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Scroll down the page to see all the menus
Dinner on the Deck
Late summer in Meg's Kitchen means it's time to use all those great veggies that come from the
Farmer's Market, or nice people sharing the bounty from their gardens. Here's a tasty and low-key
suggestion for using some of those. This is also a great menu for folks who want to go heart-
healthy, Mediterranean style. Try a slightly chilled red with the salmon. Here's the New York Times
article that explains some good ones to try-- really!
Main Dish
Salmon grilled with olive oil and salt and pepper
Try fresh or frozen wild-caught salmon because it is much salmony-er. Drizzle with olive oil,
sprinkle with sea salt and fresh ground pepper. Put skin-side down on a hot grill on top rack for
about 10 minutes. (4 minute a side if you think you can get it to flip over without falling apart,
but I wasn't taking any chances)
Side Dishes
Baby potatoes with Gremolata
Fresh baby potatoes are so good. Cooking Light offers this recipe with capers, lemon, olive oil,
fresh parsley... super easy and you'll love it. Low fat, too!
Tomatoes and cucumbers in vinaigrette
Garden-fresh tomatoes and cucumbers can be chopped into larger pieces then tossed with the
oil/vinegar combo of your choice. Simple and delish. Here's the House Dressing in Meg's Kitchen
that goes on everything but ice cream:
Extra-virgin olive oil
Balsamic Vinegar (2 parts oil to 1 part vinegar, or less if you're not a vinegar lover)
Dollop of Dijon mustard
Dollop of pomegranate molasses (or honey)
Salt and pepper to taste
Mix it all up. I use an old honey bear to store my dessing. Works great.
Dessert
Try fruit (fresh berries, peaches, plums) over some kind of vanilla cream- pudding, custard, or ice
cream. If you want to sweeten up the fruit, you can cook it with a bit of water or orange juice
and some sugar, orjust put it in a bowl with a bit of sugar, stir it up and let it sit). Serve with a
dessert wine, like a Vignoles, really cold.
(Early) Spring Dinner
Spring brings out the entertainer in Meg's Kitchen. Once the buds come out on the trees and that first
crocus pops up, it's party time! Problem is, it's still cold in March and April, so the trick is to be inspired by
Spring, but hearty enough to keep out the chill. Compliments to Sonal and Food and Wine magazine for the
fantastic chicken dish that is a real crowd-pleaser. Because there are so many birthdays in Meg's Kitchen
this time of year, I also include the very best tips I know for cupcakes.
Main Dish
Zesty Chicken with Lemon and Capers
This recipe came out great and I doubled it without testing first, which tells me it is also forgiving. Because
we are big lemon lovers in Meg's Kitchen, I suggest using the zest of a whole lemon, and serving this with
lemon wedges on the side for extra zip.
Side Dishes
Roasted Potatoes or Rice
Meg's Kitchen expects that friends who dine here often are bored to death with these potatoes, but they just
go with everything so I keep making them. Just dice or slice or quarter- whatever you like- a big bunch of
potatoes. Or buy the cute little baby ones and just wash them. Toss in olive oil and salt then roast for about
an hour but look after 40 minutes to see where they are. Use a fairly large pan so they can get crispy. You
can toss in the herbs of your choice (try fresh rosemary and thyme, or a blend like Limestone Herb Gardens'
Sensational Salsa), a little hot pepper or sauce, whatever.
Asparagus
Cut or break off the ends, stick the stalks in a microwave safe dish and add a little tiny bit of water, then
cover. Microwave on high for 3 minutes, then 2 minute intervals after that until they are done the way you
like them. I put on a bit of butter and salt, but you can also do some lemon or orange zest.
Greek Salad
Not sure why this one made sense to me, but here's the variation I made: chopped romaine, diced plum
tomatoes, diced light (as in reduced fat but still tastes ok from Trader Joe's) feta cheese tossed in abowl
with olive oil and lemon juice and salt and pepper. I put pitted kalamata olives on the side for those who like
them.
Baked Goods
Cupckes
Get a box of Duncan Hines butter recipe chocolate or golden or white cake. Even if it says use an egg white,
use whole eggs. I also find these bake a bit faster than the box says, so keep an eye on them. That's it. I also
buy frosting but you can make it. Cream cheese frosting is good if grownups are eating them. To decorate I
dump sprinkles into a bowl and dip the frosted top of the cupcake right in the sprinkles for maximum
coverage. For technique on this, go to a Carvel ice cream shop and watch what they do on the soft serve
cones.
Winter Brunch
So easy, and even fun for the host: For your next party, try a brunch. Meg's Kitchen is rarely without some
of the basics to make most recipes happen: eggs, cheese, stale bread, even frozen fruit and some baking
basics. If you have those items, you're ready for a party, and most of it can be made the night before. Don't
forget plenty of coffee and champagne (try a Spanish cava- cheaper and really good) for mimosas.
Winter Brunch, Strata Up or with a Twist
Main Dishes: Strata Options
Cheese Strata
The classic by which all others are measured. Use leftover stale french bread if you make it ahead, or I have
good luck with plain old white sandwich bread if you make it the same day. Get yourself pre-sliced
mushrooms and shredded cheddar (Cabot Hunters Extra Sharp is excellent) to save time.
Strata with Spinach and Gruyere
Really delicious and also make-ahead. Try this for something more complex in flavor.
French Toast Strata
This bakes up like the best bread pudding, with little pockets of cream cheese. Kids love it! And so do
grownups.
Side Dishes
Bacon and Sausage.
Though I don't like to mandate healthy eating for my guests, Meg's Kitchen has noticed that most folks
appreciate a lighter option. Reduced fat bacon is not bad! You heard it here first. Neither is Jones brand light
sausage. Also try Applegate Farms nitrate/nitrite free bacon. I also make turkey sausage or even "veggie"
sausage from the produce section. I would not do turkey bacon for brunch. It just doesn't look very good
(side note: it's great on a turkey burger, though!)
Fruit Salad:
No recipe needed, but Meg's Kitchen suggests a melon mix or a berry combo with pineapple and grapes.
Somehow apples don't work as well.
Baked Goods
Muffins and bagels:
If you want to save time and keep it simple, just buy a bunch of bagels and pastries and muffins. But, if
you're up for a little baking, try the great muffins that King Arthur Flour calls "All Star Muffins." It's basic
tasty batter into which you can put whatever you want, from frozen berries and mushed banana to
chocolate chips and nuts.
Dishes for Valentine's Day from Janeen
In honor of her February birthday, here are three recipes from Janeen, longtime friend of
Meg's Kitchen. She has amazing talent for complex and exotic cooking, but has also
created some easy recipes that have lots of flavor. These are from her "Galley Wench's
Cookbook." Try the pork or chicken with rice or noodles and a green salad dressed with
fresh herbs, lemon juice and olive oil. And of course some red wine! Come to think of it,
these are a great idea for Valentines Day dinner (who wants to go out?). Just follow it
with Janeen's chocolate creme brulee!
All recipes make 4 servings.
Pork with Paprika
Chicken with Balsamic Vinegar
Writes Janeen: "This is delicious and low-fat, low-calorie!"
Chocolate Creme Brulee
Oktober-festive!
September 23rd is in fact the true timing of Oktoberfest, so feel free to start early (apparently they do in
Munich). Here are ideas for what to do and what to serve, and for goodness sake, have some fun! The
expert tips come from a world-traveling friend who has actually attended the festivities in their native
country-- many thanks, Ivo!
Ivo's Oktoberfest Tips: Channel your Inner Bavarian
The key to doing a great Oktoberfest is to “embrace the Bavaria deep within.” This is actually not that hard,
since almost all the stereotypes we think of about Germany (lederhosen, giant beer steins, fat people
named Fritz) are full-on Bavarian.
Oktoberfest do’s:
Meg's Oktoberfest Menu Ideas
Main Dishes:
Best Wurst (grilled, of course)
Get some sausages, bratwurst or weisswurst if you can find it, or the tasty selection of your choice. Grill
them up and serve with small rolls (roll should not be long enough) and a few different mustards (try
Nance's Sweet&Hot, Zatarain's Creole, Grey Poupon Dijon and I'm sure there's German mustard out there),
and sauerkraut (just buy this).
Weinerschnitzel: I order this happily at the Hopkins Inn on Lake Waramaug in Connecticut. But if you are
ambitious enough to make it at home, here's their recipe: Hopkins Inn's Recipe and web site
Side Dishes:
Potato pancakes, cole slaw, cucumber salad
Hors D oeuvres:
Beer cheese fondue or keep it simple with pretzels and more mustard
Desserts:
Apple Strudel or German Chocolate Cake; Apple Strudel is best left to a professional bakery if you ask me,
so one less thing to cook!
Make-Ahead Cook-in
Planning ahead here in Meg's Kitchen for summer's last hurrah. But since it usually rains, I'm proposing a
do-ahead salad supper that, should the sun shine instead, will allow you to kick back and fend off
mosquitoes while sipping a drink with an umbrella.
Main Dishes:
Lazy marinated chicken & shrimp salad.
The night before, place chicken breasts in a plastic or glass container with a bottle of Wish Bone or
Newman's Own Italian Dressing poured over it. Leave overnight. For the shrimp, marinate for 30 minutes in
orange juice, lemon juice and garlic. Several hours before the party starts, grill and chill. Serve over
romaine or mixed greens with your favorite creamy dressing, and an extra squirt of lemon, plus maybe
some chopped cilantro.
Side dish:
My vote is corn bread, with or without jalapenos.
Hors D'Oeuvres: Mystery novel bruschetta/torte, crudite
Desserts: Peach crisp
(use recipe for Suzie's Blueberry Crisp with peaches instead) with whipped cream, vanilla frozen yogurt or
ice cream, or buttermilk sorbet
Drink idea: Margarita with a bit of mango juice on top. Had this at New Haven, CT's Cafe Adulis and it was
really good!
Make it Spring, Already!
Recipes to consider while waiting for Spring. Serve the pork with roasted potatoes (and parsnips?) and
crisp asparagus. I'm also thinking a dry Riesling would be interesting. Or an Italian white-- I like Icardi from
the Piedmonte area.
Main Dishes: Garlic and Rosemary Roasted Pork
Hors D'Oeuvres: Bruschetta in a Hurry
Desserts: Lemon Bars
Birthday BBQ Take-out
How about an unexpected (really easy) option? Try flown-in BBQ from Memphis (or heck, go on and make it
yourself) with some soft white bread rolls and the slaw of your choice on the side? Beer is a given, but
Champagne could work, too, and why not end the meal with some Buckeye peanut butter treats (recipe
compliments of Marci).
Main Dishes: Order some real Memphis BBQ
The Rendezvous (dry rub ribs): www.hogsfly.com
Hors D'Oeuvres: Crudite basket with Marie's Blue Cheese dressing as dip
Desserts: Buckeye Balls
Weeknight, Schmeek-night!
Surprise the ones you love, or just live with, or whoever you want to invite over, with a tasty weeknight
supper that will leave you ready for whatever you need to do the next day. Just don't tell anyone (except
Meg's Kitchen!) where you got the recipe.
Main Dishes: Check out www.campbellskitchen.com, plug in what's left in your pantry, and you'll be
astounded with the endless variety of canned soup cuisine.
Side dish: Depends what you're making (see link above), but you need something fresh so try a crispy
salad with Newsman's Own Italian or Cesar Dressing and some fresh lemon juice.
Hors D'Oeuvres: A dish of olives, a bowl of potato chips
Desserts: Ice cream or sorbet. Remember mint chip with hot fudge sauce?
Dinner on the Deck
Late summer in Meg's Kitchen means it's time to use all those great veggies that come from the
Farmer's Market, or nice people sharing the bounty from their gardens. Here's a tasty and low-key
suggestion for using some of those. This is also a great menu for folks who want to go heart-
healthy, Mediterranean style. Try a slightly chilled red with the salmon. Here's the New York Times
article that explains some good ones to try-- really!
Main Dish
Salmon grilled with olive oil and salt and pepper
Try fresh or frozen wild-caught salmon because it is much salmony-er. Drizzle with olive oil,
sprinkle with sea salt and fresh ground pepper. Put skin-side down on a hot grill on top rack for
about 10 minutes. (4 minute a side if you think you can get it to flip over without falling apart,
but I wasn't taking any chances)
Side Dishes
Baby potatoes with Gremolata
Fresh baby potatoes are so good. Cooking Light offers this recipe with capers, lemon, olive oil,
fresh parsley... super easy and you'll love it. Low fat, too!
Tomatoes and cucumbers in vinaigrette
Garden-fresh tomatoes and cucumbers can be chopped into larger pieces then tossed with the
oil/vinegar combo of your choice. Simple and delish. Here's the House Dressing in Meg's Kitchen
that goes on everything but ice cream:
Extra-virgin olive oil
Balsamic Vinegar (2 parts oil to 1 part vinegar, or less if you're not a vinegar lover)
Dollop of Dijon mustard
Dollop of pomegranate molasses (or honey)
Salt and pepper to taste
Mix it all up. I use an old honey bear to store my dessing. Works great.
Dessert
Try fruit (fresh berries, peaches, plums) over some kind of vanilla cream- pudding, custard, or ice
cream. If you want to sweeten up the fruit, you can cook it with a bit of water or orange juice
and some sugar, orjust put it in a bowl with a bit of sugar, stir it up and let it sit). Serve with a
dessert wine, like a Vignoles, really cold.
(Early) Spring Dinner
Spring brings out the entertainer in Meg's Kitchen. Once the buds come out on the trees and that first
crocus pops up, it's party time! Problem is, it's still cold in March and April, so the trick is to be inspired by
Spring, but hearty enough to keep out the chill. Compliments to Sonal and Food and Wine magazine for the
fantastic chicken dish that is a real crowd-pleaser. Because there are so many birthdays in Meg's Kitchen
this time of year, I also include the very best tips I know for cupcakes.
Main Dish
Zesty Chicken with Lemon and Capers
This recipe came out great and I doubled it without testing first, which tells me it is also forgiving. Because
we are big lemon lovers in Meg's Kitchen, I suggest using the zest of a whole lemon, and serving this with
lemon wedges on the side for extra zip.
Side Dishes
Roasted Potatoes or Rice
Meg's Kitchen expects that friends who dine here often are bored to death with these potatoes, but they just
go with everything so I keep making them. Just dice or slice or quarter- whatever you like- a big bunch of
potatoes. Or buy the cute little baby ones and just wash them. Toss in olive oil and salt then roast for about
an hour but look after 40 minutes to see where they are. Use a fairly large pan so they can get crispy. You
can toss in the herbs of your choice (try fresh rosemary and thyme, or a blend like Limestone Herb Gardens'
Sensational Salsa), a little hot pepper or sauce, whatever.
Asparagus
Cut or break off the ends, stick the stalks in a microwave safe dish and add a little tiny bit of water, then
cover. Microwave on high for 3 minutes, then 2 minute intervals after that until they are done the way you
like them. I put on a bit of butter and salt, but you can also do some lemon or orange zest.
Greek Salad
Not sure why this one made sense to me, but here's the variation I made: chopped romaine, diced plum
tomatoes, diced light (as in reduced fat but still tastes ok from Trader Joe's) feta cheese tossed in abowl
with olive oil and lemon juice and salt and pepper. I put pitted kalamata olives on the side for those who like
them.
Baked Goods
Cupckes
Get a box of Duncan Hines butter recipe chocolate or golden or white cake. Even if it says use an egg white,
use whole eggs. I also find these bake a bit faster than the box says, so keep an eye on them. That's it. I also
buy frosting but you can make it. Cream cheese frosting is good if grownups are eating them. To decorate I
dump sprinkles into a bowl and dip the frosted top of the cupcake right in the sprinkles for maximum
coverage. For technique on this, go to a Carvel ice cream shop and watch what they do on the soft serve
cones.
Winter Brunch
So easy, and even fun for the host: For your next party, try a brunch. Meg's Kitchen is rarely without some
of the basics to make most recipes happen: eggs, cheese, stale bread, even frozen fruit and some baking
basics. If you have those items, you're ready for a party, and most of it can be made the night before. Don't
forget plenty of coffee and champagne (try a Spanish cava- cheaper and really good) for mimosas.
Winter Brunch, Strata Up or with a Twist
Main Dishes: Strata Options
Cheese Strata
The classic by which all others are measured. Use leftover stale french bread if you make it ahead, or I have
good luck with plain old white sandwich bread if you make it the same day. Get yourself pre-sliced
mushrooms and shredded cheddar (Cabot Hunters Extra Sharp is excellent) to save time.
Strata with Spinach and Gruyere
Really delicious and also make-ahead. Try this for something more complex in flavor.
French Toast Strata
This bakes up like the best bread pudding, with little pockets of cream cheese. Kids love it! And so do
grownups.
Side Dishes
Bacon and Sausage.
Though I don't like to mandate healthy eating for my guests, Meg's Kitchen has noticed that most folks
appreciate a lighter option. Reduced fat bacon is not bad! You heard it here first. Neither is Jones brand light
sausage. Also try Applegate Farms nitrate/nitrite free bacon. I also make turkey sausage or even "veggie"
sausage from the produce section. I would not do turkey bacon for brunch. It just doesn't look very good
(side note: it's great on a turkey burger, though!)
Fruit Salad:
No recipe needed, but Meg's Kitchen suggests a melon mix or a berry combo with pineapple and grapes.
Somehow apples don't work as well.
Baked Goods
Muffins and bagels:
If you want to save time and keep it simple, just buy a bunch of bagels and pastries and muffins. But, if
you're up for a little baking, try the great muffins that King Arthur Flour calls "All Star Muffins." It's basic
tasty batter into which you can put whatever you want, from frozen berries and mushed banana to
chocolate chips and nuts.
Dishes for Valentine's Day from Janeen
In honor of her February birthday, here are three recipes from Janeen, longtime friend of
Meg's Kitchen. She has amazing talent for complex and exotic cooking, but has also
created some easy recipes that have lots of flavor. These are from her "Galley Wench's
Cookbook." Try the pork or chicken with rice or noodles and a green salad dressed with
fresh herbs, lemon juice and olive oil. And of course some red wine! Come to think of it,
these are a great idea for Valentines Day dinner (who wants to go out?). Just follow it
with Janeen's chocolate creme brulee!
All recipes make 4 servings.
Pork with Paprika
Chicken with Balsamic Vinegar
Writes Janeen: "This is delicious and low-fat, low-calorie!"
Chocolate Creme Brulee
Oktober-festive!
September 23rd is in fact the true timing of Oktoberfest, so feel free to start early (apparently they do in
Munich). Here are ideas for what to do and what to serve, and for goodness sake, have some fun! The
expert tips come from a world-traveling friend who has actually attended the festivities in their native
country-- many thanks, Ivo!
Ivo's Oktoberfest Tips: Channel your Inner Bavarian
The key to doing a great Oktoberfest is to “embrace the Bavaria deep within.” This is actually not that hard,
since almost all the stereotypes we think of about Germany (lederhosen, giant beer steins, fat people
named Fritz) are full-on Bavarian.
Oktoberfest do’s:
- Soft pretzels with mustard
- Weisswurst with sweet mustard. (white colored sausage, that I believe gets boiled and then is
“sucked” out of its casing like it was a lobster claw) - Greeting each other with “Gruss Gott!” (Great God!)…this is how traditional Bavarians (and no one
else in Germany) hail one another. - Giant mugs of beer (preferably Bavarian beer… Späten would probably be a good pick)
- Oom-pah bands
- Lederhosen
- Women in peasant blouses holding several mugs of beer
- I’m pretty sure Sauerkraut is Bavaria approved as well
- Everyone loudly and drunkenly sinking John Denver’s “Country Roads” together in a tent…For
some inexplicable reason, they love this song. (To do it right you must sing it “Vest
Verginnna…mountin mamma, take me home”…Germans don't do “W” very well and always
pronounce it “Veee”)
- No black turtlenecks, talk of nihilism, or modern art or anything “now is the time in Sprockets when
we dance” …(this is all Berlin) - Avoid beers from outside of Munich or greater Bavaria (no Kölsh, no Bitburger)
Meg's Oktoberfest Menu Ideas
Main Dishes:
Best Wurst (grilled, of course)
Get some sausages, bratwurst or weisswurst if you can find it, or the tasty selection of your choice. Grill
them up and serve with small rolls (roll should not be long enough) and a few different mustards (try
Nance's Sweet&Hot, Zatarain's Creole, Grey Poupon Dijon and I'm sure there's German mustard out there),
and sauerkraut (just buy this).
Weinerschnitzel: I order this happily at the Hopkins Inn on Lake Waramaug in Connecticut. But if you are
ambitious enough to make it at home, here's their recipe: Hopkins Inn's Recipe and web site
Side Dishes:
Potato pancakes, cole slaw, cucumber salad
Hors D oeuvres:
Beer cheese fondue or keep it simple with pretzels and more mustard
Desserts:
Apple Strudel or German Chocolate Cake; Apple Strudel is best left to a professional bakery if you ask me,
so one less thing to cook!
Make-Ahead Cook-in
Planning ahead here in Meg's Kitchen for summer's last hurrah. But since it usually rains, I'm proposing a
do-ahead salad supper that, should the sun shine instead, will allow you to kick back and fend off
mosquitoes while sipping a drink with an umbrella.
Main Dishes:
Lazy marinated chicken & shrimp salad.
The night before, place chicken breasts in a plastic or glass container with a bottle of Wish Bone or
Newman's Own Italian Dressing poured over it. Leave overnight. For the shrimp, marinate for 30 minutes in
orange juice, lemon juice and garlic. Several hours before the party starts, grill and chill. Serve over
romaine or mixed greens with your favorite creamy dressing, and an extra squirt of lemon, plus maybe
some chopped cilantro.
Side dish:
My vote is corn bread, with or without jalapenos.
Hors D'Oeuvres: Mystery novel bruschetta/torte, crudite
Desserts: Peach crisp
(use recipe for Suzie's Blueberry Crisp with peaches instead) with whipped cream, vanilla frozen yogurt or
ice cream, or buttermilk sorbet
Drink idea: Margarita with a bit of mango juice on top. Had this at New Haven, CT's Cafe Adulis and it was
really good!
Make it Spring, Already!
Recipes to consider while waiting for Spring. Serve the pork with roasted potatoes (and parsnips?) and
crisp asparagus. I'm also thinking a dry Riesling would be interesting. Or an Italian white-- I like Icardi from
the Piedmonte area.
Main Dishes: Garlic and Rosemary Roasted Pork
Hors D'Oeuvres: Bruschetta in a Hurry
Desserts: Lemon Bars
Birthday BBQ Take-out
How about an unexpected (really easy) option? Try flown-in BBQ from Memphis (or heck, go on and make it
yourself) with some soft white bread rolls and the slaw of your choice on the side? Beer is a given, but
Champagne could work, too, and why not end the meal with some Buckeye peanut butter treats (recipe
compliments of Marci).
Main Dishes: Order some real Memphis BBQ
The Rendezvous (dry rub ribs): www.hogsfly.com
Hors D'Oeuvres: Crudite basket with Marie's Blue Cheese dressing as dip
Desserts: Buckeye Balls
Weeknight, Schmeek-night!
Surprise the ones you love, or just live with, or whoever you want to invite over, with a tasty weeknight
supper that will leave you ready for whatever you need to do the next day. Just don't tell anyone (except
Meg's Kitchen!) where you got the recipe.
Main Dishes: Check out www.campbellskitchen.com, plug in what's left in your pantry, and you'll be
astounded with the endless variety of canned soup cuisine.
Side dish: Depends what you're making (see link above), but you need something fresh so try a crispy
salad with Newsman's Own Italian or Cesar Dressing and some fresh lemon juice.
Hors D'Oeuvres: A dish of olives, a bowl of potato chips
Desserts: Ice cream or sorbet. Remember mint chip with hot fudge sauce?
Menu File |
| Recipes are more fun when you put them together and make a party! Or just Tuesday night dinner. Meg's Kitchen offers ideas for matchmaking. |