Hey Everyone. Still getting into the cadence of writing and publishing. This is the menu that was delivered to my Private Cooking clients. Customizations include increasing portions or omitting certain items.
One theme you’ll see from me is pairing rich with bright and acidic items. This helps to keep the meal balanced and not too heavy.
Peach Panzanella Salad
- A nice bright salad to pair with any of the mains but substantial enough for lunch
- We’re in the last gasps of Peach season and tomato season so feel up your baskets while you can.
Salmorejo (Tomato) Soup
- Served cold with the serano ham on top
- This is an Andulisian recipe that my wife and I discovered in Seville, Spain. On a blistering hot day we enjoyed this chilled soup on the patio.
- This one is always a crowd pleaser and my kids love it. People are often intimidated by cooking fish but baking is easy especially when this only has a quick marinade, and the fattiness of salmon stands up to being cooked a bit more the risk of overdoing the fish is minimized. Cook till it just starts to flake a bit.
- Peanut butter sauce = always a huge hit. Can be served warm or cold as well. Steam or blanch the broccoli until just crispy and your kids will eat this one because the broccoli “trees” soak up the sauce. If you don’t eat peanuts; this also works quite well with tahini.
Charcoal Grilled BBQ chicken
- Eat on it’s own with a side or shred and add to the Smoke Show Salad for a great lunch. I love to BBQ and this comes off my kamado with a glaze of BBQ sauce that’s smokey but not too smokey. I like to use amchur (dried mango powder) to give the rub some zing.
Smoke Show Salad
- A riff on a Mandy’s salad, everyone loves adding tortilla chips to salads for crunch. A nice cilantro and cumin dressing some some smokey Hot Sauce.
Ground beef & roasted cauliflower tacos with Limey Slaw
- This is a long way from the mushy cauliflower you may have had. By roasting it with taco seasoning you end up with a really nice meat substitute that adds some heft to the beef while keeping the taco a bit lighter. The coleslaw adds crunch and acidity.