This week is one of those weeks where I am super organized in the dinner department. I planned all of our meals for each weeknight this past weekend and posted the dinner menu for each night in my kitchen. This allowed me to easily reference and prepare for the week by making sure I had items defrosting, marinating, prepped the night before, where necessary. This has made for a very stress free week! Now that I have another baby on the way, I realize that making dinner on the fly just adds so much stress to my evenings.
Here is another quick summer menu for you. I love menus that can be prepped ahead of time especially if you are a working mamma like myself. I marinated the wings, boiled the potatoes and crisped the bacon in the oven, and put all the ingredients into the refrigerator the night before. When I got home from work the next day, I had dinner on the table within 30 minutes! My husband barbecued and I assembled the salad.
This meal was extremely satisfying – I hope you enjoy this meal as much as I did!
|I kept the whole wing intact for that rustic look|
6 large cloves of garlic, sliced
1/4 cup olive oil
1/4 cup soya sauce
1. Put the wings, garlic, olive oil and soya sauce into a strong Zip Lock bag. Try to take out as much of the air out as possible and seal the bag. Marinate the wings overnight.
2. Discard the marinade and barbecue the chicken wings at medium to high heat until cooked thoroughly and nicely charred on the outside.
Mini Potato, Bacon, Tomato & Arugula salad /w Dijon Dressing
Yields: 4 servings
1 pound of mini red and yellow potatoes (cut into halves or wedges)
6 small red and yellow heirloom tomatoes (cut into wedges)
Handful of baby arugula
10 slices of bacon, cut into 1/4″ pieces
1 clove of garlic, minced
1 Tbsp. Dijon mustard
2 Tbsp red wine vinegar
1/4 cup Extra-Virgin Olive Oil
salt & pepper
1. Place potatoes in a medium pot. Cover with cold water. Bring to a boil over high heat. Add salt. Reduce heat to maintain vigorous simmer. Cook until tender, about 10-12 minutes. Drain. Spread on baking sheet to cool. If preparing the night before, toss in olive oil, cover and refrigerate. When you are ready to assemble the salad, cut the potatoes in half lengthwise.
2. Place bacon on a baking sheet lined with parchment paper and cook at 350 degrees F, flipping once, until desired crispness. Transfer to paper towel-lined plate to cool.
3. In mixing bowl, whisk garlic, mustard and vinegar. Slowly whisk in oil until thick and emulsified. Add potatoes, tomatoes, arugula and bacon to the bowl. Season with salt and pepper. mix thoroughly. Transfer to a serving dish. Serve at room temperature. (I like to serve my salads in a long rectangular dish. It allows for gentle treatment of the salad so the potatoes and tomatoes don’t get all banged up, and also you can get a good proportion of each salad component onto your plate!)
Jules for Daily Tiramisu