OK, here's a menu challenge for you...

Avocado Soup

Avocado Soup
Homesick Texan Cookbook

2 cups chicken broth
1 cup canned coconut milk
½ cup chopped cilantro, plus extra for garnish
1 Serrano chile, stems and seeds removed, diced
1 teaspoon ground ginger
1 teaspoon ground cumin
2 teaspoons lime juice
2 avocados, peeled and pitted
½ cup buttermilk
Salt and black pepper to taste

1. Bring to a boil the chicken broth, coconut milk, cilantro, Serrano chile, ginger, cumin and lime juice. Turn the heat down to low and simmer for 5minutes. Turn off the heat and let it cool for 10 minutes.
2. In a blender, puree the chicken broth mixture, avocado, and buttermilk. Add salt and black pepper to taste. Serve warm or cool, topped with chopped cilantro

 
Pat's Tuscan Style Steak with Arugula and Parmesan

Tuscan-Style Steak with Arugula and Parmesan

5 tablespoons extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
2 medium cloves garlic, minced OR pressed through a garlic press (about 2 tsp)
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh oregano leaves
Salt and coarsely ground black pepper
1 teaspoon vegetable oil
4 boneless strip steaks, 1 to 1-1/4 inches thick (8 to 10 oz each), trimmed of exterior gristle and patted dried with paper towels (sometimes I use rib-eye steaks)
8 cups loosely packed arugula, washed and dried
3 ounces Parmesan cheese, cut into thin shavings

Whisk together olive oil, lemon juice, garlic, parsley, oregano and a pinch each of salt and pepper in a small bowl until smooth; set aside.

Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, season steaks liberally with salt and pepper. Lay steaks in pan and cook, without moving, until a well-browned crust forms, about 5 to 6 minutes. Using tongs, flip steaks. Reduce heat to medium. Cook 3 to 4 minutes more for rare (120 degrees F on an instant-read thermometer), or 5 to 6 minutes for medium-rare (125 degrees F). Transfer steaks to a cutting board, tent with foil, and let rest 5 minutes.

Divide arugula evenly among 4 individual plates. Cut each steak crosswise into thin strips and arrange steak over arugula. Drizzle any juices that collected from the meat over the greens. Re-whisk dressing and drizzle it over steak and greens. Sprinkle with Parmesan and serve immediately. Makes 4 servings.

Source: Cook’s Illustrated newsletter from The Quick Recipe.
CI note: High-quality extra-virgin olive oil in particular can make a huge different in the flavor of a dish such as this simple steak recipe. Using the best olive oil and Parmesan cheese you can find makes this 30-minute recipe a succulent, attractive dish that is appropriate for a variety of occasions. The greens may be washed and dried up to a day ahead of time, but the vinaigrette should be made the same day for the best flavor. If the arugula is very mature, tear the leaves into 2 or 3 pieces. Serve a crusty loaf of bread alongside to soak up any remaining vinaigrette and juices from the steak.

Pat’s note: Delicious and so quick to prepare. Seasoned rib-eye steaks and grilled them. Grilled zucchini, crookneck, Japanese eggplant, bell pepper and onion were great accompaniments along with grilled corn on the cob.

 
Thank you Traca - I appreciate the input. I'll try the

gazpacho soup soon. It looks so pretty.

Betty

 
cheezz, U've probably already set yr menus, but here's one more consideration for either lunch or a

light supper. I've made this several times, and it's delicious! ==>

Emeril's Teriyaki Pork Tenderloin Salad

Cook time: 30 min Yield: 4 servings Level: Easy

Ingredients
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
3 tablespoons medium dry sherry
1 teaspoon Chinese five-spice powder
1 large garlic clove, minced
1-inch piece gingerroot, peeled and grated
2 (1 1/2-pound) pork tenderloins
3 tablespoons peanut oil
1/2 cup shiitake mushrooms, sliced
3 scallions, sliced
1 cup fresh bean sprouts
2 cups packed spinach leaves, chiffonade
2 cups Napa cabbage, shredded
1/2 cup snow peas, cut diagonally into 1-inch pieces
1 seedless cucumber, halved and sliced into 1/4-inch slices
1/4 cup peanuts, toasted and chopped
1/2 cup chopped fresh cilantro leaves

Directions
In a resealable plastic bag, stir together soy sauce, vinegar, sherry, five-spice powder, garlic, and ginger. Reserve 1/4 cup teriyaki mixture for salad. Add pork tenderloins to bag. Toss to coat. Marinate, refrigerated for 1 to 3 hours.

Preheat oven to 350 degrees F.

Heat 2 tablespoons oil in a heavy skillet over moderately high heat, Remove tenderloins from the bag, reserving marinade. Pat dry and sear on all sides in skillet, about 4 minutes total. Place skillet in middle of oven to finish cooking, about 20 minutes, or until an instant-read thermometer inserted diagonally in center of each tenderloin registers 140 degrees F. Let pork stand at room temperature 10 minutes. Slice into 1/2-inch slices.

In the same skillet, heat remaining tablespoon oil over moderately high heat and saute mushrooms, stirring occasionally, for 4 minutes. Add scallions and bean sprouts and cook 1 minute. Add reserved teriyaki mixture. Cook for an additional 2 minutes. Remove skillet from heat and add pork slices.

In a large bowl toss together spinach, cabbage, snow peas, and cucumber. Divide salad among 4 plates. Top with 1/4 pork mixture. Garnish with toasted peanuts and chopped cilantro.

Recipe courtesy of Emeril Lagasse, 2004http://www.foodnetwork.com/recipes/emeril-lagasse/teriyaki-pork-tenderloin-salad-recipe/index.html

 
What a clever idea using the pill caddies with a few special spices.

Will the airlines allow it? I sent my daughter back to Ohio with a couple of jarred ingredients which still had the price tag and name of the store on them. They were confiscated on her first check in right here is CA.

 
And a couple of questions...Have you ever left the mushrooms,

green onions etc. fresh without cooking them? I was kinda surprised to see them cooked. And have you ever added oil to the cooked marinade to emulsified it more like a dressing? And don't be afraid to tell me just make it as it is Orchid! It works! LOL By the way, I ALWAYS make a recipe exactly as it is the first time to be fair. Then I make any changes I would like. I'll do the same here but just wondering if you have. Am I right that the marinade becomes the dressing for the salad?

 
Another GREAT recipe here is the Aristotle salad. You make a basic

mix to make a Greek salad. Just keep it in the fridge. And then you add the lettuce at the time you are serving and could add salmon, chicken, or shrimp for the meal. Or serve it as a side to a roast or grilled meat. I do this at the beach all the time.
another good side to have in the fridge is slaw--the one made with sugar and vinegar--it keeps really well.
And a good meal you could make overnight would be pulled pork!! For a breakfast, fold some pulled pork (with sauce) into some scrambled eggs!!

 
any of these salads with meats could be served with tortillas on the side for making a nice wrap

for rice, this might be a time to get the boiling bag or frozen rice in smaller containers. bring along some baggies if you have dry items like rice to take back if you don't want to leave it or it gets tossed.

 
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