Weekly Menu

Summer is winding down... school is beginning for many... football practices are now 3-a-days, and there are only a couple of weeks before Labor Day.  My veggie garden is an unruly tangle of vines and tendrills and big, big leaves! The birdhouse gourds and pumpkins are popping up everywhere including my compost bin! I am busy harvesting and canning and finding uses for all of StoneGable's bounty.

This week StoneGable's menu was helped along by some wonderful recipes from fellow blogs. One of the best things about blogging in finding recipes that others have taste tested and approved!

So thanks to the wonderful people behind, Designs By Gollum, Butter Yum, Faithfulness Farm, Mimi's Kitchen and Podso.

Grilled Salmon with Strawberry Salsa
Roasted Broccoli with Garlic Oil
Fresh Garden Tomatoes

Recipe: Grilled Salmon With Strawberry Salsa
Doesn't that sound delicious? Wait till you see the photos! Michael Lee at Designs By Gollum is not only a wonderful author, decorator, and blogger but she is a GREAT cook. Host of Foodie Friday, a blogland favorite, Michael Lee makes everything a must try recipe! Click HERE for this savory with a little sweet recipe.

Oven Roasted Tomato Sauce with Artichoke Cheese Ravioli
Garden Salad with Champagne Vinaigrette

Recipe: Oven Roasted Tomato Sauce
This recipe makes me weak in my knees! The thought of taking garden tomatoes and roasting them... yum! I am putting the brilliant sauce over store bought Artichoke Cheese Ravioli. This recipe comes from Butter Yum. Perusing her blog is like looking through a high end food magazine. I even have a "favorites" file named "Butter Yum". Click HERE for the recipe!

Chicken Florentine Casserole
Nebraska's Dorothy Lynch Salad

Recipe: Chicken Florentine Casserole and Nebraska's Dorothy Lynch Salad
My whole dinner tonight comes from a wonderful blogging buddy of mine, Gail, at Faithfulness Farm. Gail or Mrs P. This blogger can cook! She is a contributor to the wildly popular Gooseberry Patch cookbooks. Now that is a glowing endorsement! When I saw this recipe I took the whole meal! Click HERE for a filling and delicious meal!

Sticky Ribs
Corn On The Cob
Arugula, Shaved Parmesan And Pinenuts With A Lemon Vinaigrette

Recipe: Sticky Ribs (Prep begins Tuesday night)
The ingredient list is long, but it is NOT a complicated recipe. You need to have a chunk of your day at home to make this because of the roasting time. Very well worth it!
1 cup dark brown sugar
3 TBS kosher salt
1 TBS dry mustard
1 TBS ground fennel
1 tsp pepper
1 TBS smokey Hungarian paprika
4 racks of baby back ribs (2 1/2 lbs each)
1 TBS butter
1 onion, chopped
3 cloves garlic, pressed
1 1/2 tsp dried thyme
1 cup ketchup
1/2 cup chili sauce
1 cup cider vinegar
1 cup beef broth
1/4 cup worchestershire sauce
3 TBS molasses

Line 2 large rimmed baking sheets with heavy aluminum foil. Mix sugar, salt mustard, fennel, pepper and paprika in a bowl. Pat ribs dry with a paper towel. Put in rimmed baking sheet and rub with dry rub mixture.
Cover with foil and refrigerate overnight.

Preheat oven to 250 degrees. Pour off any liquids that have accumulated in the baking sheets, cover again and roast in oven for about 3 hours, until rib meat is tender BUT not falling off of the bone.

Meanwhile, in a saucepan, add butter and melt over medium heat. Add onion and cook until translucent. Add garlic and thyme and cook for 1 minute. Add remaining ingredients and  cook for about 30 minutes until sauce is thickened.

Preheat grill to medium high. Brush liberally with barbecue sauce. Grill for 5-10 minutes until charred and tender. Remove and let rest for 5 minutes. Cut between the bones and serve with barbecue sauce and lots of napkins!

Friday: Company's Coming
Faux Veal Marsala
Smashed Potatoes with Roasted Garlic
Fresh Green Beans
Caprese Salad With Homemade Mozzarella Cheese (upcoming post~ very easy!)
Individual Blueberry Raspberry Pies with Homemade Vanilla Ice Cream (upcoming Foodie Friday)

Recipe: Faux Veal Marsala
I LOVE, LOVE, LOVE Veal Marsala. I just love almost anything made with Marsala wine. So when my sweet friend, Podso, posted this faux version made with boneless turkey ( chicken can be used too) breasts cutlets. I knew it would be on the menu! I love her blog~ so full of fun, recipes, and a beautiful account of day to day life! Click HERE for a special treat!

Pasta With Corn Pesto
Roasted Asparagus

Recipe: Pasta With Corn Pesto
I am almost delirious about the prospects of this recipe!!!! This is so interesting and just different enough to be a signature dish!  Mimi's Kitchen is a blog worth following! Her upscale recipes are so inspiring.  Click HERE  for the inspiration.

Sunday: Soup Day
Italian Wedding Soup
Garden Tomatoes

Recipe: Slow Cooker Italian Wedding Soup
1 small onion, chopped finely
1/3 cup chopped fresh Italian parsley
1 large egg
2 cloves garlic, minced
1 tsp kosher salt
1/2 cup bread crumbs
1/2 cup grated Parmesan
8 ounces ground chicken or turkey
8 ounces ground pork
Freshly ground black pepper

6 cups chicken broth
1 TBS olive oil
1 cup carrots, diced or cut into matchsticks
1 cup celery, diced
1 head escarole, chopped (fresh spinach or curly endive can also be used)
2 cloves garlic, finely chopped
Salt and pepper to taste
1/4 cup locatelli or romano cheese
1/4 cup acini di pepe pasta (or other small pasta)

Preheat oven to 350 degrees.
In a large bowl mix the first 10 ingredients. Do not smoosh the ingredients, mix gently so meatballs don't get tough. Make small meatballs with about 2 TBS of mixture and put on rimmed baking sheet. Bake about 15 minutes until done.

In a large skillet add olive oil and heat over medium high heat. Add carrots and celery and saute for 4 minutes. Add to slow cooker. Add all the remaining ingredients EXCEPT pasta and cook on high for 3 hours. Add pasta during the last hour of cooking. Serve with more romano cheese.

Sneak Preview Of Foodie Friday Post

Single Serving Blueberry Raspberry Pie

I am joining I'm An Organizing Junkie for Menu Plan Monday.
I am participating in Marvelous Menu meme at Ask Ms Recipe.


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