Life is still a little crazy in these parts, but I am trying valiantly to strike a balance between what’s easy (mainly all things marinated and/or grilled with something fresh and something starchy on the side) and what’s interesting to cook and eat. The Farmers’ Market is just starting to have things that were actually grown here, and I don’t want to miss anything while its in season. Although its always subject to change depending on my whims, and what I find at the market on Saturday morning, here’s what I think we’re eating on Forest Street next week:
Out to Dinner
We’re headed to Crunchy’s, a local burger and pizza place with a great beer selection, popular with college students. Its safe for those of us in our Golden Years during the summer.
Grilled Chicken Breasts with Barbecue Sauce, Rice Pilaf and Roasted Carrots
The roasted carrots are from a “Barefoot Contessa” cook book, and it may just be too hot to run the oven, in which case the carrots (hopefully the same small, sweet local variety I found at the market last week) will be grilled, instead.
Leek, Potato and Tarragon Soup and Homemade Bread
If its as cool as its been lately, the soup will be hot and i will actually bake bread. If its Africa Hot, I’ll chill the soup a la Vichyssoise and buy a couple of good baguettes. I am hoping to find leeks, potatoes and tarragon fresh at the market.
Pan Fried Chicken Breasts, Risotto with Vegetables
The chicken breasts will be breaded lightly, and for the risotto I’ll use whatever is fresh and local at the market – zucchini, scallions, green beans…its all good.
Ribs, Coleslaw and Baked Beans
I’ll do the ribs using my slow cook-and-finish-on-the-grill method, and do a partial cheat for the coleslaw by buying the shredded cabbage but making my own dressing. I still haven’t decided if I’m going creamy mayonnaise-y or vinegar-y. The beans will, I confess, be produced mainly through the use of a can opener and the application of direct heat.
Tandoori Chicken Sandwiches, Potato Chips and Strawberries
The chicken recipe comes from “The Bon Apetit Cook Book,” and is new to me. I am still fixated on Indian food, and it seemed like a way to get a little Mumbai into our lives without frightening the horses.
Fettucine with Prosciutto, Peas and Lemon Chive Sauce and Salad
Another recipe from “The Bon Apetit” book, that calls for a number of fresh ingredients I should be able to find at the Farmers’ Market.