Thursday, August 1-Chicken Breast Sandwich with lettuce and tomato, onion, tots, and truit.
Friday, August 2- BLT wraps, and Potato soup.
The rest of August menu not ready at press time.
Recipe of the week:
Grilled Potato Salad
Ingredients
2 pounds red potatoes
2 tablespoons extra-virgin olive oil
Dressing:
1/2 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 clove garlic, chopped
1/2 teaspoon white sugar
6 slices cooked bacon, chopped
4 green onions, chopped
2 tablespoons minced fresh parsley
Directions
Preheat grill for medium heat and lightly oil the grate.
Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.
