Weekly Menu — 5/25/2013

Week of May 25th



  • We are dressing up and heading out for a fancy pants dinner and night on the town. Wheee! 




  • Poached eggs over mushrooms
  • Simple green salad




  • Rotisserie chicken on the grill smothered in a strawberry-jalapeno BBQ sauce: I haven’t made this before, but I know I will tweak the recipe. I think it calls for too much sugar and not enough spice, so I will adjust accordingly.
  • Rotisserie grilled whole sweet onions: take whole, unpeeled Vidalia onions, shove them on to your rotisserie apparatus and grill until soft and caramelized, about 45 minutes. Split open onions, drizzle with olive oil and sprinkle with sea-salt and serve. These onions are sweet, buttery-soft and delicious.
  • Israeli salad: this is just a mix of chopped fresh fruits and vegetables dressed with lemon juice, olive oil and fresh herbs. Our version usually consists of finely chopped tomatoes, avocados, onions and cucumbers with plenty of freshly chopped mint.


  • Out to dinner tonight

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