COVID Cooking Week Twenty-Two

Week Twenty-Two

Monday 10 August - Sunday 16 August 2020

Monday

"The Shultzy" Veggie Pizza

-

Chicken Tacos

Red Cabbage Slaw

Rice Pudding

Tuesday

Popovers

-

Steak 

Potato Kale Pancakes

Watermelon and Rum Ice

Wednesday

Irish Soda Bread

-

Fried Oysters

Sauteed Soft Shell Crab

-

NJ

Thursday

-

Manicotti

Tomato Mozzarella Basil Salad

Friday

Tomato Harvest

-

Crabcakes

Arugula and Roasted Pepper Salad

Roasted Yellow Squash

Corn

Saturday

BLT

Soup

-

Turkey Burgers

Avocado and Homemade Salsa

Sunday

Quiche 

Lobster Bisque

Stromboli

COVID Cooking Week Twenty-One

Week Twenty-One

Monday 3 August - Sunday 9 August 2020

Monday

Vegetable Fried Rice

-

Slow Cooker Ham

Roasted Butternut Squash

Tuesday

Spicy Turkey Meatballs with Chickpeas and Tomatoes

Wednesday

Buttermilk Biscuits

-

Lemon Garlic Shrimp and Black Bean Salsa

Lettuce Wraps

Broiled Zucchini

Thursday

First BLTs of the Summer

-

Sourdough Bread

-

Smoked Chicken

Corn on the Cob

Dad's Greek Salad

Friday

Tortellini

Turkey Meatballs in Red Sauce

Garden Green Salad

Saturday

Popovers

-

Shoulder Petite Tender

Potato and Kale Cakes

Sunday

Grilled Tuna

Seared Zucchini with Pepper and Parmesan

COVID Dining Week Twenty

Week Twenty

Monday 27 July - Sunday 2 August 2020

Monday

Braun Seafood Co.

Broiled Bluefish

Steamer Clams

Baked Clams

Corn on the Cob

Tuesday

Zucchini Rollatini

Garden Salad

Frozen Chocolate Bananas with Walnuts

Wednesday

Garden Shallots

-

Grilled Sausage

Grilled Peppers and Onions

Rice and Beans

-

Mini Lemon Poppyseed Loaves

Thursday

Weehawken

-

First Tomatoes of the Season

Friday

Dentist

-

RUDY'S Seafood, Cliffside Park

Fried Calamari

Blackened Scallops over Penne

Pasta Primavera 

Saturday

Amber Waves Farm Market

Warm Pesto, White Beans, and Kale on Warm Toast

Mesclun Salad

-

Grilled Pork Chops

Corn on the Cob

Garden Salad

Grilled Pineapple Upside Down Cake

Sunday

Roasted Peppers with Ricotta, Pesto, Tomatoes, and Olives

Orzo with Goat Cheese and Arugala

Chopped Chicken Liver and Sour Dough Bread