A little late, but luckily August has 5 weeks and I only have 4 weeks of menus, so this will bridge the gap.
I was traveling last week and have my niece for the next week and a half. We had a hiking adventure today, despite a cloudy day. Tomorrow is the county fair and Tuesday we’re on a moose hunt.
But my guess is what she’ll remember most is the duck rescue. Here is an update on the Duck rescue mission.
This week’s menus (printable PDF) can be found here: July Week 4 Menu
Monday features Grilled Beef Kebabs and Asian Coleslaw
Personally, we’ve been adding corn on the cob to every meal. Also, fresh peaches are everywhere, so if you’re inspired, click here for Peach Week, a bunch of yummy peach recipes in case you might actually have any leftover.
The weekly shopping list can be found here: July Week 4 Shopping List – it’s color coordinated with the recipes, so it’s easy to skip any items you won’t be using.
Thursday spotlights one of my favorite slow-cooker recipes, Portuguese Beef and Friday features Bacon Grilled Cheese.
And since Wednesday’s ingredients include grilled shrimp, this is a must, an oldie but a goody (watch with Captions ON, trust me):
Enjoy!
Bonus recipe:
The dressing will easily last a week in the refrigerator. And you can grill then refrigerate the chicken a night or two before when grilling another meal.
Spicy Peach Dressing
- 2 large peaches, peeled, pitted and quartered
- 1/2 cup red wine vinegar
- 2 tablespoons chopped cilantro (or Italian parsley)
- salt and pepper to taste
- 1 jalapeño or other hot pepper, halved and seeded
- 1/2 cup olive oil
Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate. Shake well before serving.
Spinach Chicken Salad
- 3 boneless, skinless chicken breast halves
- 1/2 small sweet yellow onion, thinly sliced
- 1 lb cleaned baby spinach leaves
- 1 cup chopped, toasted walnuts
- 1 peach, peeled, pitted and thinly sliced
- 3 ounces crumbled bleu cheese or chevre
Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (170 degrees at center).
Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.
Serving: 4 to 6
What’s on your plate this week?
rikyrah
I love kebabs…one of my favorite foods.
there is no better desert in the world, than a good peach cobbler. it’s downright addictive.
Felonius Monk
@rikyrah:
I always have trouble finding good peaches to make that peach cobbler, but last week I had a really good lemon cobbler. My all time favorite tho’ is cherry cobbler.
Also too, kebobs is good.
Barbara
I am going to try the chicken with peach spinach salad. I assume you add the sliced peaches to the salad, but it didn’t actually say. I just have to make sure my kids don’t eat all the peaches. Or else find more.
ThresherK
In CT the blueberries are past here and I’m waiting for the peaches.
ArchTeryx
Ohgod those beef kababs look good. What cut of beef do you use on them, and are they grilled, baked, or fried on a stovetop?
(And yeah, I was just howling the first time I saw the Swedish Chef doing the Popcorn Song. The caption writer looked like he worked for the same outfit that did the opening credits to Monty Python and the Holy Grail).
Major Major Major Major
Man, all your recipes look so great. We’re going to cook tomorrow, maybe I’ll finally try some! It’d be nice to mix up our usual menu these days of Chinese food.
debbie
My eyes were way too big at the farmer’s market this week. I can either eat four peaches every day or make individual peach and blueberry crisps tomorrow.
Kay Eye
A bad year for peaches in the Texas Hill Country. I’ve missed them. Somehow, a bumper crop of okra is cold comfort.
schrodingers_cat
I finished my cooking for the week. This morning I roasted veggies, eggplant, summer squash, red and yellow peppers, made pasta. This evening I made masoor dal (red lentils), chicken curry with peppers and tomatoes (my take on the classic vindaloo), steamed some artichokes. Taking a break before I help husband kitteh with the clean up.
LesGS
Hey, TaMara, I’m getting a lot of carrots and tomatoes in my weekly subscription veggies box, and I really enjoy cinnamon/allspice with beef (stifado is one of my favorites in a slow cooker), but I’m not understanding how to cut the steak in the molho recipe. Is that one steak cut into 4 pieces (not especially “thinly sliced”), or a steak thinly sliced, using a quarter of that in each of the layers? (Sorry if this question isn’t clear…)
NotMax
One of the very few things I miss from the mainland is making a trek the first week of August to a particular farm market in order to get orchard fresh Hale Haven peaches, each roughly the size of a grapefruit.
@Kay Eye
One so rarely hears anyone described as having an okra and cream complexion.
Keith P.
My appetite for home cooking has been almost nil for a couple of months now. Usually, going to the grocery store is a kind of meditation/relaxation for me (as is making grocery lists, which I inherited from my mom). But I cannot get interested in making anything. My main foods have been Chinese takeout (Chinatown style, not Americanized) and burgers. Maybe I need to watch a Diners, Drive-ins, Drives marathon or something to immerse myself in recipes.
Barbara
@Kay Eye: Okra instead of peaches isn’t any kind of comfort, more like punishment. Not a fan.
LongHairedWeirdo
Nitpick: the Swedish Chef is making popcorn *shrimp*.
Mind you, I’ve seen better recipes that yielded more cooked shrimp. I haven’t seen many others that were quite as much fun (as long as you don’t have to clean the kitchen).
TaMara (HFG)
@LesGS: The recipe IS oddly worded – it’s 1 lb of steak, thinly sliced. Having the pound in four smaller pieces, thinly sliced, give you the right size pieces.
pinacacci
re:swedish chef
My dad many times told me a poem he knew from Boy’s Life magazine I think. Das Pelikan…I always have a difficult time remembering most of it but the end goes something like
“inner das beak be floppin and flippin
soon to be makin der finalisch trippin”
(the fish obv)
so thanks for the swedish chef
Gemina13
::licks peach juice off fingertips:: There’s such a thing as leftover peaches?
My favorite story to tell about my childhood self is from my toddler years. I spent significant time in the hospital between birth and 3 years; I was a preemie, so didn’t get to go home until I was 3 months and fat enough not to blow away in a sneeze, and then I had to go back in for an umbilical hernia and pneumonia. Long story short, when I came back out, I no longer liked food, and wouldn’t touch anything with a crumbly texture for fear of choking on it. (Nuts are still a problem.)
My mother solved the problem by going back to basics, which meant jars of Gerber’s Baby Slop. The first two jars she bought were pureed peaches and liver. Thankfully, she gave me a spoonful of the peaches first. I can still remember the flavor; it was like tasting a spoonful of summer sunshine. I have yet to find the peach, or even nectarine, that came close to it, and believe me, many have–but not quite.
. . . don’t ask about the liver. Just . . . don’t.
ChrisS
I’m currently in the U.K. visiting the in-laws. They’re a bit ahead of the northeast in terms of some berries. I took my nieces out yesterday morning along the local footpath – before the rains – and we picked a kilo of blackberries. Several berries were sampled, but the majority made it into two pies which have cooled overnight. Just in time for our last Sunday lunch here.