Menu for the Week of August 28, 2012

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After a long hiatus, I am back! We're enjoying the beautiful end of summer weather and the bounty from our garden....

Monday: Tofu Pot Stickers and Asian Coleslaw

We had a batch of pot stickers in the freezer, which made for a great easy meal after a soccer game.


Tuesday: Thai Chicken Salad with Rice Noodles


Wednesday: Bacon, Lettuce & TOMATO sandwiches

Our tomatoes are ripe! Fresh tomatoes and homemade bread made the sandwiches top notch! Even our sometimes contrary eater, ate her first WHOLE BLT sandwich! Love this time of year!


Thurday: Walleye in a Meuniere Sauce with Roasted Cauliflower & Beans and a Side of Cherry Tomatoes

Local walleye and cauliflower, beans and tomatoes from our garden… can’t get much better!!! It is SO FUN to see my kids eating so many fruits and vegetables. I have to declare that your kids have not tasted a REAL tomato until they have grown one in their backyard!!!! If that doesn’t work for you, visit a farmer’s market this week!

Meuniere sauce is essentially a simple brown butter sauce with fresh lemon juice and parsley. We use walleye (from Rainy Lake) for this recipe, but other fish that is mild in flavor would be good. This is one of Pete’s specialty dishes that our kids gobble up. I asked him to capture how he works his magic.

Here are the steps:

- Lightly dredge fillet fish in flour with a pinch of salt/pepper added to flour

- Cook each side of fillets in oil/butter mixture

- Remove fish from pan and drain any excess oil/butter

- Add juice from 1-2 lemons to pan, deglazing it

- Add some butter to pan and whisk with the lemon juice

- Add parsley

- Drizzle sauce over fillets

Place enough all-purpose flour to coat fillets in a bowl, and add a good pinch of salt, and some ground pepper. Dredge the fillets in the flour. Set aside.

In a skillet, melt a couple tablespoons of butter and a couple tablespoons of olive oil together over medium-high heat. When they oil/butter mixture is hot (the butter starts to bubble), add the fillets. Cook for a few minutes, or until the fillets start to turn a golden, honey brown color. Gently turn the fillets over to cook the other side until it is the same color. Remove the fillets to a warm platter (or cover with foil; you want to keep them warm without over-cooking them). You can repeat the previous steps until all the fish is cooked if you have a small pan or many fillets.

After the fish is cooked, drain any remaining oil/butter from the pan. Next, add the juice of 1 to 2 lemons to the pan. Depending on the size of the lemons, 1 lemon may be enough. You can always adapt the amount of lemon to your taste. After adding the lemon, whisk or stir the lemon around in the pan picking up any bits that were left in the pan. Then, lower the heat to medium and start adding several tablespoons of butter, melting the one before adding in the next. Whisk the melting butter into the lemon. You might need 3-4 tablespoons.

Let the lemon/butter mixture come to a boil and thicken for a minute or so. The color should almost be caramel in color with the thickness of a lighter gravy. Chop a small bunch of parsley and add to the pan. Drizzle the sauce over the cooked fish fillets. The sauce is meant to accompany the fish without drowning them in sauce.


Friday: Grilled Lamb Skewers with Carrots, Feta & Mint

We had a lamb shoulder in our freezer and decided to modify this recipe using our grill rotisserie. We hardly have any leftovers!!

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