Weekend Dining

Saturday: Mozzarella stuffed meatballs.

Sunday: On the road again.

Saturday: All American grilled top sirloin steak with broccoli, corn on the cob and pasta salad.

Independence Day: Hybrid* baby back pork ribs with the trimmings.

*Slow cooked in the crockpot then basted and browned on the grill.

The last weekend of June . . .

Saturday: Homemade split pea soup with sourdough toast.

Sunday: Lasagna made with Zucchini and ground pork loin mixed with ground chicken breast marinara meat sauce. Best Lasagne EVER!

Saturday: Pork baby back ribs and cucumber salad (no photo available).

Fathers Day: Chicken Fried Steak with mashed cauliflower/potato medley, savory home grown green beans and bacon and Verna’s killer white gravy.

Saturday: Savory Grilled Pork Tenderloin with Verna’s homemade apple compoté, cinnamon glazed carrots and broccoli.

Sunday: Chicken Soft Tacos with Southwestern Bean, Veggies and Rice Medley.

Saturday: Crockpot Beef Stroganoff.

Sunday: Grilled Chicken with Baked Potato and green salad.

Memorial Day: Havarti Cheeseburgers with pasta salad.

Saturday: Grilled Pork Loin Chops with roasted corn, acorn squash, Maui gold roasted pineapple and cabbage.

Sunday: Roast Beast and Veggies.

Saturday: Chicken a la Padulese with pasta and broccoli.

Sunday: BBQ Beef Tenderloin Steak, sauteed mushrooms, baked potato wedges and a fresh salad.

Saturday: BBQ Baby Back Pork Ribs with broccoli slaw and roasted/grilled corn on the cob. Not seen in the photo are the all-important beans. Verna’s homemade low-sodium BBQ sauce.

Sunday: Roast Beast and root veggies.

Saturday: Chicken Tostada Salad

Sunday: Thick New York steak with butternut squash and stewed zucchini.

Here’s how the steak looked on the grill: