peas at a party

Week 9 recipes were posted last night and if variety is the spice of life, this week is lively.

• Start off with a simple Great Greek Frittata—pretty much a quiche without a crust—add Carrots with Fennel Cream Sauce and a bright garden salad.  Cafe dining for any night.
• Then there’s a stop at a roadside diner.  The recipe for Chopped Steaks with Mushroom Gravy was developed for a Fizzy Meals week celebrating country tables from Provence to Anywhere USA.  Add some brown rice and Simply Green Beans for your own blue plate special.  This just begs for a bit of Banana Pudding (p. 120) to polish off the meal.
• Treat yourself—or company—to an elegant evening with Rosemary Dijon Pork Tenderloin.  The Caramelized Pears Parmigiana are super easy and super special.  Fruit with cheese is a classic combination for good reason and this one works as a side (think warm salad) or with just a little variation as a dessert.  Great addition to a brunch menu.
• The Muchos Caminos seasoning was adapted from the Black Dog Tavern southwestern rub.  From the Southwest U.S. to Cape Cod and back to Texas, this seasoning blend has traveled many roads, Muchos Caminos.  It is terrific to have on hand as a rub or seasoning for beef, pork chops, pork tenderloin, salmon steaks, tilapia, even shrimp.  It stays in my pantry as a dinner saver.  If you check out the picture, you’ll see why the Summer Stir Fry will have fans before the first bite.

I’d love to hear how the recipes and menus work for you.