Sunday, July 27, 2008

Monday Menu Plan

I haven't been doing much menu planning this summer because we have mostly been fixing meals based on what is ready in the garden, but I do have some plans for this week that I'd like to share.

**Don't forget to check out my Monday giveaway**

Monday - taking the kids out to a local spot for dinner then meeting friends for ice cream!

Tuesday - leftover grilled steak, greens from the garden, summer corn and rice pilaf (from Martha - you must try this! It might be my favorite summer recipe. I use brown rice instead of white)

Wednesday - Chickpea salad (another Martha favorite) with homemade bread

Thursday - Dinner out - woohoo!

Friday - Dream Cafe Black Beans & Brown Rice (I love this dish - stole the idea from the Dream Cafe - one of my favorite restaurants in Dallas)

Saturday - cohousing campout - more on that next week!

Sunday - shrimp kabobs with peach salsa (recipe below - peaches are getting so good here!), couscous or quinoa, tomato and home-made mozzerella salad (the cheese making post is coming soon!)

Dream Café Black Beans & Brown Rice
Cooked black beans (see below)
Cooked brown rice
Pepper Jack cheese
Pico de Gallo
Sour Cream
Bean Sprouts
Corn Chips

Place rice on plate, top with black beans and cheese. Add pico de gallo, sour cream, and bean sprouts. Garnish with corn chips

Black Beans
1 ½ cups black beans (rinsed and soaked)
1 clove garlic
1 chopped onion
1 tsp chili powder
cayenne pepper

Cover soaked beans with water and boil until just tender. Drain. Add other ingredients and enough broth to cover. Simmer slowly until the beans fall apart a little and make a thick, rich sauce.

Shrimp Kebabs with Peach Salsa
For Salsa:
2 ripe peaches, peeled, pitted, and diced
¼ cup canned black beans, rinsed and drained
¼ cup minced green bell pepper
3 Tablespoons minced red onion
2 Tablespoons minced red onion
2 Tablespoons fresh lime juice
2 Tablespoons chopped fresh cilantro

Toss to combine. Season to taste with sugar, salt, and pepper

For Kebabs:
1 lb large shrimp
2 zucchini cut into 1 in cubes
2 yellow squash cut into 1 in cubes
olive oil

Preheat outdoor grill, stove-top grill pan, or broiler. Skewer shrimp and veggies. Brush with olive oil and sprinkle with cumin and black pepper. Grill or broil kebabs 4-6 min until shrimp are bright pink and cooked through, turning skewers halfway through cooking.


Dawn said...

Thanks for the recipes...I really want to try that peach salsa. Yum!

Dara said...

I'm going to bookmark both of those Martha recipes -- thank you! They look perfect for summer.

The Cole Mine said...

You always share the best recipes...We may have to make your zucchini muffins tonight!