The Menu Shoppe has it covered… great finds for great summer menus.
Or with trends, the necessity to develop specialty menus.
Review our handsome product portfolio featuring standard and custom sizing for extra ambiance.
Our new Basketweave menu covers are ideal.
…and for fabulous seasonal offerings…
So summery + the piquant Spanish bleu cheese.
Mixed Greens with Grilled Peaches and Cabrales Cheese
4 firm, ripe freestone peaches, halved and pitted
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
Salt and freshly ground pepper to taste
3 ounces arugula, large stems discarded
One 5-ounce head frisée, torn into bite-size pieces (4 cups)
3 ounces Cabrales cheese, crumbled (1 cup)
Preheat the oven to 350°. Light a grill. Put the walnuts in a pie plate and toast in the oven for 7 minutes, or until they are golden brown. Transfer the walnuts to a plate and let cool, then coarsely chop. In a medium bowl, toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper. Grill the peaches over a medium-high fire until softened and lightly browned, about 5 minutes per side. Transfer the peaches to a work surface and cut each half in half. In a medium bowl, mix the vinegar with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and frisée and toss well. Transfer the salad to a platter and scatter the Cabrales and toasted walnuts on top. Arrange the peaches around the salad and serve.
A classic…with a twist…
Lemony Waldorf Salad
1 tablespoon minced shallot
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1/4 cup plus 2 tablespoons canola oil
2 tablespoons walnut oil
1/2 teaspoon ground cumin
Salt and freshly ground pepper
2 cups shredded romaine lettuce (4 ounces)
4 large radishes, halved lengthwise and thinly sliced crosswise (1 cup)
1 cup thinly sliced celery hearts (from 4 inner ribs) plus 1/4 cup chopped celery leaves
1 small head of frisée (6 ounces), coarsely chopped
1 Fuji apple—peeled, quartered, cored and thinly sliced crosswise
Preheat the oven to 350°F. Spread the walnuts in a pie plate and toast for about 8 minutes, until golden and fragrant. Let the nuts cool, then break into pieces. Meanwhile, in a large bowl, combine the shallot and lemon zest with the lemon juice and vinegar. Whisk in the canola and walnut oils and the cumin. Season the dressing with salt and pepper. Add the shredded romaine lettuce to the bowl along with the toasted walnuts, radishes, sliced celery hearts, celery leaves, chopped frisée, raisins and apple. Toss well and serve.
Simplicity of summery bounty.
Linguine with Summer Succotash
2 1/2 cups fresh corn kernels–
(cut from 3 to 4 ears), divided
3 tablespoons olive oil
1 3/4 cups stringless sugar snap peas
1 6-ounce container assorted tomatoes, large ones halved
1 1/4 cups sliced fresh basil
3/4 cup freshly grated Parmesan cheese plus additional for serving
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Place 1/2 cup cooking liquid in blender. Add 1/2 cup corn; blend until smooth.
Heat oil in heavy large skillet over medium heat. Add peas and remaining 2 cups corn. Sprinkle with salt and pepper. Cover; cook until vegetables are crisp-tender, stirring often, about 5 minutes. Add pasta, tomatoes, basil, 3/4 cup cheese, and corn puree. Toss until heated through and sauce coats pasta, adding more cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing additional cheese.
Easy but elegant.
Pasta with Grilled Artichokes
trimmed and halved lengthwise, tough outer leaves discarded
Zest and juice of 1 lemon
6 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1⁄2 lb. spaghetti
4 tbsp. unsalted butter
1⁄4 tsp. crushed red chile flakes
4 cloves garlic, minced
2⁄3 cup freshly grated Parmesan
2 tbsp. minced fresh parsley
Put artichokes, 2 tbsp. lemon juice, and 6 cups water in a 4-quart saucepan. Boil, reduce heat, and simmer until crisp-tender, about 5 minutes. Drain artichokes; transfer to a medium bowl; toss with 4 tbsp. oil and salt and pepper. Heat a 12″ grill pan over high heat. Place artichokes cut side down on grill pan and cook until tender, 6 minutes per side. Return grilled artichokes to the bowl and cover with plastic wrap; set aside. Bring a large pot of salted water to a boil and add pasta; cook, stirring occasionally, until al dente, 6–7 minutes. Drain pasta, reserving
1 cup pasta water; set aside. Heat remaining oil and 3 tbsp. butter in a 12″ skillet over medium heat; add chile flakes and garlic and cook, stirring, until garlic is soft, 4–5 minutes. Add remaining lemon juice along with zest, cooked pasta, and 1⁄2 cup Parmesan and toss together, adding reserved pasta water as needed to create a smooth sauce. Stir in remaining butter and parsley and season with salt and pepper.
To serve, divide pasta evenly between four bowls and top with artichokes.
Trim with Parmesan and parsley.
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