Sunday, September 16, 2007

Week of September 16

Those are roasted tomatoes. Slice some tomatoes in half, squeeze out the seeds, sprinkle with salt, olive oil and basil. Bake for 30 minutes at 400. Great on toasted bread or over pasta.

There, now you know what you're having for dinner tomorrow night. Don't forget folks, tomato season is coming to a close (at least here in the northeast) so make sure you keep eating all the local tomatoes you can.

One rerun from last week in this week's menu: zucchini and greens soup. Goodness was that good. So good, it's gotten another spot in the rotation right away.

On Sunday I will:
  • Make Zucchini and greens soup
  • Make pizza dough for the freezer (enough for 3 pizzas)
  • Make Sunday dinner
Menu for the Week of September 16
Campanelle with a porcini mushroom tomato cream sauce

Zucchini and greens soup

Home-smoked bluefish fillet
Grilled eggplant and peppers with herbed vinaigrette
Green beans tapenade

"Sliders" (mini-burgers)
Corn on the cob
Tomato salad


Dinner out


Me said...

Those tomatoes looks great! I've started oven roasting some for the winter, but I never thought to roast them with basil. It looks like it darkens, but I guess it still tastes good?

Sunday Cook said...

Hey me,

Yes the basil does darken up, but the flavor is good. If you're going for beautiful, you can put the basil *under* the tomatoes and then sprinkle fresh chopped over at the end. Although, if you're freezing them, the basil will darken from being frozen.

Christina said...

Hey I just came across your blog (I was googling "cooking for the week.) Are you in montreal?? I live right by that restaurant on villeneuve you reviewed. Anyways I am just getting into the world of making things for the week (I actually bought all my groceries today and am going to do the cooking tomorrow) and I would love to pick your brain on the subject! If you can, send me an email? christinafrances @ gmail dot com.

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