I feel like I say this every week, but I’m kind of excited about the menu for this week. I used to work for this crazy little “Bistro” (I guess that’s what you would call it) in Maine, and we served a version of the Grilled Prosciutto Wrapped Peach Salad there.
It’s been a while, but it’s actually really simple to make so figured we’d give it a go. Be sure to read below the menu for either full recipes, or at least a solid description of how we make everything.
This Is How We Do It:
Curry Meatball Naan Tacos
Grilled Prosciutto Wrapped Peach Salad
We actually used to use a George Foreman grill to do this, but you could also use a regular grill. Just wrap a piece of prosciutto around a wedge of peach that you’ve cut. Repeat so that everyone you’re serving will end up with 4-6 wedges. Place on top of a bed of mixed greens. Drizzle with either a balsamic reduction or balsamic vinegar, and olive oil. Finish off with cracked black pepper.
If you have the time, you could make the risotto yourself, but we use either the frozen mushroom or asparagus risotto from Trader Joe’s, 2 bags for this recipe. It’s really yummy. Use 1/2 lb of bay scallops and 1/2 lb of 21-25 tail off shrimp. Cook those per the package directions if frozen. If they are thawed, saute over medium high heat in olive oil for just a couple of minutes, or until they are not translucent any more. Mix it all together and top with shaved Parmesan, fresh black pepper, chopped parsley, and a little squeeze of fresh lemon.
Grilled Cheese and Tomato Soup
Go as simple or as fancy as you feel. Sometimes some good old white bread and American cheese is all it takes, and other times a little brie or fontina on brioche is what you feel like. It really doesn’t matter because melted cheese is always good.
Pork Tenderloin, Rice Pilaf, Caprese
I have some of the Sweet Bacon Jam left from Week 28 so we’ll rub it all around a pork tenderloin then grill it. A little of TJ’s version of San Francisco’s treat, and a caprese salad, and you’ve got one of our favorite Summer meals.
Chicken, Shroom, Spinach Couscous
Creamy Tuscan Garlic Chicken
One of my friends at work sent me this recipe from The Recipe Critic, and I can’t wait to try it! She substituted quinoa for the pasta, but we’ll likely go full carb on this one.