Grilled Pork Chops, Potatoes and Asparagus with Peach Salsa

This is one of those summer meals that is prepared entirely on the grill. We made the salsa first so the flavors could come together. Mix together 1 diced tomato, 1 diced peach, 1 diced jalapino, 1 diced green onion, 3T red wine vinegar, 1T fresh lime juice, 1t sugar. Mix in 1/2C fresh chopped basil and 1/2C fresh chopped mint. Set aside and serve with the pork chops.

The pork chops were marinated in 3T lime juice and 3T olive oil plus salt and pepper to taste.

The potatoes and asparagus were rubbed with a bit of olive oil, salt and pepper.

The pork chops and potatoes cooked for the same amount of time; about 20 min. The asparagus was added to the grill for the last 5 min of cooking time. This dish will stand up nicely to a red wine like a merlot.

Chicken Kebob Salad with Pesto Asparagus Flatbread - Adapted from Tyler Florence and Bobby Flay

For the kebobs, start by chunking a skinless boneless chicken breast, 1/2 lb of link sausage and 5 or 6 slices of crusty french bread. We marinated for about 30 min or so. the chicken and sausage and bread in a mixture of 1/2C olive oil, 2 cloves crushed garlic, juice of 1/2 lemon and 2 or 3 fresh basil leaves, salt and pepper to taste. Skewer the pieces and grill for 10-12 min until the meat is done and the bread is golden brown. Remove from the fire and allow to cool a bit.

For the dressing, in a blender mix juice from 1/2 lemon, 1 anchovie filet, one egg yolk, 1 clove garlic, 2T water, and 2T grated parmesan cheese. With the blender running drizzle in 1/2C olive oil. Blend until creamy.

For the flat bread, grill 6 asparagus spears until tender. In a blender mix 1/3C pesto with the roughly chopped asparagus and blend until chuncky. Spread on a small pizza dough and grill for 5 min.

While the bread is grilling, mix together, 1 head of chopped romaine lettuce and the meat and dressing mixture.

Serve all together with a chilled white wine. This is a nice one we found recently. http://www.winemerchantraleigh.com/180253

Salmon Pasta Salad

This is another simple salad. A summer favorite that can be made with either freshly cooked or leftover salmon. Prepare a dressing using 1/2C plain yogart, 3T fresh lemon juice, 3T fresh dill weed. Prepare the pasta according to package direction, drain and toss with the dressing and flaked salmon. We like to serve it with sliced tomatoes.

Pasta with sausage and mushrooms

This is an old favorite of ours which is simple and easy to prepare. Dice some sausage, it can be leftover if you have it, perhaps 2C and place in a pan with 2T olive oil. Brown the sausage and then add 2C sliced mushrooms and continue cooking until the mushrooms are done. Add 1/3C milk and heat to a simmer, maintaining the temperature until the pasta has been cooked. Drain the pasta and add the the pan with the sausage mixture. Toss the mixture with 1/3C grated parmesan cheese and serve. Serve with a salad or sliced tomatoes and cucumbers, as shown.

Provencal Chicken with Tomatoes, Olives, and Basil - Adapted from Bon Appetit

This is a great use for fresh basil in the summer. Start by browing 4 chicken thighs in 2T olive oil and 1T butter. When they are browned, remove from the pan and add 2C diced tomatoes, 1/3C dry white wine, and 3 minced garlic cloves. Scrape the bottom of the pan to incorporate any brown bits remaining after cooking the chicken. Return the chicken to the pan, cover, and place in a 300 F oven for about an hour. The chicken should be very tender. Place the chicken in a warming oven while you add 1/3C sliced kalamata olives, 1/4C chopped fresh basil, 1 1/2T capers and 2 anchovie filets finely chopped to the tomato mixture. Simmer the sauce to reduce its volume in half. In the meantime, prepare your favorite pasta according to package directions. Drain the pasta and mix with the reduced sauce. We served the chicken with steamed broccoli, crusty bread and a bottle of chilled dry white wine.