Week of June 27, 2021

Sun - Cold Sub Sandwiches 

Mon - Panzanella Salad 

Tue - Taco Salad

 Wed - Grilled Pizza 

Thur - Fried Rice

 Fri - Fennell Salad and Sausages

 Tuscan Panzanella Salad Salad: 

1 loaf crusty wheat Italian bread 

1/4 cup kalamata olives, pitted and chopped 

2 medium plum tomatoes, seeded and diced 

1/2 medium cucumber, peeled, seeded and diced 

1/4 cup thinly sliced and rinsed red onion (or green onion if red onion is too strong) 

1/4 cup thinly sliced fresh basil 

Vinaigrette: 1 tbsp lemon juice 1 tbsp red wine vinegar 1 small garlic clove, pressed 3 tbsp Basil Oil or olive oil 

1/2 once fresh shaved Parmesan Cheese, to top 

 1. Preheat oven to 450F for salad, place bread cubes on Bar Pan, bake 15-18 minutes or until golden brown. Remove from oven, and cool completely. In large serving bowl, combine bread cubes, olives, tomatoes, cucumber, onion, and basil. 

2. For vinaigrette, combine vinegar juice and garlic in Small Batter Bowl. While continuously whisking, add in oil. Drizzle dressing over salad, toss to coat. Let stand 20 minutes to allow flavors to blend. Spoon salad onto serving plates and shave cheese over salad. 

Taco Salad

1 (about 11 oz) sack Doritos or any corn tortilla chips

1-2 cups cooked, shredded chicken (using left over from roast chicken) OR 1 lb Ground Beef, browned, crumbled and drained

2 jalapeno peppers, seeded and finely chopped (optional)

Beef Taco Salad

1 medium onion, chopped

1/2 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

1 can black beans

Handful cilantro leaves, chopped

Juice of 1 lime

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream or salad dressing (optional)

Sprinkle chicken with taco seasoning. Heat chicken and beans, on stove or microwave until hot. Meanwhile, combine tomatoes, remaining onions, jalapenos, cilantro, and the juice of the lime in a large bowl. 

Layer salad: chips on bottom, then meat mix, veggie mix, handful of lettuce or cabbage, top with cheese, and salsa and sour cream or salad dressing.

 Grilled Pizza We will be doing build your own pizza, so the toppings will vary but the dough will be the same. My husband will be doing the grilling. Toppings we will have: red, white or pesto sauce; olives, basil, tomato, onion, bell pepper, artichoke, mushrooms, cheese, pepperoni, bacon, sausage, chicken, hot peppers, sun dried tomatoes, roasted red peppers, prosciutto. http://www.foodnetwork.com/recipes/alton-brown/grilled-pizza-three-ways-recipe/index.html

Veggie Fried Rice

Fried Rice without extra veggies

1 bag Vegetable Stir-Fry Mix, 16 Oz, (I like Sugar Snap Pea Mix, you can use any you prefer.)
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp sesame oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, cook. Warm up carrots and peas and veggie mix. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and veggies. Serve.

Fennel Salad
1 fennel bulb, bottom only

1 large carrot, peeled
1 celery stock'
2 scallions
vinaigrette dressing (store bought, use your favorite brand)
Slice veggies. Mix with enough vinaigrette to coat, check seasoning for salt and pepper.
Chicken Sausages cook according to package.