Menu for the Week of May 30, 2011
The perfect time of year for outdoor cooking...no matter the weather!
Monday: Memorial Day
Tuesday: Pork Tenderloin with Melon Salad & Roasted Brussels Sprouts
Missed this last week.
Roasted Brussels Sprouts
Pre-heat oven to 400 degrees, if possible use convection, otherwise increase to 425 degrees.
Cut Brussels Sprouts in half, sprinkle with olive oil, salt & pepper to taste and cook for 40-45 minutes, stirring occasionally.
Wednesday: Pasta Salad with Cherry Tomatoes & Olivada
We are in LOVE with protein-packed quinoa pasta and will be using that in our salad.
Thursday: Grilled T-bone Steak with Chimicurri Sauce and Green Goddess Kale Salad
Grill T-bone Steak to your liking and top with sauce.
Mix together the following:
3/4 cup olive oil
1/2 cup lemon juice
¾-1 cup fresh flat-leafed parsley, chopped
5 large garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
Friday: Spice Rubbed Grilled Pork Chops with Grapefruit, Avocado, Red Onions & Greens Salad with Lemon & Olive Oil Dressing