 3-5 minutes, to soften. Add garlic and saute another 2 minutes - lower heat so as to not burn garlic. Add tomatoes and saute another 3-4 minutes, add wine and raise heat to boil wine for about 1 minute. Lower heat to medium, add basil and mix. Take sauce off heat and pour onto pasta and mix in cheese. Pour remaining 2 teaspoons of oil over the pasta and sauce.
http://www.theolivepress.com/


Thursday - Sauteed Lemon-Lime Chicken Cutlets with Rice and Steamed Broccoli

Sauteed Lemon-Lime Chicken Cutlets

1 1/2 lb. chicken cutlets, thinly sliced
2 scallions, finely chopped
2 garlic cloves, finely chopped
2 Tbsp. fresh dill, chopped
Juice of 2 limes
Juice of 2 lemons
5 Tbsp., divided, Limonato-Meyer Lemon Olive Oil (see:http://www.theolivepress.com/store/storedetail.asp?)department=Infused+and+Flavored+Oils&sku=1021)

In a large pan, warm 2 Tbsp. oil over medium-high heat. Add 3 cutlets and saute, adding salt and pepper to both sides, until both sides are browned. Remove from pan and place on a plate. Repeat with remaining chicken, adding 1 tbsp. of Oil, if needed.

Once all chicken has been cooked and removed from the pan, add 2 Tbsp. oil and warm to med.-high heat. Add scallions and saute about 2 minutes. Add garlic and saute another minute. Add both juices and bring to a boil for 1 minute. Pour any collected juices from chicken back into the saute pan and continue to boil another minute. Add dill and pour sauce over chicken.

Friday - Cantaloupe wrapped with Prosciutto di Parma followed by Pasta with Pesto Sauce (for pesto sauce see: http://meredithsfoodforlife.blogspot.com/2008/06/ode-to-farmers-market-recipe.html)