Sunday, September 05, 2010

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


Pasta with Truffle Oil

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

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


Church for dinner


Chicken Salad Melt on French Baguette
Veggie Chips


BLT Pizza


Lobster Rolls
Cilantro Lime Corn on the Cob


Grilled Chicken Tostados

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