Fruit Crostada

My mom turned me on to this very simple summer dessert that uses fresh fruit and not a whole lot else. It is fairly healthy, as far as desserts go, and you can use whatever you've got.

Fruit Crostada
1 refrigerated pie crust (the rolled kind, not in a pie plate)
2 cups of sliced or diced fruit - berries, peaches, plums, pears, apples or any combination
2 tbsp. of Minute tapioca (or cornstarch)
1 tbsp. + a sprinkling extra
1/2 tbsp. butter, cut into little pieces

Unroll the pie crust on a cookie sheet.
Toss fruit with the tapioca and a tablespoon of sugar
Spread fruit onto pie crust.
Fold edges up and over, leaving about a 3-4 inch opening in the middle.
Scatter the little pieces of butter over the top. Sprinkle with sugar.

Bake at 375 for about 20-25 minutes.

Menu for the Week: 6/1

Monday: brats with corn on the cob and hot fries (again - it's summer!)
Tuesday: filet on the grill with some kind of veggie and a herb salad
Wednesday: brined, bone-in chicken breasts on the grill with grilled veggies
Thursday: Cuban marinated pork tenderloin with black beans and rice
Friday - Sunday: a multitude of bridal showers, so Mike will be enjoying lots of leftover Cuban pork and probably some burgers while I am gone.

Hot Fries

These are hot, but they aren't fries. We aren't really sure why our family started calling them hot fries, but they are what they are. This side dish is super simple, and it goes great with anything off the grill. I've made it two ways - in the microwave, and on the grill if I have more time.

1.5 pounds red potatoes, thinly sliced
1 Hungarian wax pepper, thinly sliced into rings
1 small onion, thinly sliced into rings
Olive oil
Salt and pepper

Combine all veggies in a bowl, drizzle with olive oil and generously salt and pepper.
For microwave - heat on high in a covered dish for 6-8 minutes.
For grill - wrap in foil and place on the grill until everything is cooked through.