Spicy Pork Po’Boy with Crunchy Creamy Pickle-Shallot Mayonnaise; Large and Luscious Two-Chip Oatmeal Cookies with Coconut
June 16
Grilled Korean-Style Top Sirloin Steak with Spicy Cilantro-Lime Sauce; Somen Noodles with Mixed Vegetables and Sesame Oil
June 23
Mung Bean Noodles with Pan-Seared Szechwan Ginger Shrimp;Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce
June 30
Fried Calamari and Papaya Salad with Spicy-Sour Vinaigrette; Lemon Chess Pie with Coconut Crust and Blackberry Compote
July
July 7
Heirloom Tomato Tart with Fresh Mozzarella and Basil Pesto with Cheese Crust; Spinach, Mushroom and Bacon Salad with Chutney-Mustard Dressing
July 14
Grilled Pork Chops with Peach-Avocado Hot Salsa; Mixed Herb and Roasted Garlic Mashed Potatoes
July 21
Indian Curried Chicken in Phyllo Dough with Fresh Plum-Ginger Chutney; Green Peas in Spicy Cream Sauce with Cilantro and Lemon
July 28
Grilled Spicy Herb Marinated Steak Salad with Roasted Shallot Vinaigrette, Cherry Tomatoes and Blue Cheese; Peach Amaretti Ice Cream
August
August 4
Fettuccine with Bacon, Mushrooms, Zucchini, Broccoli, Snow Peas and Fresh Mozzarella in Fresh Tomato-Pesto Sauce; Fresh Blackberry-Peach Cobbler
August 11
Grilled Citrus-Marinated Fish Tacos with Mango Salsa and Avocado Sauce; Southwestern Black Bean Gratin with Jalapenos and Cheddar Cheese
August 18
Wild Mushroom Risotto with Caramelized Onions, Herbs, Pancetta and Cheese; Mixed Greens with Grilled Peaches, Toasted Walnuts and Cabrales Cheese
August 25
Tropical Pork Tenderloin Salad with Curried-Citrus Vinaigrette, Napa Cabbage and Avocado; Carrot Cake with Coconut, Pineapple and Cream Cheese Frosting
