What’s for Dinner?: July 4-8
Monday: We enjoyed a wonderful “all natural, All American” spread at my parents’ house for Independence Day. I brought homemade strawberry vodka lemonade and a big salad. The salad featured Two Star/Green Star Lettuce, Red Cross Lettuce and green onions from our Porter Farms CSA. Other toppings included cucumbers, artichoke hearts, kalamata olives and basil from our garden. The salad was tossed with lemon olive oil and balsamic vinegar and finished with a grating of coarse shavings of Parmigiano-Reggiano cheese.
Tuesday: A grilled spice rubbed pork chop with Saltamontes’ BBQ sauce (purchased at the Elmwood-Bidwell Farmers Market); Great Northern bean salad with green onions, parsley, garlic, olive oil and lemon juice; and fresh local cherries and strawberries for dessert.
Thursday: Spaghetti al tartufo (made with black truffles I got from Eataly in NYC) and a big salad with lettuce and baby spinach leaves. And hopefully the strawberries from our garden will be ready to enjoy. (They’re pictured above. We think they need just a few more days.)