Well?

Salads

Split-pea soup. Corned beef and cabbage. Hearty pot roast with mashed potatoes. Pork goulash and buttered noodles. A big steaming pot of chicken and dumplings.

Turkey?

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Chocolate?

Spaghetti?

What are you implying?No, that would be dessert.

I tend to doubt that the category "Rachael Ray Photographs That Aren't Scary" actually contains any photographs, but the picture with the turkey and the picture with the chocolate reach a whole new level of scary. Yeesh.

Lamb burgers with cumin & feta, on rosemary rolls from Atwater. Chopped salad of tomatoes, vidalia onions, cucumbers and mint. Strawberries for dessert.

Because that's what we're having.

Whole chicken (spatchcocked) marinated in orange juice, cumin, lime, S&P, garlic, some hot pepper and then smoked over some nice wood. Serve with home made cole slaw. Made this a few nights ago and it was killer.

What time's dinner

I plan on using leftover lamb chops to make an entree salad. Blue Suede Moo cheese, spring onions, sauteed fresh peas-heck-maybe even leftover pommes dauphinoise.

tuna melts... no miracle whip

I've been making antipasto platters the past couple of nights, and that's been working well. Salad is one of the components

Anything that can be done on the grill and out of the kitchen. We grilled homemade italian sausage links, homemade kielbasa, and burgers on the grill Saturday, smoked ribs on sunday (but they are time consuming and clearly weekend food), quesadillas with grilled chicken last night, and tonight we are doing these beautiful thick pork chops from Wegman's on the grill. The nice thing about my grill is that it has a huge cooking surface (1,000 square inches) and a side burner that is actually powerful enough to use. I can cook and entire dinner on it without having to use my oven or stovetop.

We're also having chicken caesar salad this week, pizza on the grill (first attempt at using the grill), and quiche (which sadly I will need to cook in my oven the day before). Grilled portabellos on rolls are also a nice change from meat in this weather.

Thus, I plan to make a Spanish tortilla large enough for leftovers to become a sandwich, though I will roast beets some time later in the week.

Last night: beet greens boiled, drained, chopped and sautéed in olive oil w caramelized onion and a couple of cloves garlic. Mixed w pasta (dried) that was cooked in the salted, pink beet-water and then everything tossed w cool, creamy ricotta and a little pecorino.

Leftover mixture of greens went into today's potato and chickpea salad for lunch. Picking up a lemon to squeeze over the lot.

Tonight: poached egg over asparagus w crusty sunflower flax bread, or maybe the latter toasted and spread w maro (fava bean purée). Then cooking up some soba noodles for a cool salad tomorrow.

Well Dan, what did you make from the suggestions? The suspense is killing us.

Homemade pasta with fresh pesto and chicken.

Boquerones, gazpacho, and esquexiada...

You should get takeout from American Flatbread, and eat it in front of the TV while watching Rachael Ray.

Since nobody else on this board seems to do either...