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Dinner

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#9301 Pat

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Posted 14 July 2014 - 05:44 AM

Caprese bruschetta
Mixed lettuce salad with arugula, tomatoes and cucumber; miso-ginger vinaigrette
Leftover grilled chicken breast and drumsticks
Quinoa and gigande bean salad with quick pickled banana peppers


#9302 ktmoomau

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Posted 14 July 2014 - 10:43 AM

Last night was meatball pizza with red sauce.  I didn't have mozzarella so I used smoked provolone slices and parmesan cheese.  


But I learned fast how to keep my head up 'cause I
Know I got this side of me that
Wants to grab the yoke from the pilot and just
Fly the whole mess into the sea. The Shins
www.rrbmdk.com
www.katelintaylor.com


#9303 DaveO

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Posted 14 July 2014 - 10:57 AM

I've been working on variations of this recipe on strawberry and tomato sauce from Rose's Luxury.   The other night was the best.

 

Started with a little bit of tomato paste, added 1 small can of diced tomatos then added roughly equal parts fresh plum tomatoes and fresh strawberries all cut up.   Stewed for a long time.  Added mirepoix with heavy carrots, onions and a little celery, added significant garlic, spiced with a little sweet Italian sausage and added chopped up rosemary at the end over fresh pasta.  

 

Easily the best version to date.  The strawberries weren't overpowering or dominant but added terrific additional flavoring and depth.  

 

Now I need to get to Rose's, reluctantly wait in line, and try their version for further education and development.  ;)



#9304 Tweaked

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Posted 14 July 2014 - 11:00 AM

Poha (Indian flattened rice) with cashews and coconut.  Fried egg.  Mango pickle.  Sambal.

 

poha2.jpg


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#9305 porcupine

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Posted 15 July 2014 - 05:52 AM

fusilli with honey mushrooms, pea shoots, cherry tomatoes, pecorino toscano, hot pepper flakes

salad of baby greens and sunflower sprouts

watermelon with feta, Thai basil, jalapeno

a few slices of dry salami, olives, and a small wedge of a soft-ripened cow milk cheese

 

I love this time of year.


Elizabeth Miller
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#9306 Pat

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Posted 15 July 2014 - 06:33 AM

Mixed lettuces and arugula, tomato, and cucumber; miso-ginger vinaigrette
Tuna melts with sliced tomatoes and smoked Gouda
Sauteed Romano beans with bacon, smoked paprika, smoked grilled eggplant, and sherry vinegar


#9307 bettyjoan

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Posted 15 July 2014 - 07:31 AM

Grilled NY strip sandwiches with sauteed peppers and onions

Romaine salad with tomatoes and goat cheese


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#9308 lperry

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Posted 15 July 2014 - 07:14 PM

Eastern Shore farmers' market zucchini with penne, goats' milk feta, mint, and red pepper flakes

Peaches doused with cognac and stirred periodically while I cooked the pasta dish



#9309 Pat

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Posted 16 July 2014 - 06:58 AM

Leftover mixed lettuces and arugula, tomato, and cucumber; miso-ginger vinaigrette
Soft corn tacos with grilled sirloin, peppers, and onions; sour cream; guacamole


#9310 lperry

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Posted 17 July 2014 - 08:04 AM

Shaved fennel (from the garden) with lemon, a little olive oil, salt, pepper, and shaved pecorino Romano cheese

New potatoes in a tarragon vinaigrette, tossed with minced chives and fresh tarragon

Peaches with cognac



#9311 Pat

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Posted 17 July 2014 - 08:51 AM

Leftover mixed lettuces and arugula, tomato, and cucumber; miso-ginger vinaigrette

Chilaquile casserole



#9312 zoramargolis

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Posted 17 July 2014 - 10:18 PM

pan roasted duck breast with fresh plumcot pan reduction sauce based on glace de viande with some pomegranate molasses and sherry vinegar

barley-corn-green chile salad

green beans with lemon

 

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#9313 lperry

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Posted 18 July 2014 - 07:59 AM

Fairy tale and Japanese eggplants (garden) in a Thai green curry (homemade paste) with lots of Thai sweet basil

Jasmine rice

Peaches in cognac



#9314 Pat

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Posted 19 July 2014 - 07:09 AM

Penne and rotini with basil-parsley pesto and red and yellow cherry tomatoes

Broiled lamb loin chops



#9315 lperry

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Posted 19 July 2014 - 09:33 AM

Rice noodles and julienned carrots tossed with Thai basil pesto.  This is an amazing recipe.  I subbed Vietnamese soy sauce for the fish sauce, but otherwise made it as written and will be making this one again with the mass of kaenip that is overgrowing my garden.  Next time I'm going to try Chinese toasted sesame paste instead of the peanuts, and I will cut or even omit the sugar. 


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#9316 Pat

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Posted 20 July 2014 - 06:48 AM

London Broil

German potato salad with baby new potatoes

String beans

Corn on the cob



#9317 porcupine

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Posted 20 July 2014 - 05:08 PM

I need some dinner ideas.  Have to feed twelve non-foodies before a meeting Tuesday evening.  All I've been making recently is grain and veg salads.  I can't even think of meat in this weather, but most of these people will be weirded out by a meal not centered on protein.  Main requirement is something that can be prepped in advanced, and maybe even served at room temp.  If it were October maybe I'd roast a few cider-glazed pork tenderloins...  what's a good summery treatment for a tenderloin?   help


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#9318 Pat

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Posted 20 July 2014 - 06:10 PM

I need some dinner ideas.  Have to feed twelve non-foodies before a meeting Tuesday evening.  All I've been making recently is grain and veg salads.  I can't even think of meat in this weather, but most of these people will be weirded out by a meal not centered on protein.  Main requirement is something that can be prepped in advanced, and maybe even served at room temp.  If it were October maybe I'd roast a few cider-glazed pork tenderloins...  what's a good summery treatment for a tenderloin?   help

 

What about pasta with pesto and some chunks of cooked chicken breast?  Can be served hot, cold, or room temp, so long as it's not out real long from the fridge.  Add parsley or spinach to the basil for the pesto to keep it at a greener color if you make in advance.  You could also throw chopped tomatoes or halved cherry tomatoes on top.  And bread on the side.



#9319 zoramargolis

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Posted 20 July 2014 - 06:18 PM

what about room temp. panzanella with chunks of fresh mozzarella and/or cut-up grilled chicken thighs, and lots of fresh basil?

 

re: something summery with pork tenderloin. how about a pork version of vitello tonnato:  maiale tonnato?



#9320 lperry

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Posted 22 July 2014 - 08:07 AM

Summer rolls to use up the overgrown kaenip from the garden.  FIlled with bean threads, yellow squash stir-fried in sesame oil, and loads of Thai basil and mint, all wrapped in the kaenip leaf before rolling.  Nuoc cham on the side. 

Daiquiris.



#9321 Pat

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Posted 22 July 2014 - 08:20 AM

If it were October maybe I'd roast a few cider-glazed pork tenderloins...  what's a good summery treatment for a tenderloin?   help

 

It's kind of late, since I assume you need this today, but I saw an article with recipes for a cold summer dinner on The NY Times website yesterday.  The article includes a recipe for cold pork roast (loin, not tenderloin) with fennel and green beans.

 

Last night we had mashed sweet potatoes with butter and maple syrup, corn on the cob, and buttered baguette (me) or cotta and mortadella on a buttered baguette with cornichons and homemade pickled banana peppers (husband).



#9322 ktmoomau

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Posted 22 July 2014 - 10:39 AM

Last night I breaded and fried two halibut fillets for fish sandwiches on Portuguese rolls with lettuce, tomato and homemade tartar sauce with mayo, relish, Key Lime Hot Sauce and Old Bay.  Side of a few tater tots and a slice of peach pie with a little bit of ginger.


But I learned fast how to keep my head up 'cause I
Know I got this side of me that
Wants to grab the yoke from the pilot and just
Fly the whole mess into the sea. The Shins
www.rrbmdk.com
www.katelintaylor.com


#9323 zoramargolis

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Posted 22 July 2014 - 11:24 AM

last night:

antipasto plate with Olli salami, olives, sungold tomatoes, cucumber slices, Taleggio, goat gouda, and Roquefort with crackers

linguini with fresh tomatoes, olive oil, garlic, grated romano and parmesan cheese and fresh basil

 

sliced peach and nectarine with cream

 

2012 comolaluna palomino



#9324 porcupine

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Posted 23 July 2014 - 06:44 AM

room-temperature buffet spread for a club meeting:

sourdough bread

chicken salad with tarragon, capers, green olives, celery (sour cream and yogurt rather than mayo; didn't know how folks would react to raw egg)

tomato, mozzarella, basil salad

roasted corn with lime and manchego

gemelli with pesto

cucumbers and feta with Thai basil and white wine vinegar

white beans, fennel, and parsley salad

white peach-blueberry galettes

 

not quite ready for the oven (needed to fold the others and egg-wash; forgot to take an after pic):

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#9325 Pat

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Posted 23 July 2014 - 07:04 AM

Baguette and goat’s milk brie
Salad of red and green leaf lettuce, red and yellow cherry tomatoes, cucumber, and mushrooms; buttermilk ranch dressing
Leftover lamb loin chops
Leftover corn on the cob
String beans


#9326 zoramargolis

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Posted 23 July 2014 - 07:27 AM

Aperol spritzers

chilled corn and buttermilk soup with multigrain toast

eco-friendly chorizo, new potatoes, cherry tomatoes, green and yellow zucchini

Toigo canteloupe

 

2006 Glorioso rioja



#9327 ktmoomau

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Posted 23 July 2014 - 08:21 PM

I made a variation of this galette tonight, I didn't roast the garlic I just tossed it on top of the ricotta.  And I didn't roast the squash, but I used summer squash, I just put it in raw and cooked it a bit longer than the recipe states.  I also didn't have fontina so I used a bit more parmesan than it called for it was really tasty.  A great way to use squash or zucchini.  I might make another one for this party I am going to Friday night. https://food52.com/r...-garlic-galette


But I learned fast how to keep my head up 'cause I
Know I got this side of me that
Wants to grab the yoke from the pilot and just
Fly the whole mess into the sea. The Shins
www.rrbmdk.com
www.katelintaylor.com


#9328 Pat

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Posted 24 July 2014 - 08:05 AM

Lamb meatball "sliders" with tzatziki
Broiled King salmon
Plain couscous
Leftover maple mashed sweet potatoes
 
I impulsively purchased half a pound of ground lamb at Whole Foods yesterday.  It was on sale and they often don't even have it when I'm looking for it, so I took the opportunity.  I had no idea what I was going to do with it and had already planned on salmon for dinner.  I'd also bought some whole wheat hot dog buns for turkey sausages I was planning to grill over the weekend.  I always end up with extra hot dog buns when I buy them and find myself looking for creative ways to use them up.  (I find they don't freeze well.)  So I cut several buns into 2-inch segments and put a small baked lamb meatball in each with a little tzatziki. It made for a nice small course.
 
We've got several meatballs left, so if I end up with extra buns after I'm done with the sausages, I'll make more mini sandwiches.  Otherwise, we'll just eat them plain.


#9329 ktmoomau

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Posted 24 July 2014 - 10:28 AM

 

Lamb meatball "sliders" with tzatziki
Broiled King salmon
Leftover maple mashed sweet potatoes
 
We've got several meatballs left, so if I end up with extra buns after I'm done with the sausages, I'll make more mini sandwiches.  Otherwise, we'll just eat them plain.

 

I love to use extra meatballs Cava Grille style and make a rice bowl with them.  I just used some extra pork meatballs up by throwing them in some Top Ramen with some other stuff, lamb might be an interesting flavor for that. One can never have too many meatballs in my book.


But I learned fast how to keep my head up 'cause I
Know I got this side of me that
Wants to grab the yoke from the pilot and just
Fly the whole mess into the sea. The Shins
www.rrbmdk.com
www.katelintaylor.com


#9330 DaveO

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Posted 24 July 2014 - 09:20 PM

Pasta with stewed fresh veggies and herbs, chicken marinated in mediterranean spices, garlic, oil and lemon

 

fresh peaches over ice cream



#9331 zoramargolis

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Posted 24 July 2014 - 09:37 PM

baguette with homemade cultured butter

slow roasted salmon (wild chinook for me, farmed for J.--his preference) with dill, parsley and chives

haricots verts with olive oil, garlic and lemon

roasted new potatoes with pimenton

 

peach clafouti

 

2013 Royal chenin blanc



#9332 Pat

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Posted 25 July 2014 - 06:55 AM

I love to use extra meatballs Cava Grille style and make a rice bowl with them.  I just used some extra pork meatballs up by throwing them in some Top Ramen with some other stuff, lamb might be an interesting flavor for that. One can never have too many meatballs in my book.

 

Hmm.  Some times I serve them with egg noodles.  I've never been to Cava Grille, so I don't know what their bowls are like.  I'll find something to do with them.

 

Last night I decided to salvage some tortilla chips that seemed to be stale straight out of the first opening of the bag.  I figured that heating them would overcome the staleness.  Unfortunately, the oven is not working very well.  The ordeal of making simple nachos has pushed me to having to make an expensive repair appointment...

 

Baby arugula and baby spinach, red and yellow cherry tomatoes, cucumber; buttermilk ranch dressing
Nachos with black beans, jack and habanero cheddar, chili beef, scallions, and avocado-tomatillo salsa; sour cream


#9333 porcupine

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Posted 26 July 2014 - 06:46 AM

It's kind of late, since I assume you need this today, but I saw an article with recipes for a cold summer dinner on The NY Times website yesterday.  The article includes a recipe for cold pork roast (loin, not tenderloin) with fennel and green beans.

 

I forgot to say thank you for posting this link.  It was too late, but it looks good, so I've bookmarked it for a future meal.  :)


Elizabeth Miller
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http://elizaberryblog.wordpress.com/


#9334 zoramargolis

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Posted 26 July 2014 - 10:16 AM

last night:

g&t for J

charcoal-grilled spice-rubbed tri-tip--a long time since I have seen, let alone grilled a tri-tip. I was reminded why it was in regular rotation before we moved east. delicious!

grilled baby bok choy

grilled baguette

pan-crisped halved leftover new potatoes

peach clafouti redux, this time with some heavy cream

 

Sunshine pils



#9335 Pat

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Posted 26 July 2014 - 10:43 AM

Salad of baby spinach, baby arugula, and red and yellow cherry tomatoes; homemade buttermilk ranch dressing

Mustard Chicken from the newest David Lebovitz cookbook

Buttered boiled new potatoes with dill



#9336 porcupine

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Posted 27 July 2014 - 06:37 AM

favorite "it's really summer now" meal: chopped fresh tomatoes tossed with basil, fresh mozzarella, really good olive oil, and pasta.

 

Does anyone else think this whole "tunnel tomatoes" trend is bs?  It is.  They aren't much better then Florida tomatoes in January.  Growers need to KITFO and stop trying to push the season.  Tomatoes just aren't going to taste right in June in this area.  Same goes for peaches.


Elizabeth Miller
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#9337 Pat

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Posted 27 July 2014 - 07:53 AM

Salad of baby spinach, baby arugula, avocado, cucumber, feta, and red and yellow cherry tomatoes; herb vinaigrette
Grilled chicken breasts and drumstick with bbq sauce
Grilled zucchini and yellow summer squash
Corn on the cob with melted butter
Grilled hot Italian turkey sausages
-Whole wheat hot dog buns
-Grill-roasted poblano peppers
-Homemade quick-pickled banana peppers
 
I recycled the marinade for the squash into a salad dressing.  I had never thought of doing that before.  The squash had been washed before marinating, so it seemed safe enough.


#9338 naxos

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Posted 27 July 2014 - 09:33 AM

Zora- where did you buy the tritip?
It is a favorite of ours but hard to find in DC metro area.
Thank you

#9339 Xochitl10

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Posted 27 July 2014 - 09:27 PM

Penne tossed with broiled sockeye salmon and garlic scape/almond pesto


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#9340 zoramargolis

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Posted 27 July 2014 - 10:22 PM

Zora- where did you buy the tritip?
It is a favorite of ours but hard to find in DC metro area.
Thank you

Whole Foods Tenleytown--hadn't seen it there before, but I'm not a regular shopper at their meat counter. Tri-tip is also available at Organic Butcher of McLean, which is owned by a former Californian.

 

dinner tonight for members of J's family

 

minted g+ts

smoked eggplant baba ghanoush/hummos hybrid

pita chips

marinated olives

 

caprese salad

watermelon-feta-mint salad

Bonaparte multi-grain baguette with homemade cultured butter

2013 Mulderbosch rose

 

charcoal-grilled yogurt/herb marinated lamb chops

grilled spice-rubbed chicken tenders

Mirai corn on the cob

2011 Bastide Miraflors

 

cultured buttermilk-peach clafouti

creme chantilly



#9341 The Hersch

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Posted 27 July 2014 - 10:33 PM

Zora- where did you buy the tritip?
It is a favorite of ours but hard to find in DC metro area.
Thank you

 

As I think I mentioned somewhere else, it seems that the one item that Trader Joe's always, always has is tri-tip roasts. It's almost like their signature product. You might not find it anywhere else around here, but you'll always find it at TJ's.


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#9342 dcandohio

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Posted 28 July 2014 - 07:08 AM

Trying to eat sensibly after vacation excess!
Grilled bi-color corn
Grilled local yellow squash
Salad of campari tomatoes, avocado, garden basil, olive oil, champagne vinegar
Grilled peaches with black pepper and honey

Shut up and pour another glass of wine, please.


#9343 Pat

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Posted 28 July 2014 - 07:28 AM

Salad of baby spinach, baby arugula, avocado, cucumber, feta, sliced hard-boiled eggs, and red and yellow cherry tomatoes; homemade buttermilk ranch or herb vinaigrette
Leftover grilled chicken breast with bbq sauce
Leftover buttered corn on the cob
Macaroni and cheese (habanero cheddar cheese with broccoli, grill roasted poblano peppers, and sauteed button and shiitake mushrooms)
 
The oven's still not fixed, so it was a stovetop mac and cheese that I ran under the broiler, which is functional enough for that purpose.






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