When Brook was born, I started a tradition called Tuesday Night Dinners.  It is a mandatory dinner at the Newman’s house once a week where my Mom (aka Grammy) and Shannon (when she isn’t traveling the globe), has to attend.  This way in all of our busy lives we know that we will see each other once a week to break bread together.  The only way you can get out of Tuesday Night Dinner is by being sick, out of town, a job emergency (and really I don’t like this one and get pissed when work gets in the way) or death.

Sometimes we have other guests pop in for these dinners…either people in from out of town, neighbors, friends and/or anyone who wants some of the Newman warmth and hospitality…I can always find one more place setting for the people I love.  It’s just a great way to reconnect with the people in my life, plus I usually make something a little more special than usual…I get to be creative!

Another tradition is the clinking of the forks.  Before we all eat, we clink forks as a means of starting the meal…kind of like a celebratory clink of the champagne glass if you can imagine.  Then we also go around the table and tell everyone one good thing about our day.  It’s a wonderful evening!

This dinner, Shannon was still in Madison, so she was not here…But, we were lucky to have my Mom and my neighbor Karissa over for dinner.

Karissa with Baby Blake

This Tuesday I tried another adapted recipe from the Clean Food cookbook.  This one was Green Beans and Sweet Corn with Summer Vinaigrette.  Again, I added some other things to give it my own touch and it was a wonderful summer salad/side dish.  I served it with a Pepper Crusted Flank Steak with a Red Wine Cream Sauce.

Peppered Grilled Flank Steak with Red Wine Cream Sauce and Green Bean and Sweet Corn Salad with Summer Vinagarette

For dessert I did a fresh Mission Fig Plate with some great cheeses and dark chocolate.  We served that with a Vintage Port.

Fig and Cheese Plate with Dark Chocolate, Vanilla Balsamic Vinegar and Vintage Port

Here is the Wine List from this evening:

Marianna 2005 – Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot blend – FANTASTIC smooth, delish!

Peirano Estates 2007 – Cabernet Sauvignon – good but needed to have the tannins mellow for a couple of more years.

V. Santui Vintage Port – 1999 – Sweet and a great with our dessert…love this winery!  A must stop every time I go to Napa.

Cheese Platter List:

Manchego El Trigal 12 months – great salty and was wonderful with a drizzle of vanilla infused balsamic

Brillat Savarin Triple Creme – Fantastic, salty, creamy and buttery….If you can find it, buy it…I got mine at Whole Foods

Fresh Mission Figs

Vanilla Infused Balsamic Vinegar from The Lake Geneva Olive Oil Company

Ghirardelli Dark Chocolate with Madagascar Vanilla 60% Cacao

My Take on Terry Walters Summer Salad

Recipe for Green Bean and Sweet Corn with Summer Vinaigrette by Terry Walters with some adaptation

Veggies:

1 1/2 cups corn, fresh or frozen, steamed and cooled

2 pounds fresh green beans, trimmed and steamed and cooled

1 pint assorted cherry, pear, heirloom tomatoes halved – any color

1 stalk of celery hearts chopped – my addition

1 yellow sweet bell pepper – my addition

Herbs / Cheese

Fresh Parsley – To Taste

Fresh Basil – To Taste

Parmesan – shaved to taste, put on top of salad – my addition

Vinaigrette:

1/4 cup extra virgin olive oil (Terry says 2 tbsp, but I added way more veggies, so I added more oil)

1/4 cup red wine vinegar (Terry says 2 tbsp for this too)

2 garlic cloves minced (Terry calls for 1 clove)

The juice from half a lemon

2 tsp dried oregano – my addition

Salt and Pepper to Taste

Steam corn and green beans to desired tenderness.  If using cobs, after they cool cut corn off of the cobs.  In a bowl add cooled green beans and corn.  Put in diced yellow peppers, celery hearts and tomatoes. Then add the chopped parsley and basil.

In a separate bowl, whisk the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt and pepper.

Add the vinaigrette to the bowl of veggies and herbs, gently toss till the vinaigrette coats the whole salad.  Place in serving bowl and add shaved Parmesan.  Serve chilled and great as leftovers for lunch the next day!