Week of June 8th

Saturday:

Tonight is our Supper Club and we are playing host and hostess. The theme: All American BBQ. My husband and I are providing cocktails, burgers and dessert. Our guests will surprise us with the rest. Trust me, if you are the burger-type (hell, even if you aren’t — like me), you will adore these babies. The combination of caramelized onions, blue cheese and spicy mayo is outstanding.

• Sparkling tarragon-gin lemonade
• Andouille and beef burgers with spicy mayo and caramelized onions
• Banana cream pie

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Sunday:

• Grilled scallops (or pan-fried or seared or deep-fried, however you like them) over minted English pea puree.  This pea puree is fresh and perfect for summer. It goes beautifully with a variety of proteins and the recipe makes a ton, so you will see the puree reappear again this week. 
  
• Grilled rotisserie onions: I know I have mentioned these onions before, but they are absolutely incredible and take almost no effort. You don’t even need to peel the onions. If you don’t have a rotisserie,  just dump the onions whole on the grill. Magic.
• Grilled asparagus or mushrooms, depending on the choices at the Farmer’s Market today.

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Monday:

• Farmer’s Market fish (whatever looks good)
• Roasted or grilled Farmer’s Market vegetables

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Tuesday:

• Leftover andouille burgers 
• Green salad

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Wednesday:

• Saffron chicken breasts with English pea puree, pea shoots & mint (the pea puree makes another appearance in this dish)
• Oven-roasted cauliflower

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Thursday:

• Leftover saffron-crusted chicken
• Simple green salad

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Friday:

• Something very light & super quick. We are teaching and performing at a pre-wedding rehearsal dinner dance party tonight. Not only do we need to rush over to the event after work, but I’ll need to don a slinky dance outfit and remain light on my feet. I wouldn’t want my dear husband to tip over.