My Menu Blog

2 cucumbers
1 med. onion
½ red bell pepper
1 cup plain yogurt
¼ cup fresh dill leaves, stems removed
2 or 3 slices of feta cheese

1. Slice cucumbers, onion and pepper.
2. Place sliced veggies in large bowl.
3. Add yogurt and dill to food processor and pulse 2 or 3 times.
4. Pour yogurt into bowl w/ veggies and toss to coat.
5. Refrigerate for 1 hr. Feta cheese may be crumbled on top of salad or slices may be placed on top with dill sprigs for garnish.

½ cup green onion, thinly sliced
1 tsp. garlic, finely chopped
2 tbs. olive oil
1 large red bell pepper, diced finely
3 cups tomato, seeded and diced
½ cup Parmesan cheese, grated
2 tbs. parsley, chopped
1/8 tsp. cayenne pepper
8 oz. dry linguine or spaghetti

1. Sauté onion and garlic in oil until soft. Add red bell pepper and sauté until tender crisp (about 2 min.) Stir in tomato and cook over high heat until juice evaporate. Stir in cheese, parsley, cayenne pepper, and pepper; reserve.
2. Cook pasta and drain well. Toss hot pasta with reserved tomato mixture. Serve immediately or at room temp.

• 1 red pepper, quartered and de-seeded
• 1 eggplant cut into thick slices
• 2 tbspbalsamic vinegar
• 4 tbsp olive oil
• salt and pepper
• t tbsp fresh tarragon, finely chopped
• 4 oz goat cheese, softened
• 1 cup tapenade

1. whisk together balsamic vinegar and oil
2. brush mixture onto all sides of red pepper and eggplant, salt and pepper veggies
3. grill vegetables 4-5 minutes per side or until browned
4. blend goat cheese and chopped tarragon
5. spread cheese  and tapenade on bread, top with vegetables

2 lbs. beef stew meat, cut into 1 in. chunks
1 tsp. salt
½ tsp. freshly ground black pepper
2 cloves garlic, mashed
1 tbs. olive oil
3 cups beef broth
2 tsp. chopped fresh sage, or 1 tsp. dried
3 carrots, cut into 1-in. chunks
2 cups 1-in. potato cubes
1 cup fresh, or frozen and defrosted petite peas

For the Sage Parmesan Biscuits:

• 2 cups Bisquick
• ½ cup freshly grated Parmesan cheese
• ¾ cup milk
• 1 tsp. dried sage

1. For the stew: Sprinkle beef with salt, pepper and garlic. In a 3 qt. ovenproof casserole or Dutch oven, heat the oil. Add meat, browning it on all sides for 6-8 min. When the meat is browned, add broth, stirring to scrape up any bits that have stuck to the bottom of the pan. Add sage, carrots and potato cubes. Cover and simmer 35 min.
2. Add corn and peas and continue to cook fo another 10-15 min. The sauce will appear thin, but will thicken when the biscuits bake. (The stew can be refrigerated at this point for 2-3 days, or frozen for up to 2 mos. Allow to come to room temp. before baking.) Preheat oven to 375°F.
3. For the Biscuits: In a large mixing bowl, combine Bisquick and Parmesan cheese. Add milk and sage, stirring with a fork to combine. Turn the dough out onto a floured board and knead 5 times. Roll the dough out to ½ in. thickness, cut out individual biscuits with a 2-in. cutter and place on top of stew. Or transfer the entire crust to the top of the stew, cutting it to fit. Bake the stew in the preheated oven for 17 to 20 min., or until the biscuits are browned and the stew is bubbling.

8 slices Jewish-style rye bread
Dijon mustard
1 lb. thinly sliced corned beef
8 oz. thinly sliced Fontina cheese
1/2 sweet onion (such as Maui or Vidalia), thinly sliced
4 tbs. (1/2 stick) butter, divided

1. Assemble sandwiches, add butter to skillet over med. heat, cook both sides until golden brown and cheese melts.

1 (3 1/2 lb.) flat-cut and well trimmed corned beef brisket
1 onion, studded with 10 whole cloves
3 large cloves garlic
3 large sprigs each of fresh thyme, and flat-leaf parsley, tied together
1 large bay leaf
1 tsp. mustard seed
1/4 tsp. black peppercorns
12 small (2 oz.) white onions, peeled
12 small red potatoes, well scrubbed
6 peeled carrots, cut crosswise into thirds
1 (2 lb.) head cabbage, cut into 8 wedges

1. Place beef in an 8-qt. pot. Add cold water to cover by 1 in. Cover; bring to boil. Reduce heat to low; simmer 5 min. Skim foam from top.
2. Add onion, garlic, herb bundle, bay leaf, mustard seed and peppercorns. Cover; simmer 2 1/2 hrs. With slotted spoon, discard onion with cloves, garlic, herb bundle and bay leaf.
3. Add white onions; cover. Simmer 20 min. Add potatoes, carrots and cabbage. Cover; simmer 20 min., until beef is fork tender and vegetables are crisp tender. Remove from heat.
4. To serve: Transfer vegetables to platter, halve potatoes. Place beef on cutting board; slice thinly across grain.

1 1/2lbs. boneless, skinless chicken breast
1/4 tsp. salt
1/4 tsp. pepper
2 tbs. EVOO
7-8 sprigs fresh Italian parsley (rinsed)
1 tsp. Italian seasoning
1/2 cup dry white wine
2 med. yellow squash
1 med. zucchini
1 cup fresh green beans
3 fresh garlic cloves
1 cup matchstick carrots
1 cup pre-diced onions
1 (14.5oz) can diced fire -roasted tomatoes (undrained)

1. Preheat large saute apn on med-high 2-3 min. Season chicken with salt and pepper on plate. Wash hands. Place 1 tbs. oil in pan, swirl to coat.
2. Add chicken to pan, cook 2-3 min. on each side or until browned. While chicken cooks, chop parsley coarsely.
3. Add parsley, 1/2 tsp. of the Italian seasoning  and wine to chicken. Reduce heat to med-low; cover and simmer 6-8 min. or until internal temp. reaches 165 degrees F.
4. Meanwhile, cut squash and zucchini in half lengthwise; then cut into 1/4-in-thick slices. Trim ends of green beans and discard; but beans into 2-in.-long lengths. Chop garlic coarsely.
5. Remove chicken from pan and set aside. Add remaining 1 tbs. oil and 1/2 tsp. Italian seasoning along with garlic, to pan; cook 1 min. Stir in remaining ingredients (except tomatoes); cook 5-7 min., stirring often, or until vegetables begin to soften.
6. Stir in tomatoes; cook 4-5 min. more or until vegetables are desired tenderness.
7. Transfer vegetables to serving dish. Slice chicken, arrange over vegetables, and serve with pasta.

• 3 tbsp olive oil
• 2 lbs boneless pork tenserloins
• 1/2 cup chicken broth
• 1/2 cup creamy peanut butter
• 1/2 cup hoisin sauce
• 2 tsps minced fresh ginger
• 2 tsps minced garlic
• chives for garnish

1. Heat oven to 375 degrees, spray shallow baking dish with non-stick spray
2. Heat oil in large skillet over medium-high heat
3. Season tenderloins liberally with salt and pepper and brown on all sides in skillet.
4. Transfer to roasting dish and roast 15 minutes or until internal temperature reaches 16o degrees
5. Whisk chicken broth, peanut butter and hoisin sauce together in a small saucepan until smooth.  stir in ginger and garlic. remove from heat.
6. Transfer roasted tenderloin from oven to cutting board and tend with foil and allow to rest 10 minutes.
7. To serve, slice pork into medallions and drizzle with peanut sauce.  Garnish with chives.