As part of my on-going revamp of my menu plans, I decided this week that five dinners per week is probably realistic and sufficient. If you put five nice meals on the table in a week, you deserve to collapse on the couch and eat leftovers or order pizza for a night or two!
Make sure you have lots of charcoal or propane on hand because it is time to grill...
This is my idea of a perfect Father's Day barbecue. The ribs are baked in the oven for an hour before going on the grill so the chef, whether Dad or not, doesn't spend the afternoon sweating over the grill. And the sauce for the ribs is easy-peasy. Don't be tempted to pick up the store-bought stuff! Make the slaw dressing and put the beans in the oven earlier in the day so you can hang out on the deck and relax with a beer or some ice tea.
These two dishes are based on recipes that appeared in an issue of Bon Appétit devoted to Spanish cuisine almost 20 years ago and I've been making both ever since. The tortilla dish of potatoes and eggs is a great breakfast, lunch or dinner year-round. It is one of the few non-pizza Meatless Monday dinners my kids get excited about. The tomato salad only gets made in the summer when true beauties are available. Spend a little extra on a good bottle of good extra virgin olive oil to bring out the best in your tomatoes. Marqués de Cáceres Rioja Rose is a light, crisp Spanish wine that would work well with this meal. You can likely find it at your grocery or local wine store. Trader Joe's was recently selling it for less than $10 a bottle.
I could probably serve kofte every week for months on end without hearing any complaints from my family (except if DH had to grill them in the snow). Kofte are Mediterranean-style meatballs cooked on the grill and served with a tangy yogurt sauce. I always serve it with my standard Greek salad of romaine, cucumber, black olives, tomato, red onion and feta cheese. Mix a quick vinaigrette of one part white wine or champagne vinegar to two parts extra virgin olive oil, a clove of minced garlic and a little squirt of Dijon mustard, and whisk away. Hint: good feta is worth the price.
If I had to name the number one go-to meal in my house for the last 15 or so years, it would be some variation on this one. It includes three of the few convenience products I use with some regularity -- Goya Mojo Criolla , Vigo Yellow Rice, and canned black beans (either Bush's or Goya). If you have a little time on your hands, both the marinade and the rice can be easily made from scratch. Or you could use this good quality store-bought stuff and spend some extra time puttering in your garden or enjoying a Margarita on the porch.
This salad is one of those that makes you feel both virtuous and spoiled at the same time. Be forewarned though that the success of the salad is very ingredient-dependent: you want perfectly ripened mango and avocado as well as fresh scallops.
This post is linked up over at the Organization Junkie's Menu Plan Monday.