Although it is summer, and I am supposed to be lying around reading novels and watching kids splash in the pool, I am actually experiencing full-bore busy-ness with only occasional moments to drink beer on the porch or pretend to garden. (I guess that’s kind of a giveaway about my gardening prowess – I’m thinking that people who actually grow stuff did a lot of work in the spring and are now doing things like mulching and weeding. Or whatever it is that they do).
People around here still need to eat, though, and its starting to be possible to use fresh, perfect things from the farmer’s market. No tomatoes yet, or eggplant, or melons, but there are onions and potatoes and herbs, and the start of zucchini and broccoli. I have decided on a week of dinners that alternates between labor-intensive and ridiculously easy, on the chance that on an “easy” night I will find myself with time to sit on the porch, feet up on the railing, drinking iced tea (or Red Stripe) and finishing the mystery that has been sitting by the side of my bed since Hannibal crossed the Alps. Here’s what’s cooking on Forest Street this week:
Burgers with Cheese, Red Onions and Avocado; Potato Chips; Strawberries
Definitely pushing the “easy” button here. Just try to make me feel guilty.
Asian Marinated Grilled Chicken Thighs; Thai Noodles with Peanut Sauce; Melon
Depending on my level of inspiration I will either make or buy the marinade for the chicken thighs; the noodles are delicious and fairly healthy, and I like them cold just as well as hot.
Breakfast Burritos; Fresh Pineapple
Chorizo, scrambled eggs, onions and jalapenos cooked together and rolled in a flour tortilla with hot sauce and cool pineapple on the side.
Time-consuming. Unhealthy. Fabulous.
Grilled Italian Sausage Sandwiches; Potato Chips; Fresh Fruit
These will be the standard grilled Italian sausages in a roll with some melted provolone and a healthy dollop of sauteed onions and peppers. We will have eaten all of the fruit by Wednesday, so I’ll go look for something that looks good – maybe peaches or plums.
Again, labor-intensive, but worth it. A perfect summer dinner with a bottle of Corona and a walk to Tastee Twist for ice cream later in the evening. (Fireflies mandatory).
Ribs; Fried Potatoes, and Coleslaw
I will use my “lazy” slowcooker-to-grill method for the ribs. I have been loving very young, un-peeled red potatoes or fingerlings sliced very thin and fried in a pan with olive oil and onions and topped with a little Fleur de Sel (and possibly white truffle oil), and I never made cole slaw this week, as I was supposed to, so I still owe everybody some cabbage.