First things first.... Let's talk Giveaway!
A big thank you for everyone who participated in the StoneGable Flora Doora Giveaway! And a big thank you to Jane, at FLORA DOORA for making Margaux for one dear StoneGable reader.

The winner was selected by Random Number Generator and is...

Jacqueline, At Cabin And Cottage

Congratulations, Jacqueline!

Please e-mail me your address and I'll send Margaux right along to you.

Now here's what's ON THE MENU MONDAY...

Avocado Salad~ Steak Topped Taco Bowls

Recipe: Alvocado Salad~ Steak Topped Taco Bowls
I could eat Mexican, Tex-Mex, Southwest almost every night! Look at this gorgeous salad! A meal of deliciousness in a tortilla bowl! My sweet, sweet friend Rett from Gazebo House made this culinary delight. She is not only a great cook and decorator but is a gifted seamstress. Click HERE to view her recipe~ OLE'!

Grilled Balsamic Chicken
Barley Salad

Recipe: Barley Salad
On of the first friends I met through blogging was the Tablescaper. Her blog is so beautiful and genuine. She uses her own photography (something I admire greatly) and is a master Tablescaper (something I aspire too). She is a fast and tried and true friend. Blogging would not be the same without Ms. Tablescaper. So when she presented this summery Barley Salad and I saw the gorgeous pictures I know that it would end up ON THE MENU MONDAY! For this luscious recipe and a visit click HERE.

Tomato And Olive Tart
Arugula Salad With Parmesan, Pine Nuts In A  Lemon Vinaigrette

Recipe: Tomato And Olive Tart
I can't wait to try this!
1 pkg puffed pastry
4 oz. red cherry tomatoes, cut in half
8 oz. yellow cherry tomatoes, cut in half
1/2 cup sun dried tomatoes packed in oil, chopped
1/2 cup black olives, such as kalamata, pitted and cut in half
1/2 cup Parmesan cheese
1/4 olive oil
fresh basil, chiffonades
salt and pepper

Preheat oven to 425 degrees.

Put tomatoes, olives and oil in a bowl. Add salt and pepper. Mix.

Roll out puffed pastry to a 10 x 12 rectangle. Put pastry on a parchment lined baking sheet for in a rectangle tart pan. Score 1/2 edge all around the pastry and prick the bottom with a fork.

Carefully spoon the tomato mixture on to the puffed pastry, avoiding the edges.

Bake for 12-15 minutes until the puffed pastry has risen and is brown.

Remove from oven and sprinkle with cheese and basil.
Printable Recipe

Recipe: Arugula Salad With Parmesan, Pine Nuts In A Lemon Vinaigrette

1 bag of FREST baby arugula
1/4 cup shaved good parmesan
3-4 TBS toasted pine nuts
1/4 cup good olive oil
juice of 1 juicy lemon
1/4 tsp dijon mustard
good dash of kosher salt
Put the bagged arugula in a large salad bowl.
 In a small jar add oil, lemon juice, mustard and salt. Put lid on jar and shake to emulsify. Pour just enough dressing over arugula to coat. Refrigerate the rest.
Add parmesan and pine nuts. Mix. Serve immediately!
Printable Recipe

Zucchini Boats
Caprese Towers

Recipe: Zucchini Boats
When I saw these delicious looking zucchini I was delighted! My zucchini are offering up their last hurrah and they will be made into these yummy zucchini boats! Lisa from House Dressing has a winner of a recipe as well as a stunning blog! Go visit her and see all the creativity going on over there... and get the recipe by clicking HERE.

Recipe: Caprese Towers
When garden tomatoes are abundant, I thoroughly enjoy them in a caprese salad! Summer perfection!

fresh garden tomatoes
fresh mozzarella
fresh basil
very good olive oil
very good sea salt~ I am using a pink salt
balsamic olive oil, you guessed it... very good

Cut tomatoes about 1/2~ 3/4  inch thick. Cut fresh mozzarella about the same. 
Cut basil into chiffonades and then chop finely. Save a few pretty tops of a basil plant for garnish.

Pour a small pool of olive oil in the center of the plate.

Stack 3 rounds of mozzarella and 3 tomato rounds alternately. I use a round cookie cutter to cut the mozzarella to match the radius of the tomatoes... it looks much prettier.

Drizzle more olive oil over the top of the stack so it runs down the sides.

 Sprinkle sea salt over the stacks and around the plate. Do the same with the fresh basil.

Drizzle a little balsamic vinegar around the edge of the plate. Use a light touch! Too much will spoil the delicate balance of flavors.

Add the basil garnish to the top of the stack.
Savor with a crusty piece of bread to mop up every last drop of summer infused oil!

Grilled Flank Steak Quesidillas
Fresh Salsa
Mexican Explosion Salad

Recipe: Grilled Flank Steak Quesidillas
1-1 1/2 lb flank steak
1/2 cup olive oil
2 TBS balsamic vinegar
2 TBS lime juice
1 clove garlic, crushed
salt and pepper
1/4 cup olive oil
1-2 large onions, sliced into thick rounds
1 red pepper, cored and quartered
1 cup Monetary Jack Cheese
1 cup good salsa, homemade recipe follows
8 8-10 " flour tortillas

Combine olive oil, balsamic vinegar, lime juice and garlic in a zip lock bag and squish with your hands to mix.
Salt and pepper flank steak and add to bag. Let marinade for 30 minutes, up to 4 hours.

Preheat grill to medium high.  Brush onions and peppers with olive oil and grill in a basket until slightly charred.
Grill flank steak till medium. Remove vegetables and steak from grill. Let steak rest, tented, for about 10 minutes and then cut in thin slices on the diagonal, against the grain.

Place a cast iron griddle, smooth surface up, on the grill. Shut lid to let it heat up.

Meanwhile, assemble quesidillas on a sheet pan. Place 4 tortillas on the pan.  Divide the steak among the 4 tortillas. Top the steak with onions and peppers. Add 2 TBS. salsa to each quesidilla and  1/4 cup cheese. Top with remaining tortillas

Brush a little olive oil on the griddle pan. Slip the quesidillas onto the griddle and cook a few minutes each side until the cheese is melted and the tortillas are light golden brown.
Serve with extra salsa and a lime wedge.
Printable Recipe

Recipe: Fresh Salsa
I am mildly allergic to cilantro, so I do not add it to my recipes.
6 large roma tomatoes, diced
1 medium yellow onion, finely chopped
1 small green pepper, finely diced
1 small can green chiles, finely diced
1 garlic clove, finely minced
2 TBS olive oil
dash of white balsamic vinegar
1-2 TBS lime juice
2 tsp. fresh parsley, finely chopped (parsley can be replaced with cilantro)

Combine all ingredients and let flavors marry for a couple of hours. Keep in refrigerator.
Printable Recipe

Recipe: Mexican Explosion Salad

1 bag romaine salad
1/2 cup canned Mexican corn, drained
1/2 cup black beans, rinsed well and drained
1/2 sharp cheddar cheese
1 tomato, diced
Mexican ranch dressing, recipe follows
Tortilla Strips or Nachos, crushed

Place salad, corn, beans, cheese and tomato in a salad bowl.
Southwest Ranch Dressing:In a small bowl, mix 1/4 bottle of ranch dressing, 2 tsp pkg. taco seasoning, and 2TBS salsa. Mix well.
Dress salad and add tortilla chips or crushed nachos.

SATURDAY: Soup Day~ Slow Cooker Day

Recipe: StoneGable French Onion Soup
This is such an easy and absolutely wonderful, full-flavored soup! I am using my sweet onion from my garden in this most loved soup! For recipe and pictorial foodie tutorial, click HERE.

Salmon En Croute
Panzanella Salad
Corn On The Cob

Recipe: Salmon En Croute
I know, puffed pastry twice this week. Well, it IS indulgent, isn't it!
This is a beautiful looking and scrumptious tasting main dish! Puffed Pastry makes this easy meal company worthy! I am adding blanched asparagus to each pastry bundle. To view recipe and how-to's click HERE.

Recipe: Panzanella Salad
As long as I have summer tomatoes, this wonderful and delicious salad will be a weekly welcomed dish on the menu! To see the recipe and a tutorial filled with mouthwatering tomato pictures, click HERE.

Now let's see what's on YOUR menu this week!

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