A Back-to-School Menu
featuring Skillet Chicken Thighs with Tomato-Basil Orzo, Fish Milanese, & Steak Sandwiches
Greetings from Dublin!
If you follow me on Instagram, you’re already aware that I’m traveling through Europe at this very moment.
For some much-needed time away—and to try various cuisines from countries outside of the States—Tate and I embarked on a trip through London, Edinburgh, Dublin, and Paris.
So far I’ve learned that haggis is, indeed, delicious, fish and chips are done exceptionally well in the UK, and great food is not hard to find over here.
Next week I’ll fill you in on our travels through Paris, as I’m finally getting to fulfill a long-held dream of going to some version of cooking school in France.
As for this week’s menu, I got ahead of things before leaving to ensure Restaurant Dropout could carry on while I was away.
This week, we’re cooking a menu I can confidently say is perfect for mid-August and back-to-school season. Steak, balsamic, roasted red peppers, and burrata—ingredients and dishes that will certainly help you embrace what’s left of summer, as it’s absolutely far too premature to even mention the season of fall (as much as I am a fiend for fall).
So, what do you say we dive right in?
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