Whenever I’m at a loss for what to make for Saturday dinner I just look back a year, or two, for inspiration. That is, after all, one of the reasons I record our Saturday night gathering menus.
Menu
Oven Barbecued Ribs
Buttered Shells with Parsley
Grilled Green Beans with Sesame
Skillet Braised Carrots
Parker House Rolls
Chocolate Chip Cookie Dough
This week’s menu started with the chicken tenders. Ted does an amazing job with them however we don’t do them often because the coat every horizontal surface with first flour, and then hot oil. I built the rest of the menu with stuff I was in the mood for over the past week.
Menu
Chicken Tenders
Mashed Potatoes
Roasted Brussels Sprouts
Delicata Squash with Red Onion and Z’atar
Corn Bread (ala Alton Brown)
store-bought apple pie
This week we celebrated friend J’s birthday with two of her favorite things – scalloped potatoes and pineapple upside down cake. I filled in the pieces with other favorites.
Menu
Baked Ham with sour cherry glaze
Scalloped Potatoes
Cauliflower Green Olive Salad
Spanish-style Chickpeas
Pineapple Upside down Cake
Sometimes dessert leads the way when planning our weekly Saturday night gathering menu. This week my husband had a hankering for some oatmeal raisin cookies. I said I’d make them on Saturday night. Then we finished up a particularly delicious batch of macaroni and cheese so we, obviously, needed to make more. Pork loin was on sale and then it was just a matter of choosing from the items at the farm stand to fill-in the rest of the menu.
Menu
Roast Pork Loin
Ted’s Macaroni & Cheese
Roasted Cauliflower
Zucchini Pancakes
Oatmeal Raisin Cookies
Just a menu this week, not feeling particularly inspired to write much more.
Menu
Grilled Chicken Thighs
Noodle Salad
Beets with candied tangerine peel
Carrots with Onions and Butter
Rustic Wheat Muffins
Menu
Grilled Kielbasa and Chorico with BBQ sauce
Pierogies with Caramelized Onions and sour cream
Succotash
Beets with candied tangerine
Ted’s homemade bread
Blueberry-Lemon Tart
In an effort to minimize heat generation in the kitchen (’cause it is July and steamy) I prepped and cooked over the course of the day. Baking took place earlier in the day, eggs were hard cooked a bit later with the exhaust hood running strong and the mains were reheated just before dinner. The strategy, along with some strategically placed fans, seemed to work well.
Menu
Beef or Black Bean Summer Squash tacos
with various toppings (avocado, tomato salsa, corn+chili salsa,
sour cream, cheese, diced tomatoes)
Deviled Eggs
Mixed Greens
Banana Bread
Cherry Clementine Popsicles
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