September 12, 2020

WEEKLY MENU 09.13.20

Our Weekly Menu 09.13.20 reaps the benefits of a summertime of growing here in Erieland. We’re enjoying the lingering harvest at dinners full of veggies!

We’re pretty far north, here in Erieland. Right across the lake is Canada, after all. As the crow flies, that’s about 30 miles. According to the Old Farmers Almanac, our last frost is around May 1st. What that means is that our farm stands are booming well into September. Yay us!

We’ve got a few favorites on the Weekly Menu 09.13.20 on Sunday – corn on the cob, which we’ll just grill, butter and salt before we have contests to see who can clean off the cobs best. (I ALWAYS win.)

We’re having a throwback recipe too – my Mom loved tomatoes. She canned whole tomatoes, tomato juice and homemade chili sauce every year. She ate them raw on sliced white bread with a little mayo (yum – seriously, give it a try) and loved Creamy Tomato Salad. My personal fave of her tomato dishes was broiled tomatoes.

How do you broil tomatoes?

It’s pretty simple and mind bogglingly good. Thick slice a ripe tomato. Put it on a sprayed baking sheet. (Affiliate links follow – see disclaimer page for details.) Sprinkle with kosher salt and regular AP flour. Top with a slice of butter (there is probably a tablespoon on this whole tomato) and chopped bacon. (BACON!)

BROIL!

These are so good that I habitually wipe up the leftovers with the empty cob and eat them. Don’t judge. Just try them yourself!

Of course, the Weekly Menu 09.13.20 does have some other stuff on it. We’re trying one of Bert’s all time favorite restaurant desserts: White Chocolate Banana Cream Pie. Doesn’t that sound divine? We’ll see if it comes close to the original. Either way, it can’t be too bad!

We’ll have Grilled Chicken topped Caesar Salad too – although the dressing will be our house favorite Creamy Parm – which doesn’t have the yucky anchovies, and is super fresh tasting. On Tuesday, we’ll toss the pork chops and salsa verde into the crock pot and leave them until dinner. A quick shred and a sprinkle of cheese and we are ready for Taco Tuesday!