My weekly menu will kick back up this coming week, I promise. For now, it’s another food week in photos.

Lamb, roasted beets & burrata cheese on the menu:

Roasted Beet & Burrata Cheese Salad with Poppy seed Vinaigrette

Lamb Shoulder on the Spit! Yum. Served this with a sweet & sour mint sauce.

Lamb Sliced

Flank steak on the grill was delicious with a simple rub:

4 Tbsp kosher salt, 3 Tbsp brown sugar, 2 Tbsp paprika, 1 Tbsp cayenne pepper

Grilled Flank Steak

My grilled watermelon salad was beautiful to look at, but not so much fun to eat. Watermelon is not meant to be grilled, in my opinion. It was fine on its own, but the grilled fruit watered down the lettuce leaves and the vinaigrette so we had bowls of watery salad. Ick. Don’t try this at home.

Grilled Watermelon Salad

We did some good eatin’ this week.

Buttermilk-Brined Rotisserie Chicken & Onions with Grilled Oranges and Lemons

Avocado Toasts

More Toast … Yum!

Ceviche & Avocado Toasts

Our week started on Sunday with a big haul of fresh summer fruit from the Farmer’s Market.

Cherries, Plums & Blackberries … Oh My!

So what does one do with all of this fruit? Why make jam, of course! I turned out several jars of refrigerator jam (no sterilizing necessary). I am now enjoying fresh sour cherry jam and cinnamon-plum-apricot jam every morning with breakfast.

Ok, so I went a bit nuts

Sour Cherry Refrigerator Jam

Fresh oysters on the grill:

Waiting for those bad boys to pop open …

Life is hard … sigh

Delicious!

Wow do I love this swordfish dish. Delicious, as always, and super easy. I served it with a spicy mango salad and sugar snap peas with homemade kejap manis and crispy crunchy fried shallots. I would definitely make this entire menu again.

Spicy Mango Salad

Sugar Snap Peas with Kejap Manis

Indonesian Swordfish with Mango Salad