‘Great Sauces Transform Good Food into Gourmet’
Simple and Healthy
‘S’ a double hairpin menu curve drove my kitchen this summer. A diversion from my , regular ‘rarely cook the same thing twice’ in six months approach, my weekly fare consisted of five dishes: Stir Fry, Salad, Sandwiches, Sushi and Salmon. Sounds boring right – never, but simple. Heavy on fresh farmers market fruits and vegetables, this menu is light, healthy and fresh.
Stir Fry’s: Beef with Oyster Sauce, Pecan Chicken, Pork Chao Mian, Broccoli, Cabbage and Golden Zucchini with Pork, Asian Asparagus with Chicken, Shrimp and Chicken with Bamboo, Golden Coin Steak and Beef with Three Color Peppers.
Salads: Bacon and Egg Spinach with Poppy Seed Dressing, Quinoa Under Stained Glass, Bleu Cheese Tomato Wedge Salad, Asian Sesame Salad, Park City Salad, Caprese Salad, Mediterranean Quinoa Salad, Spinach Salad with Citrus, Peach Spinach Salad, Taco Salad with Creamy Tomatillo Sauce,Bleu Beet Salad, Cucumber Salad, Rustic Orzo Salad, Fruit Kabobs, Raw Corn and Zucchini Salad, Ty Cobb Salad, Chef’s Salad and Grilled Chicken Caesar’s.
Sandwiches: Reubens, Rachels, Grilled Ham and Cheese on Wheat, Ham and Cheese Subs, California BLT, BLT, Chicken Salad with Grapes in Croisants, Thai Larb, Lime and Tomato Tajicos, Andrew’s Pizza, White Pizza with Arugula, Burgers with Creamy Mustard Sauce, Falafel with Tzatziki Sauce, Mini Muffulettos, Chicken Curry Puffs, Bacon and Egg Salad Sandwiches and Italian Pressed Sandwiches.
Sushi: We do a made-from-scratch, wrap-at-the-table Chirashi-sushi made in 30 minutes with shrimp, avocado and cucumber or crab, egg and cucumber, or any other combination with all vegetables. Never tire of sushi, love it!
Salmon: I call it salmon because it starts with “S” but I purchase fish or seafood from the fish market across the street on my way in from work on Friday. It’s so fresh. Salmon made it’s way to our table every other week. Black Bean Salmon, Japanese Salmon, White Fish with Golden Sweet Pepper Sauce, Fish Tacos, Fish Piccata with Lemon and Fresh Fish Sticks.
For the fall, I’m sprinkling in savory soup. We’ll keep the fish on Friday because it’s been such a huge hit. The Fall menu is: Wok, Sushi, Pasta, Soup and/or Salad and Fish.
Cook with Sauces
‘S’ is for Simple Menu
Written by Helen Horton
Recipe Tester for the Washington Post
Photographs and Styling by Helen Horton
Updated: September 23, 2014