Our menu is back on track! (We hope, anyway...) A few weeks of crazy nights, then broken internet, then vacation means I haven't visited this page in a while. But after a week in Florida eating tourist food (you know -- things that come with french fries and cole slaw), I'm ready for some actual cooking and actual veggies.
It's gorgeous and around 80 degrees, and so we'll put the grill to work tonight.
Chicken kebabs (marinating chicken breast chunks in white balsamic vinegar, olive oil, sriracha, salt and pepper -- will skewer it up and grill it!)
Grilled veggies (we're making lots of extras, so we can put them on salads and things all week... baby portabella mushrooms, hunks of zucchini, giant sweet onions, grape tomatoes, red and yellow peppers, and lovely asparagus)
Big old salad topped with lots of leftover grilled veggies from last night. We'll also add some cannelini beans and parmesan. Balsamic vinegarette.
Bacon and Cabbage soup (from Irish Farmers' Market cookbook)
It's an Irish cookbook, so the measurements were in grams and ounces. I've listed the ounces in the recipe, but I'm figuring I'll just eyeball everything, like I usually do with soup anyway. Just keep adding good stuff until the pot is full!
2 oz butter
3 1/2 oz diced bacon
4 1/2 oz potatoes, peeled and diced (Karen's note: I don't peel potatoes. Just because.)
2 garlic cloves, crushed
3 1/2 oz onions
10 fl oz hot stock (chicken or vegetable)
10 oz chopped fresh tomatoes (though I'm thinking I'll use canned since it's December and fresh tomatoes taste like straw)
10 oz cabbage, shredded
salt and pepper
Melt butter, stir in bacon, potatoes, garlic and onions (can you imagine this smell?). Cook about 10 minutes on medium heat, covered.
Add stock and tomatoes, bring to a boil. Add cabbage, reduce heat and cook for about 5 minutes until veggies are tender. Season with salt and pepper and serve with gorgeous bread.
Corn, black bean, red pepper, green and red onion salad
Spinach salad with strawberries, grilled chicken, red onions, and blue cheese