Cooking: Menu Week Ending 9.12.10

This week, I am finishing up remodeling my daughter's old bedroom... can't wait to show you the pictures. Still teaching and gearing up for fall. Lately, I have not kept up with smocking for my ladies group and will renew my effort. I teach on Tuesdays and Thursdays and really can't work after those days.. so new goal will be to smock and relax on those days.

So the goal this week: Delicious and Easy


Monday: Labor Day


Turkey Hamburgers
Bacon Potato Salad
Fruit Salad


Tuesday


Pasta with Truffle Oil

Ingredients:

1 medium yellow onion- chopped fine
3 cloves garlic- chopped fine
3 tablespoons olive oil
6 stalks of asparagus, cooked
1 teaspoon of fresh rosemary, chopped fine
1 teaspoon truffle oil-- white or black
1/4 grated fresh good quality Parmesan cheese

Directions:

Saute onion-garlic, asparagus and rosemary in olive oil.
Cook spaghetti, in 3 quarts salted water and a dash of olive oil.
When al dente, drain pasta, toss with onion, garlic, rosemary.
Add parmesan.
Toss again and drizzle the truffle oil on top of each individual serving.
Garnish with fresh chopped Rosemary--just a pinch.

Cesar Salad

Wednesday

Church for dinner

Thursday



Chicken Salad Melt on French Baguette
Veggie Chips

Friday


BLT Pizza

Saturday



Lobster Rolls
Cilantro Lime Corn on the Cob
Crudities

Sunday



Grilled Chicken Tostados