Eating out this summer? Have dinner with us and you'll help build a school in Africa.
Karen and Tara Timothy are doing a humanitarian service project in Kenya, Africa this summer and need your help!
Come have dinner in our backyard with friends and neighbors. Donate what you would have spent going out to dinner to "Koins for Kenya." (Suggested donation: $10-$15 per meal) Tax Deductible.
Eat with us Tuesdays and Fridays as many times as you like, weather permitting! Pick and choose your days or come twice a week! Take out is also available! Call or email us at least 2 days prior to reserve your seat.
801-546-9460
kbtimothy@comcast.net
Fruit Heights, Utah
Karen and Tara Timothy are doing a humanitarian service project in Kenya, Africa this summer and need your help!
Come have dinner in our backyard with friends and neighbors. Donate what you would have spent going out to dinner to "Koins for Kenya." (Suggested donation: $10-$15 per meal) Tax Deductible.
Eat with us Tuesdays and Fridays as many times as you like, weather permitting! Pick and choose your days or come twice a week! Take out is also available! Call or email us at least 2 days prior to reserve your seat.
801-546-9460
kbtimothy@comcast.net
Fruit Heights, Utah
Menu for Friday, May 20th:
Tuscan Chicken - Tender chicken breasts cooked in savory sauce with herbs and flavored cream cheese. Served over angel hair pasta with a spinach salad and homemade French bread. For dessert, a walnut Jubilee bar with browned butter icing.
EAT FOR A CAUSE
MENU
TUESDAY MAY 24TH
BBQ Ribs
Slow cooked pork ribs in a honey barbeque sauce served with sour cream and green onion potatoes and a side of green beans. Fluffy homemade rolls start this meal and a fruity trifle ends it.
FRIDAY MAY 27TH
White Chicken Chili
A lighter version of its tomato-based friend, this chili is made with chicken, white corn and Great Northern beans. Add fresh tomatoes, olives, green onions and sour cream as a garnish for a spicy hot-and-cold treat. Paired with cornbread and honey butter, this one’s a favorite. Cream cheese and pepper jelly on crackers will be served as an appetizer with a big chocolate chip macadamia nut cookie for dessert.
TUESDAY MAY 30TH
Sweet Pork Salad
This copycat salad is an all-time favorite. Sweet pulled pork on a flour tortilla with rice, beans, pico de gallo, guacamole, lettuce, and a tangy tomatillo ranch dressing just doesn’t get old. Since you had a salad for dinner you can splurge on strawberry, blueberry, or cherry cheesecake for dessert!
FRIDAY JUNE 3RD
Swiss Chicken
Moist chicken breasts topped with Swiss cheese and seasoned bread crumbs. We’ll serve it with a green salad topped with apples, blueberries, walnuts and feta cheese in a poppy seed dressing along with homemade bread sticks. Tonight’s dessert will be a caramel infused chocolate cake topped with sweet whipped cream and toffee chips.
TUESDAY JUNE 7TH
Fiesta Grilled Chicken and Tomato Basil Soup
This green salad features grilled chicken breasts surrounded by sweet corn, black beans and sautéed onions. It’s topped with pico de gallo and ranch dressing and served with a cup of tomato basil soup and a crusty loaf of beer bread to dip in oil and vinegar. Dessert will be a moist banana cake topped with fresh banana icing.
FRIDAY JUNE 10TH
Pork Chops
Melt in your mouth pork chops in a flavorful gravy over garlic mashed potatoes. Crunchy Sumi Salad with cabbage and ramen noodles adds a cool contrast. Served with a big fluffy dinner roll and your choice of cupcakes: key lime or double chocolate.
TUESDAY JUNE 14TH
Sweet and Sour Chicken
Hand battered chicken breasts baked in a pineapple sauce on a bed of jasmine rice. Served with a side of sheczuan green beans and indulgent bleu cheese biscuits. Pound cake makes this version of strawberry shortcake a cut above.
FRIDAY JUNE 17TH
Broccoli Mushroom/Pepperoni and Ground Beef Marinara Pasta
Our pasta night features two kinds of sauce: an original garlic cream with broccoli and mushrooms paired with a spicy pepperoni and ground beef marinara. You’ll get both ‘cuz they’re just better that way! Homemade garlic bread and a fresh green salad – Olive Garden-style - round out this meal. For dessert --- hand dipped chocolate mint and strawberry truffles.
TUESDAY JUNE 21ST
Chicken Teriyaki
This recipe for grilled teriyaki chicken comes straight from Japan but the cheese-topped red potatoes are a favorite from here at home. This meal comes with a medley of baked veggies in a light mushroom sauce topped with seasoned bread crumbs and a loaf of French bread. Carrot Cake with cream cheese icing makes this meal irresistible.
FRIDAY JUNE 24TH
Butternut Squash Soup with Mediterranean Chop Salad
If you like summer squash, you’ll love this butternut squash soup. We serve it with a savory Mediterranean chop salad topped with sundried tomatoes, burgundy olives and feta cheese and dressed with a tangy balsamic vinaigrette. Pumpkin chocolate chip bread compliments this harvest inspired menu, and for dessert: pistachio pudding layered with sweet cream cheese on a shortbread crust.
TUESDAY JUNE 28TH
Chicken Fajitas
Marinated chicken breasts grilled to perfection with saute`d onions and peppers on flour tortillas…served with rice and beans, of course. For an appetizer, a twist on traditional guacamole with a basket of tortilla chips and for dessert we’ll serve cream cheese brownies with chocolate icing.
So all I can say is, WOW. Menu sounds delicious, the effort these ladies are putting for it is amazing. And what a deal for a delicious meal! Checking my calendar now...
Asante sana!
IVL
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