The Week in Review: August 27-September 2

Here's a recap of last week's dinner menus.  I promised six, so I included the menu I served last Monday night as well (see recipes below).



Dinner Menus: Week of August 27

Monday: Tuscan Tuna Salad, Warm Dinner Rolls, Oven-Baked Peaches

Tuesday: Mexican Stuffed Shells, Corn off the Cob, Green Salad with Cilantro-Lime Vinaigrette

Wednesday: Grilled New York Strip Steaks with Corn and Tomato Relish; Horseradish Potato Salad; Grilled Asparagus

Thursday:  Assorted Subs; Potato Chips; Crudite and Dip; Cantaloupe

Friday: Sauteed Chicken Breasts with Asparagus, Lemons, and Capers; Herbed Rice; Honey Glazed Carrots

Saturday: Buffalo Chicken Sliders; Coleslaw; Watermelon



Tuscan Tuna Salad:

2 Tablespoons plus 1/4 cup olive oil
4 ounces French bread, cut into 1-inch cubes
2 large garlic cloves, crushed with side of chef's knife
1/2 pound green beans, trimmed
1/4 cup red wine vinegar
2 Tablespoons capers, drained and chopped
1 teaspoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (12 ounces) solid white tuna in water, drained and broken into large pieces
1 can (16 ounces) cannellini beans, rinsed and drained
2 tomatoes, chopped
1 bag mixed salad greens
1 small red onion, thinly sliced

1. In a large non-stick skillet, heat 2 Tablespoons oil over medium heat.  Add bread cubes and garlic, stirring occasionally, until bread is lightly browned.  Remove skillet from heat; discard  garlic.

2. In medium saucepan, bring 1 inch of water to a boil.  Add green beans; return to boil, then reduce heat to low, and simmer 5-10 minutes or until tender-crisp.   Drain and rinse under cold water to cool slightly.

3. In large salad bowl, whisk vinegar, capers, sugar, mustard, salt, pepper, and 1/4 cup oil until blended.  Add tuna, cannellini beans, tomatoes, salad greens, tomatoes, red onion, green beans, and croutons; toss to serve.  Makes 4 main-dish servings.

Oven Baked Peaches:

3/4 cup firmly packed brown sugar, divided
3 Tablespoons butter, divided
6 medium peaches, peeled and halved; or 2 (16-ounce) cans peach halves, drained
1/2 cup orange juice

1. Sprinkle half of sugar in bottom of 12x8-inch baking dish and dot with 2 Tablespoons butter.  Top with peaches.  Pour orange juice over peaches and sprinkle with remaining sugar.  Dot with remaining butter.  Bake at 350 for 20 minutes.  Serves 6.