It seems that the majority of my meals are orange and yellow, doesn't it? I need to add some more greens and reds in there, assuming of course that red wine doesn't count towards the red in a meal. :) Suggestions are welcome...

TUESDAY :: Fresh Melon with Basil and Prosciutto

We both found this both insanely delicious and ever so easy to make. A fresh melon from the Farmer's Market, prosciutto, basil from my garden, a little olive oil, touch of salt and black pepper, and that is all! It made me feel like summer...

 
WEDNESDAY :: Lamb Chops with Pea and Mint Risotto and a Cherry Reduction

Kevin made this for me our first Valentine's Day together. The risotto is out of this world! For the lamb: drizzle with evoo, season with salt and pepper, cook for 8 mins in the oven at 350. The risotto: make as package directs, but 2 mins. before serving toss in half cup chopped mint, one cup of peas, and half cup of monterey cheese. For the reduction: in saucepan sweat one chopped shallot in evoo, add 1c cherry preservers and 1/2 c balsamic vinegar and reduce.

THURSDAY :: Hummus and Veggies

It was a light eating kind of night...perfect for homemade hummus, fresh veggies and pretzel chips. For the hummus, I use 1 can chick peas, 2 clove garlic, lemon juice, tahini, salt, pepper, and some water from the canned chick peas...no recipe, I think it's best to just play around with the texture until you get it just right.




FRIDAY :: Ginger and Coconut Curry with Shrimp and Veggies

Amazingly this meal is a quick one. I simply sweated chopped onion, garlic, red pepper, zucchini, red pepper, sugar snap peas with evoo, then added lite Coconut milk to the ginger, coconut curry simmer sauce that I had in the pantry. I threw the shrimp in about 3 mins. before serving, and cut up fresh basil as a garnish. Serve with fresh made rice and a Long Board Ale to cool your mouth down!

SATURDAY :: Grilled Cucumber with Lemon and Mint and Grilled Foccacia
 

This recipe was featured in Sunset Magazine this month. I knew I would love it, but I was very (pleasantly) surprised when the boy did too. In fact, he loved it! I served it with grilled Foccacia bread. Be sure to check out the recipe link above as this would be a great side dish to any end of summer BBQ.

SUNDAY :: Fresh Salad with Asiago Cheese Crisps
 

On Sunday we took a seven mile hike up 2,517 feet to Mission Peak for sunset. We prepped for the hike with only a light lunch of a salad with Asiago Cheese Crisps (photo of Kev making them here). I don't know what we were thinking...that hike sure made us hungry! All of you that know Kevin know how this ended. The Arches for dinner.