Week 26, Vol II, June 25, 2010

This week’s recipes and shopping list includes…

Dinner One: Luau Burger

Excerpted from “Napolean’s Everyday Gourmet Burgers,” by Ted Reader, (c) 2010, used
by permission from Key Porter Books.
Prep Time: 15 min/Total Time: 30 min. Serves 4.
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Dinner Two: Linguini with Summer Vegetable Puree

Excerpted from "One Dish Vegetarian Meals," by Robin Robertson. (c) 2007, used by
permission from The Harvard Common Press.
Prep Time: 15 min/Total Time: 30 min. Serves 4.

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Dinner Three: Steak and Pineapple Skewers
Recipe Used with Permission from Elizabeth of Guilty Kitchen
Prep Time: 10 min/Total Time: 20 min. Serves 4.

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Dinner Four: Turkey Tacos

Recipe used with permission from Turkey Farmers of Canada.
Prep Time: 20 min/Total Time: 30 min. Serves 4.

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Dinner Five: Salmon Teriyaki

Excerpted from “The Complete Light Kitchen,” by Rose Reisman. (c) 2010, used
by permission from Whitecap Books.

Prep Time: 5 min/Total Time: 20 min. Serves 4.

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Summer Salad of the Week: Shrimp Salad with Lime

Recipe used with permission from Susan of Sauce and Sensibility

Prep Time: 10 min/ Total Time: 15 min plus 1 hour chill time. Serves 6.

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Dessert of the Week: Roasted Rhubarb Crumble

Excerpted from "Family Fare," by Gordon Ramsay. (c) 2010, used by permission
from Key Porter Books.

Prep Time: 20 min/Total Time: 60 min. Serves 6-8.

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Snack of the Week: Strawberry Yogurt Popsicles

Recipe used with permission from Petra of Zoom Yummy

Prep Time: 10 min/Total Time: 24 hours. Makes 6 popsicles.

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