- Grilled pork with vermicelli
- Anna’s tomato tart from Ina Garten, with zucchini fritters
- Leftover tomato tart, zucchini fries
- Fried chicken, mashed potatoes, sliced tomatoes
- A birthday celebration! Coconut shrimp and, leftover tomato tart as appetizers. Pulled pork on Hawaiian rolls with pineapple slaw, confetti cake
- Bacon tomato sandwich, French fries
- Hamburger with homemade ranch dressing, fries
- Indonesian grilled chicken, rice, cucumber salad
- I used some of the leftover chicken to make chicken pot pie, salad, creamed corn
- Grated sauteed zucchini, cacio e pepe (pasta with pepper)
- Friday Pizza (one marguerite and one chicken and bbq sauce), fried squash blossoms
- Skillet ravioli with spinach made with cream cheese rather than mascarpone, more fried squash blossoms
- An overly sweet Chinese chicken salad with the last of the grilled chicken
- Broccoli and tofu in peanut sauce, rice, stir fried bean sprouts
- Shrimp scampi on angel hair pasta, with a leek/Gruyere/prosciutto gratin
- Halibut fish tacos with cilantro lime coleslaw, black beans from the freezer
- Baked potato with sautéed onions, cheese, zucchini baked in cream
- Friday Pizza! One Marguerite with tomatoes and basil from the garden, one with a garlic white sauce, broccolini and Italian sausage
- Family dinner with grilled burgers, potato salad, tater tots with melted cheese, onion rings
- Ina Garten’s fried chicken sandwich, leftover zucchini in cream
- Chicken piccata, mashed potatoes, sauteed zucchini
- King Ranch chicken casserole
- Szechuan noodles with sesame chile oil and ground pork
- Chrissy Teigen’s Thai glazed chicken wings, coconut rice, slaw and a zucchini gratin
- The usual Friday pizza but we had one delivered
- Farfalle with artichokes and cream, loosely based on a Jamie Oliver recipe
- Chicken enchiladas verde, black beans from the freezer
- Meatball subs
- Skillet ravioli again with canned artichokes and spinach.
- Jamie Oliver’s jerk chicken, corn, chopped salad, rice and beans
September 2020 Menus
by
Tags:
Leave a Reply