One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry.
Don’t fall off your chair. After a self-imposed menu hiatus while traveling and dealing with the crazies, the menu is back. This week I’m celebrating the return of local produce with greens and the first tomatoes of the season (mine are just turning red as of this weekend!), as well as the warmer weather and getting outside to cook instead of slaving over the stove or heating up the house with the oven.
A few of my favorite people are doing some really cool grilling things this week and this month, and I wanted to share them with you. Simple Bites has a complete grilling week set up, covering all the basics from salad to dessert on the grill. Swing over and check it out. Second, Marla from Family Fresh Cooking and Dara from Cookin’ Canuck have been hosting a Get Grillin’ Event with giveaways for each category. Not only are the prizes wonderful, but the recipes are fabulous as well. If you’re looking to be inspired with your outdoor cooking, you’ll want to head over and check them out.
Monday – Grilled Caesar Salad with Grilled Seafood
Tuesday – Grilled Balsamic Vegetables with Tofu
Wednesday – Grilled Steak Sandwich with Melted Cheese & Basil Aioli
Thursday – Rosemary Grilled Scallops and Creamy Gruyère Polenta
Friday – Grilled Pizzas
The Preparation Shortcuts:
1. Drain your tofu and press to expel extra liquid the day before so it’s ready to go when you want to toss it in with the vegetables on Tuesday.
2. Use extra romaine leaves for the steak sandwich on Wednesday and extra bread for the croutons. Grill the steak beforehand, perhaps while you’re doing the vegetables Tuesday, and then heat briefly before assembling the sandwiches Wednesday. This makes it a perfect last-minute meal.
3. Use the same Saint Andre cheese from the sandwich in the polenta.
4. Make your dough ahead of time and store just before the rise in the refrigerator. Remove and allow to rise prior to grilling. Use all your leftover vegetables and meat to top off the grilled pizzas.
The Shopping List:
8 ounces scallops
1 pound flank steak
2 chicken breasts
2 large portabella mushrooms
1 red onion
2 red bell peppers
1 small jar anchovy paste
4 ounces Parmesan cheese
10 ounces Saint Andre cheese
6 ciabatta rolls (2 for croutons)
extra virgin olive oil
white wine vinegar
whole wheat flour
Garden or Farmers Market
3 romaine hearts
2 cups green beans
2-3 cups plum tomatoes
1 cup fresh spinach leaves
Last week from Food for My Family: