Arugula - M
Asian greens (Tatsoi) - W
Carrots - Sa
Cilantro - M
Peppers - M
Broccoli - R
Kale - M
Baby leeks - R
Potatoes - R
Spinach - R
cucumbers - R
Strawberries
In the Fridge:
Carrots - Sa
Broccoli - T
2 small cabbages - M
Potatoes - Sa
Meals:
Saturday: Roasted Baby Potatoes, Steamed baby carrots, Chicken Drumsticks
Sunday: Pasta/Leftovers
Monday: make Arugula Bread, dehydrate apricots, Cilantro-Kale Hot Salad in Veggie Burritos
Tuesday: Broccoli Pasta with Skordalia Thessalonike Sauce
Wednesday: Asian Greens Stir-Fry
Thursday:
Friday: Homemade Pizza with leftover veggies
Grocery List:
Spelt Flour (?)
Lemons
Gruyere cheese
Tortillas
Cereal
Milks
Sour Cream
Costco:
Snacks
OJ
Recipes:
http://seitanismymotor.com/2007/07/28/arugula-bread/
Cilantro-kale "Hot Salad"
This is a recent variation on my original 'hot salad' recipe. If you love the aroma of cilantro, you're gonna love this!
1 to 2 bunches kale (my fave: red Russian), washed as needed
a generous amount of cilantro
juice from 1 to 2 lemons (or 1 lemon, 1 lime!)
olive oil
flavorful sea salt
For this hot 'tossed salad', rather than my normal routine of stripping the leaves off the stems, cooking whole, then chopping after, in this case I'll strip the leaves off the stems, then tear them into pieces. It's a little more work, but makes a nicer salad presentation.
Cook kale in well salted boiling water about 2 minutes. Drain well, squeeze out extra water with the back of a spoon (or your hands, if cool enough to handle), then place in a bowl, separating the leaves with your hands into a loose pile (basically you want to undo the lump you created by squishing the water out).
Roughly chop the cilantro and add to the kale and toss together while kale is still warm. This volatilizes the oils in the cilantro and creates a heady cilantro-aroma-therapy session!
Pour lemon juice over all, then drizzle generously with olive oil and toss. Sprinkle well with salt, then toss again. Taste and adjust balance of lemon, oil, and salt.
Baby leeks - R
Potatoes - R
Spinach - R
cucumbers - R
Strawberries
In the Fridge:
Carrots - Sa
Broccoli - T
2 small cabbages - M
Potatoes - Sa
Meals:
Saturday: Roasted Baby Potatoes, Steamed baby carrots, Chicken Drumsticks
Sunday: Pasta/Leftovers
Monday: make Arugula Bread, dehydrate apricots, Cilantro-Kale Hot Salad in Veggie Burritos
Tuesday: Broccoli Pasta with Skordalia Thessalonike Sauce
Wednesday: Asian Greens Stir-Fry
Thursday:
- Coop: Homemade Breakfast Bars, Potato Pancakes, Cucumber sandwiches, Strawberries, Broccoli
- Dinner: Spinach Leek Frittata
Friday: Homemade Pizza with leftover veggies
Grocery List:
Spelt Flour (?)
Lemons
Gruyere cheese
Tortillas
Cereal
Milks
Sour Cream
Costco:
Snacks
OJ
Recipes:
http://seitanismymotor.com/2007/07/28/arugula-bread/
Cilantro-kale "Hot Salad"
This is a recent variation on my original 'hot salad' recipe. If you love the aroma of cilantro, you're gonna love this!
1 to 2 bunches kale (my fave: red Russian), washed as needed
a generous amount of cilantro
juice from 1 to 2 lemons (or 1 lemon, 1 lime!)
olive oil
flavorful sea salt
For this hot 'tossed salad', rather than my normal routine of stripping the leaves off the stems, cooking whole, then chopping after, in this case I'll strip the leaves off the stems, then tear them into pieces. It's a little more work, but makes a nicer salad presentation.
Cook kale in well salted boiling water about 2 minutes. Drain well, squeeze out extra water with the back of a spoon (or your hands, if cool enough to handle), then place in a bowl, separating the leaves with your hands into a loose pile (basically you want to undo the lump you created by squishing the water out).
Roughly chop the cilantro and add to the kale and toss together while kale is still warm. This volatilizes the oils in the cilantro and creates a heady cilantro-aroma-therapy session!
Pour lemon juice over all, then drizzle generously with olive oil and toss. Sprinkle well with salt, then toss again. Taste and adjust balance of lemon, oil, and salt.
Spinach Leek Frittata
from the Rolling Prairie Cookbook
serves 6
1 tbsp. butter
3 leeks, thinly sliced
1 large bunch of fresh spinach, approx. 3/4 lb., washed and chopped
1 tbsp. fresh oregano, minced (or 1 tsp. dried)
3 eggs, beaten
1 1/2 C lowfat milk
4 oz. Gruyere cheese (or other Swiss), grated
1/2 tsp. salt
lots of freshly ground black pepper
2 C fresh bread cubes, cut into 1/4" cubes (French or Italian bread is best)
Preheat oven to 350 degrees F. Melt butter in a large, heavy skillet over medium heat. Add the leeks and sauté for 2 to 3 minutes. Add the spinach and oregano, and cook until just wilted, about 1 minute. Remove from heat and set aside. Beat the eggs, milk, cheese, salt and pepper together. Stir in the bread cubes and spinach-leek mixture. Mix well. Pour into an oiled 9 1/2" baking dish or cast iron skillet. Bake for approximately 40 minutes or until golden and firm.
from the Rolling Prairie Cookbook
serves 6
1 tbsp. butter
3 leeks, thinly sliced
1 large bunch of fresh spinach, approx. 3/4 lb., washed and chopped
1 tbsp. fresh oregano, minced (or 1 tsp. dried)
3 eggs, beaten
1 1/2 C lowfat milk
4 oz. Gruyere cheese (or other Swiss), grated
1/2 tsp. salt
lots of freshly ground black pepper
2 C fresh bread cubes, cut into 1/4" cubes (French or Italian bread is best)
Preheat oven to 350 degrees F. Melt butter in a large, heavy skillet over medium heat. Add the leeks and sauté for 2 to 3 minutes. Add the spinach and oregano, and cook until just wilted, about 1 minute. Remove from heat and set aside. Beat the eggs, milk, cheese, salt and pepper together. Stir in the bread cubes and spinach-leek mixture. Mix well. Pour into an oiled 9 1/2" baking dish or cast iron skillet. Bake for approximately 40 minutes or until golden and firm.
Steamed Broccoli with Skordalia Thessalonike Sauce
The recipe here is basically for the sauce. The Moosewood folks say, “it can be used on steamed or raw vegetables, and on broiled, poached or baked fish, but we especially like this sauce on steamed broccoli.” According to Moosewood, “Skorda, the Greek word for “garlic” is – for good reasons – the root of skordalia, the creamy garlicky potato sauce popular throughout much of Greece and Macedonia.”
Makes 2 generous cups
2 C peeled diced potatoes
4 garlic cloves
1 ¼ C plain yogurt
1 tbsp. chopped fresh dill
1 tbsp. chopped scallions
½ tsp. salt, or more to taste
¼ tsp. ground black pepper, or more to taste
(oh, and lots of broccoli, for steaming!)
Combine potatoes and garlic in a saucepan with water to cover. Bring to a boil, and then reduce the heat and simmer for about 20 minutes, until very soft. Drain and transfer to a medium mixing bowl. Mash together potatoes and yogurt with a hand masher (do not do this in a food processor as this makes the texture of the potatoes gluey. Having attempted mashed potatoes in a food processor once I can vouch for this warning! – Debbie). Mash until quite smooth. Stir in the dill, scallions, salt and pepper. Serve immediately at room tem-perature or chill to serve later, allowing it to return to room temperature just before serving.
Moosewood suggests simply steaming fresh broccoli and then ‘drizzling the Skor-dalia Thessalonike’ over it.
Makes 2 generous cups
2 C peeled diced potatoes
4 garlic cloves
1 ¼ C plain yogurt
1 tbsp. chopped fresh dill
1 tbsp. chopped scallions
½ tsp. salt, or more to taste
¼ tsp. ground black pepper, or more to taste
(oh, and lots of broccoli, for steaming!)
Combine potatoes and garlic in a saucepan with water to cover. Bring to a boil, and then reduce the heat and simmer for about 20 minutes, until very soft. Drain and transfer to a medium mixing bowl. Mash together potatoes and yogurt with a hand masher (do not do this in a food processor as this makes the texture of the potatoes gluey. Having attempted mashed potatoes in a food processor once I can vouch for this warning! – Debbie). Mash until quite smooth. Stir in the dill, scallions, salt and pepper. Serve immediately at room tem-perature or chill to serve later, allowing it to return to room temperature just before serving.
Moosewood suggests simply steaming fresh broccoli and then ‘drizzling the Skor-dalia Thessalonike’ over it.
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