Week of July 12, 2009

My menu planning has slipped lately as we've been so busy (and lazy at the same time) with our new summer schedule. NOT that I'm complaining! Sitting back with a cold beer or glass of wine while throwing some burgers on the barbecue is a great way to spend my evenings, for sure.

We have a couple of the Things' cousins visiting this week so I have some good meals planned.

Sunday: Fajitas (on the barbecue)
Monday: Grilled Salmon, roasted potatoes, grilled asparagus
Tuesday: Garlic Scape Pesto tossed with pasta, salad
Wednesday: Arugula Salad with Grilled Chicken, Corn, Tomatoes and Blue Cheese
Thursday: Pasta with Fresh Tomatoes and Pine Nuts
Friday: Freeze-Ahead Lasagna Primavera
Saturday: Strawberry Cream Cake

I have made both the S'more Cookies and Rocky Road Brownies before and they were big summer hits with kids and grown-ups alike, so I'm hoping to make these in the next week or two as we have some parties/functions/barbecues to attend.

I also have this Buttermilk and Herb Marinated Chicken on my radar possibly for next week as it looks incredibly easy and is something I could potentially see all three Things eating.

Pasta with Fresh Tomatoes and Pine Nuts
- from Martha Stewart's EveryDay Food Magazine

Coarse salt and ground pepper
2 medium tomatoes, diced
1 garlic clove
2 T olive oil
8 ounces angel hair pasta
2 T pine nuts, toasted if desired

Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic and oil in a medium bowl. Season with salt and pepper. Let stand for at least 10 minutes.

Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.