• Ashleigh Byrne

Byrne Family Weekly Menu: 4/6


How's everyone doing? I'm starting to get used to this new routine, but I sure miss my family, friends and just going places. I also miss going out to eat. Anyone else?!?

We had a pretty nice weekend over here. We did a lot of work in the garden. In fact, our stone was delivered and I can't wait to show you how it turned out. We also had a front porch session with the lovely and talented photographer, Elizabeth Lauren Jones. Elizabeth is participating in the Front Steps Project and in exchange for the photos, she is asking that you make a donation to Convoy of Hope.

These last few weeks have not been easy, but I am really trying to soak up this extra time with my family and focus on things that bring me joy. One of the things that brings me joy is cooking and sharing it with you, so here's our menu for next week.


Burgers on the Grill, Grilled Potatoes + Salad

When we grill out, I try to make most of the meal be on the grill. Minimal cleanup. For the grilled potatoes, I love to use yukon gold or baby potatoes. After washing them, cut them up if they are large into quarters, place on two layers of tin foil, drizzle with olive oil, a few cubes of butter, a few cloves of garlic chopped, salt + pepper and cook on the grill with the burgers. Yum!

I'll also serve this with a simple salad, greens of your choice with a simple olive oil and lemon dressing. In a large bowl, squeeze the juice of one lemon, a few tbsp. of olive oil, and salt + pepper. Whisk until emulsified. Add the greens and a chopped up avocado if you have one. Toss, voila!


Sausage + Peppers

This is one of our favorite dishes. It can be eaten by itself or with polenta, pasta or crusty bread. This recipe comes from Chris Marcum from Chris Loves Julia.


Eggs in a Basket with Avocado + Bruleed Grapefruit

I love breakfast for dinner, yummy and easy. You can cook this entire meal in the oven if you'd like or in a big frying pan. I'm going to make it all in the oven to make for an easy cleanup.

Serves 4

Ingredients:

4 slices of bread

A glass

butter softened

4 eggs

shredded cheddar (optional)

One avocado (sliced)

2 grapefruits cut in half

A few sprinkles of sugar


Preheat the oven to 425. If you have it, line two baking sheets with aluminum foil and parchment paper. Spread a little butter on each slice of bread. With the rim of a glass, make a hole in each slice of bread. Place the bread and cut out circles on one of the baking sheets. Crack an egg into each hole. Sprinkle with salt and pepper, and also some shredded cheese if you like.

Place the grapefruit, cut side up on the other baking sheet. Sprinkle with sugar. Place both sheets in the oven and cook for about 10-12 minutes, maybe less, depending on how you like your eggs.

Serve with the sliced avocado along side the eggs and enjoy!




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