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!
- OVEN BAKED MASHED POTATO CAKES WITH HAM
- SLICED TOMATOES AND FRESH MOZZARELLA CHEESE
TREAT OF THE WEEK…
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!