Greek salad, potato salad, and grilled steak. If I can dodge the bloody mosquitoes long enough to get the steaks grilled. Goldang, I hate mosquitoes.
I bet there’s been a thread on “the perfect potato salad”. If not, we ought to have one.
Mine is perfect, of course.
The salad, not the thread.
beef kebabs; sirloin marinated in soy/ginger, peppers, onions and pineapple served over lightly seasoned rice. Kebabs cooked on the grill with the kebabs suspended via bricks to avoid all that nasty sticking and such.
Enough to survive 2 teenagers, 2 adults and still leave enough for lunch tomorrow. Yum.
Last night was a broiled marinated flank steak. Sliced thin, and served over a spinach salad with ranch dressing.
Tonight is tabbouleh.
Sometime this week will be my favorite chilled cherry-plum soup, from The Enchanted Broccoli Forest.
Susan
Tonight was an experiment; 3 lbs. or so country ribs, about the same volume of sliced onions, maybe 1-1/2 cup prunes, 2 cups cheapo red wine, salt, pepper, rosemary, cayenne. Threw it all in the Crock-Pot for about 5 hours, served over basmati. It went over very well. 
Leftovers for lunch!
We had grilled pork chops-sprinkled with pepper and onion salt, and chunks of sweet potatoes with salt, pepper and melted butter in foil on the grill, too.
Mmmmmm…dee-licious!
Tonight I made Chicken Adobo, per this recipe I found at the Splendid Table, except that after I took the chicken out of the sauce (a few minutes early) I browned it in the oven. I served it with brown rice and collard greens (with garlic, olive oil, and red pepper flake).
Tonight I started the summer preserving, turning some peaches we bought on our sojourn to Georgia last weekend into Peach Amaretto Jelly. (The recipe is from The Complete Book of Small-Batch Preserving, one of the most useful cookbooks I own.)
Okay, tonight was shrimp, bulgar, and peas, so I guess I’m making the chard tomorrow.
Not cooking it yet but I plan on making a whole bunch of turkey meatballs tomorrow, some will be frozen. I will also make some rice and then make onigiri by putting some of the meatballs inside a ball of rice and then wrap that in nori. I’m trying to make some freezable, portable easy to eat food for taking to work or eating when I just don’t feel like cooking.
The enchiladas were nummy; I’ll definitely make them again. Maybe even for guests!
I made Meatball Stroganoff with egg noodles and canned green beans. Homemade meatballs with minced onion, garlic, chopped fresh parsley, salt & pepper, 2 egg yolks, and fresh breadcrumbs. I usually add grated parmesan but I found out too late I was out. They were good! The sauce is a can of Campbell’s beef consomme soup with water added to make 2 cups, whisked into a roux of 2 tbs butter and 2 tbs flour. 1 tbs of dijon, 1/4 cup of sour cream, salt and pepper to taste. Also I browned 1/2 lb sliced mushrooms after browning the meatballs in olive oil.
Good stuff, Maynard. 
You people are good cooks.
Country ribs- I’ve made them twice in the past week. Something about meat so tender it falls apart just gets me every time.
Meatballs- yum. I’ve started adding spinach to mine, since we don’t get enough veggies around here, and it’s delicious.
Tonight I’m making chicken thighs with a teriyaki sauce- so good.
My macaroni and cheese was so good I think I’ll eat it for the rest of the week. (It makes a lot.)
I spent practically the entire day yesterday smoking a brisket. This was the first time I ever smoked anything, the first time I ever had brisket, and I had just bought the smoker the day before, so it was a learning process. I don’t know if I did it right or not. It turned out OK, but I didn’t like the flavor much.
I think I’m going to try ribs on Friday. Anyone have any tips?
I achieved a milestone yesterday: I finally made Swiss steak that my husband says is better than his mother’s! 
(It only took me 16 1/2 years, too.)
1 pound round steak
flour, whatever seasonings you care to use (I did freshly-ground salt & pepper, rosemary, sweet basil, seasoned salt & celery seed)
olive oil
1/2 onion, thinly sliced
3 cloves garlic, sliced
1 cup beef bouillon
Yes. Definitely either doing pork shoulder or pot roast this week.
How about BBQ pork sandwiches and cole slaw?
Here are a couple of recipes for the pork (one making your own sauce, the other using bottled sauce):
http://southernfood.about.com/od/pulledporkrecipes/r/bl10c5.htm
Serve with cole slaw and pickles for a yummy, “Summery” dinner.
You guys are giving me lots of great ideas for us to make, too. Keep the suggestions coming!
Since the thread dated back to yesterday, I’ll list what I made for last night’s dinner.
I made chicken enchiladas with green sauce. I steamed up and then shredded a big double chicken breast, then tossed it with roasted poblano chiles, onions, and a bit of chicken broth and tomato sauce to moisten it. Then I painted a dozen tortillas individually with a few drops of oil, stacked them, and heated them in the oven wrapped in foil until they were tender and flexible. Whisked a big spoonful of sour cream into a can of Las Palmas green enchilada sauce, and rolled up the chicken and sauced the enchiladas and then sprinkled them liberally with jack cheese. Half an hour at 350 and they were nicely melty and squishy and a little crisp around the edges. I had to restrict myself to two, as this is one of my very favoritest dishes. They make good leftovers, too.
ok this was an experiment gone horribly horribly right.
pork, I really dont think it matters much here, whatever is on sale will work
(6 quart crock pot by the way)
6-8 pounds of pork
onion chopped 1
1 jar franks red hot buffalo wing sauce
1 jar bbq sauce, (I cant remember the brand, I looked at about a dozen before finding one with no soy)
1 jar of coarse ground mustard
say 2-3 table spoons of honey
2-3 tables spoons of jam (I used raspberry but use what ever you like)
a dash of cinnamon
Oh yeah I needed a bit more liquid so I added a can of tomato halves Italian style
mix onion and everything but the pork in a bowl
ad a bit of sauce to crock pot, just enough to line the bottom, layer of pork, more sauce, more pork…you get the idea.
I mixed it up Wednesday night and started cooking it Friday morning…the final step (yeah I know this one is controversial) shred the meat in the pot, then drain the extra sauce.
now stick it in your face.
Yesterday, I made green bean and egg salad. The green beans are marinated, the egg salad is served on top, and topped with bacon.
The bad thing about this is that my apartment REEKED of bacon when I was done cooking bacon. Fortunately, the weather was such that I could and did open two windows for cross-ventilation. And then I did laundry, so my apartment was back to being just a little bit humid. (Yes, my air-conditioner was on, but it doesn’t really circulate the air all that well. )
Over the past couple of days, I have cooked bratwurst; broccoli and risotto; spaghetti and sauce. Nothing fancy, but it was good stuff.
Sunday is my cooking day, the day when I (ideally) cook all our meals for the rest of the week (with a couple of exceptions made for quesadillas, which we love). I made:
A batch of lentils and spinach (it’s an Indian recipe and tastes much better than it sounds)
A batch of semolina idli
Pasta with creamy pesto sauce (made from basil grown in my garden) and prosciutto with garlic toast (made from homemade bread)
Roast chicken for the afore-referenced quesadillas, to serve with a large salad