Stone Fruit salad

  • 1 1/2 cups pitted and sliced mixed stone fruit (peaches, plums, apricots, cherries)
  • 1 shallot, thinly sliced
  • ¼ cup marcona almonds or hazelnuts
  • sharp greens (watercress)
  • mint
  • 6 Tbs. extra-virgin olive oil
  • 3 Tbs. Champagne vinegar or white wine vinegar
  • 1 tsp. Dijon mustard
  • Sea salt and freshly ground pepper, to taste
  • ¼ cup crumbled goat cheese cheese

http://www.myrecipes.com/recipe/stone-fruit-salad-with-toasted-a... http://whatsgabycooking.com/summer-stone-fruit-salad/ https://www.williams-sonoma.com/recipe/watercress-and-stone-frui...

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Bloody Mary Tomato Salad

  • cherry tomatoes, halved
  • chopped red onion
  • diced celery, optional

  • 3 tablespoons Sherry vinegar, divided

  • 3 tablespoons prepared horseradish
  • 2 tablespoon Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon celery salt
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Based loosely on http://www.epicurious.com/recipes/food/views/flank-steak-with-bl...

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Menu for the week of June 17 (Mexican)

Menu for the week of June 10

Tomato Tart

Sat: Grilled Tuna steaks w/pimento fresh tomato sauce? w/ veg
Sun: ????
(make tart crust (make extras? Try w/ whole wheat?) and cheese mixture, make gazpacho)
Mon: Gazpacho https://audreyandjon.com/recipes/spanish-gazpacho
Tue: Salad + ”tapas”
Wed: https://audreyandjon.com/recipes/fresh-tomato-tart-chevre
Thu: https://audreyandjon.com/recipes/fried-chickpeas-chorizo-and-spi...
Fri: Tapas night / gazpacho / salad

Menu for the week of June 3

Neapolitan Pizza

Sat: https://audreyandjon.com/recipes/grilled-marlin-lime-butter-sauce w/grilled veg
Sun: Steak w/ bbq leftovers,
cure salmon: https://audreyandjon.com/recipes/juniper-cured-salmon
Make grainbowls
Make tom. Sauce with tomato pieces, add salt
Mon: Out?
Tue: artisanal pizza w/onions, basil, prosciutto and arugula salad on top
Wed: Cured salmon salad w/ goat cheese
Thu: morel and ramp omelet with green salad? (http://www.westword.com/restaurants/recipe-wednesday-ramp-and-mo... )
Fri: Leftovers / Cured salmon toasts w/ avocado, goat cheese?

Menu for the week of May 27 (Spring)

Strawberry Salad

Sat: https://audreyandjon.com/recipes/lao-crispy-rice-salad tacos
Sun: https://audreyandjon.com/recipes/poached-salmon-peas-and-mushrooms
Mon: BBQ!
Tue: https://audreyandjon.com/recipes/strawberry-almond-and-pea-salad
Wed: BBQ leftovers
Thu: Pasta w/ Mixed sauteed spring vegetables (fiddleheads, asparagus, mushrooms...) topped with https://audreyandjon.com/recipes/garlic-scape-pesto cream sauce
Fri: Moar BBQ or omelet

Menu for the week of May 13

Meat Lasagna

Sat: https://audreyandjon.com/recipes/meat-lasagna [make 2!]
Sun: Grill: Burgers, corn, veg [smoke salmon!]
Mon: https://audreyandjon.com/recipes/shrimp-saganaki
Tue: Composed salad: salmon, peas, asparagus, other spring veg, greens
Wed: Lasagna
Thu: https://audreyandjon.com/recipes/panzanella-salad
Fri: Out/Seventh Hill

Wheat sandwich bread

Bread

This recipe presumes a bread machine.

  • 1⅓ c water
  • ¼ c grains (fast-cooking better)
    ⅛ c gluten
    2 cups wheat flour
    1 c less ⅛ white flour
    2 T dry milk
    2 t salt
    3 T honey (use a T measure to make indents in the flour, pour in)
    3 T butter in small pieces
    just less than 2t yeast on top

Add ingredients in order - the gluten and flour will "float" on top of the water, make sure the grains you add are in the water to soak.

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