July 14-20

by Alison Mountford on July 9, 2014

 

I love summer! I know technically it started a few weeks ago,but summer cooking starts now! This week some of my favorite

watermelon saladsummer time classics are available from our local farms.

Eggplant – many people tell me they don’t enjoy it, but I challenge you to try our layered eggplant parmesan. So many people (even professionals) undercook eggplant and I’d guess that why you might think you don’t enjoy it. This is the perfect eggplant-lover-in-training dish.

Heirloom Tomatoes – we avoid inferior tomatoes all year just waiting for these beauties to arrive. Salt, (our local awesome Seka Hills) Olive Oil, Basil, Fresh Mozzarella. That’s all you need.

Watermelon – we’re making a cold tomato and melon soup. Perfect for those bundled up, foggy nights when you wish you were summering in Cape Cod or Tahoe.

 

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WEEKLY MENU

MAINS:

King Salmon with a Tamarind Glaze (D GF)

Chicken with Romesco Sauce (D N)

Lamb Tagine with Carrots, Tomatoes, Squash, Green Beans and Spiced Broth (GF)

Pork Schnitzel with a Parsley and Carraway Crust

Eggplant Parmesan Casserole with Mozzarella, Marinara and Basil (D V)

 

VEGGIES:

Green Beans seared with Sesame and Sweet Soy Sauce (GF V)

Heirloom Tomato Salad with Basil, Fresh Mozzarella and Seka Hills Olive Oil (D GF V)

Asian Slaw made with Crunchy Noodles, Almonds, Carrots, Radishes, Cabbage and a Tamarid Ginger Glaze (V)

Seared Broccolini with Shallots and Sherry Vinegar (GF V)

Vegetable Medley with Cucumbers, Cauliflower, Tomatoes,  and Kale with an Olive Dressing (GF V)

 

GRAINS/STARCHES

Black Rice with Tomatoes, Radishes and a Cilantro Dressing (GF V)

Quinoa with Caramelized Fennel, Feta Chesse, Tomatoes and Arugula (D GF V)

Couscous with Almonds, Lemon, Basil, and Golden Raisins (D N V)

Roasted Red Potatoes with Spring Onions and Herbs (D V)

Polenta Fries (GF V)

 

OUR SUGGESTED PAIRINGS

King Salmon with a Tamarind Glaze, Asian Slaw and Black Rice

Chicken with Romesco Sauce, Seared Broccolini and Quinao

Lamb Tagine, Vegetable Medley and Couscous

Pork Schnitzel, Heirloom Tomato Salad and Roasted Red Potatoes

Eggplant Parmesan, Green Beans and Polenta Fries

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