An Accomplished Woman: Cooking: Menu Week Ending August 15th

I am sewing most of the week; slipcover for daughter's loveseat, a duvet cover and some small loose ends.. Painting the last two chairs for her dining room and most importantly putting up peppers, tomatoes and the last of the blueberries. With my "newly" empty nest, I spent last week planning how to remodel three guest bedrooms. What a fun fall that is going to be!!!

Wedding planning is still going strong, we are meeting with vendors this week and I have the first DIY project ready to be put together.

Oh yes, I agreed to teach two classes at the local community college. So my class preparation is going to have to hit high gear. I love to have all their exams, homework and review sheets ready before the class starts.

So my menu has a couple of new recipes but many easy favorites that can be whipped up in a couple of minutes.

Monday

Angel Hair pasta with pesto, parmesan and fresh tomatoes

Tuesday

Roast Loin of Pork with peach glaze (recipe coming soon)
Twice baked potatoes
Cesar Salad

Wednesday

Spinach Salad with Fig vinagrette

My neighbor has a beautiful fig tree and brought over some fresh figs. I had this salad at a fabulous restaurant and thought I would give it a try.

Fig Vinagrette

Ingredients

5 ounces fresh figs (about 6 large), stemmed, quartered
1/2 cup water
1 tablespoon fresh lemon juice
1 tablespoon aged balsamic vinegar
1 tablespoon white wine vinegar
2 teaspoons chopped fresh basil
Generous pinch of sugar
2 tablespoons extra-virgin olive oil

Combine figs and 1/2 cup water in medium saucepan. Bring mixture to simmer over medium-low heat, mashing with potato masher until mixture softens and coarse puree forms. Transfer fig mixture to strainer set over bowl. Press on solids to extract as much mixture as possible. Whisk lemon juice, both vinegars, basil, and sugar into fig puree. Whisk in oil. Season vinaigrette with salt and pepper.

Thursday

Breakfast for dinner

Friday