ON THE MENU WEEK OF JUNE 4TH- What's for dinner? I have a week's worth of scrumptious recipes waiting for you!June is strawberry and rhubarb month. Oh, yum! Such beautiful flavors to cook with. We do not grow strawberries here at StoneGable but as we travel the country roads around our home we can pick up pints and quarts of fresh strawberries at so many makeshift produce stands. Our rhubarb is always a big producer so we have plenty for us and our friends! Here’s what ‘s on the menu this week…

HUNGRY? Great! I have a week’s worth of scrumptious recipes ready for you!


I’m a huge fan of puff pastry! I keep it in the freezer and can pull it out any time I need it for a fabulous recipe like the one today! There is a huge difference between brands of puff pastry. Look for ones made with butter and not oil. My favorite is Wegmans. It’s more expensive but sooooo worth it when it comes to taste.



I’ve been obsessed with portion control lately. Oh my my portions have gotten so big. What I’ve discovered is that I can have delicious rich food if I just watch the portions. 

This dish is a great example of portion control. I’ll eat one chicken breast and just a little of the sauce. I really want the chicken swimming in the sauce because it holds all the flavor, but it’s laden with calories I don’t want. So a little sauce will do.



I can’t wait to try today’s dinner! Pasta and Tex-Mex flavors. It’s a fusion of our favorite flavors here at StoneGable!



Get the grill out for this delicious recipe!!! We love grilling! I’ll add slices of bell peppers to this gorgeous Kabob!




If you make one thing this week it should be the grilled vegetables with balsamic dressing. My sister, the chef, made this decades ago and it our favorite summer dish!



Just look at the image below!!!! Doesn’t it make you want to dig right in? Flank steak is such an easy to cook meat and it lends itself to stuffing!




I grew up eating potato cakes. They were an easy and economical way to use leftover mashed potatoes. These potato cakes are an updated and visually amazing version of my past!



The rhubarb in the garden is ready to be picked. And I can’t think of a better use for it than making a galette. A galette is so much easier than making a pie and I think it looks more artistic.  Strawberries are ready for the picking in my area too so I might make this galette with both rhubarb and strawberries!

Hope you have a scrumptious week!

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  1. Thank you for all the lovely recipes, this is my favorite edition.

  2. Wow! Great menu!! Can’t wait to try the stuffed flank steak and rhubarb galette! Yum!! Have a great week!

  3. Lucy Beliveau says:

    Thank you for such a lovely blog! Your recipes are glorious and and very tempting!!!!! You are so right about portion control!!! I’ve been watching my portions for some time now and I’m so much happier with how I feel after I eat! I’m trying desperately to lose weight but unfortunately I have Addison’s disease which requires me to take steroids. I am incredibly fatigued which makes exercise difficult and although faithfully eating 1200 calories a day, I’ve lost nothing!

    Thanks again for putting out such a fun blog! You’re the best!!!

  4. You always have the best recipes!!! Thank you so much for sharing each week! I love this!

  5. OMG! I want to make EVERYTHING on your menu this week!! Thanks for all the fabulous recipes. I ❤️ rhubarb. My grandmas always had it in their gardens. They are both gone and I wish I had a plant. I have to buy it at the farmers market or grocery. But I have made 2 rhubarb treats already this spring! I love your blog and when I try a new recipe from you my hubby will ask, “ is this a Yvonne recipe??” YUM

    1. Hi Loryl, the first time I had rhubarb was as my grandmother’s too! I really enjoy cooking and baking with it. I got two small plants from a friend and now they are huge! So worth getting a plant!

  6. Good morning Yvonne. Thanks for the menus for the week. Regarding the potato cakes, what can be substituted for the bacon is one does not eat pork? would turkey bacon be a good substitute or cooked minced? thanks for your response.
    Have a good day

  7. Lura Marie Wilson says:

    Can you recommend a bbq sauce that does not have high fructose corn syrup or lot if other bad ingredients???

  8. I have had a rhubarb and strawberry desert made by my MIL and it was delicious! Can’t seem to find rhubarb here in So. Cal. Maybe I’m not looking hard enough.

  9. Great recipes,I love anything with the word pastry in it !

  10. Shauna Neuenswander says:

    I made the chicken in balsamic with caramelized onions and cream sauce, it was fantastic and I would defiantly going to make it again. Thank you for the suggestion.

    1. I KNOW!!!! What great flavors, right! I’m so happy you are using some of the recipes ON THE MENU

  11. Rhubarb! One of my all-time favorites, but it does not grow on our property’s soil. My mother loves tell me that I teethed on rhubarb.