Beets - M
Green beans - F
Kale - R
Lettuce - W
Padron peppers - F
Radishes - pickle
Spinach - F
Summer squash - M,
Dry-farmed tomatoes - M,
Strawberries
In the fridge:
mild peppers - T
radishes - pickle
potatoes
tomatoes - Su
Groceries:
http://www.marthastewart.com/852393/stuffed-zucchini-tomatoes-and-mozzarella?czone=food/produce-guide-cnt/summer-produce-recipes¢er=276955&gallery=275750&slide=852393
http://simplylovefood.blog.com/2012/02/25/southwestern-stuffed-peppers/ - use mild peppers and season meat with chopped padrons
http://www.familyfeatures.com/feeds/food/FeatureDetail.aspx?ID=4018
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1437643 - use fresh tomatoes
GREEN BEANS, TOASTED PECANS and BLUE CHEESE
Serves 4-6
1/2 teaspoon Dijon mustard
2 teaspoons apple cider vinegar
1/4 cup teaspoons finely chopped shallots
2 tablespoons olive oil
1 cup pecans
1 1/2 pounds green beans
3 ounces blue cheese
1. in a large bowl whisk together mustard, vinegar, shallot, and 1 tablespoon oil to make the dressing.
2. In a small heavy skillet, heat remaining 1 tablespoon oil over high heat until hot but not smoking and saute pecans with salt to taste, stirring frequently, until a shade darker, about 1 minute. Transfer nuts to paper towels to drain and cool. Coarsely chop nuts.
3. Have ready a bowl of ice water. In a large saucepan of boiling, salted water blanch the green beans until just tender, about 3 minutes, and drain to a colander. Transfer beans to ice water, stirring until just cool. Drain beans well and add to dressing. Crumble blue cheese over beans and gently toss with half of nuts and salt and pepper to taste. Serve beans at room temperature topped with the remaining nuts.
Groceries:
Nori sheets
coconut milk
fresh mozzarella
blue cheese
pecans
apples
Menu:
Sunday: [Dinner]: Homemade white pizza with Tomatoes, onions, and garlic, Salad
Monday: [Lunch]: Turkey Rolls, Lightning McQueen Beets & Rice; [Dinner]: Stuffed Zucchini with Baked Salmon, oven fries
Tuesday: [Lunch]: Eggsalad Sandwich, Fruit; [Dinner]: Taco Peppers
Wednesday: [Lunch]: Hummus, Carrots, Pitas [Dinner]: Lettuce Wraps and Salad
Thursday: [Lunch]: PB & J, fruit [Dinner]: Kale Chickpea Curry
Friday: [Lunch]: Lettuce Wraps (leftover from W night); [Dinner]: Green Beans, Toasted Pecans, & Blue Cheese over Spinach (Make ahead and pack for swimming)
Recipes:
http://www.marthastewart.com/852393/stuffed-zucchini-tomatoes-and-mozzarella?czone=food/produce-guide-cnt/summer-produce-recipes¢er=276955&gallery=275750&slide=852393
http://simplylovefood.blog.com/2012/02/25/southwestern-stuffed-peppers/ - use mild peppers and season meat with chopped padrons
http://www.familyfeatures.com/feeds/food/FeatureDetail.aspx?ID=4018
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1437643 - use fresh tomatoes
GREEN BEANS, TOASTED PECANS and BLUE CHEESE
Serves 4-6
1/2 teaspoon Dijon mustard
2 teaspoons apple cider vinegar
1/4 cup teaspoons finely chopped shallots
2 tablespoons olive oil
1 cup pecans
1 1/2 pounds green beans
3 ounces blue cheese
1. in a large bowl whisk together mustard, vinegar, shallot, and 1 tablespoon oil to make the dressing.
2. In a small heavy skillet, heat remaining 1 tablespoon oil over high heat until hot but not smoking and saute pecans with salt to taste, stirring frequently, until a shade darker, about 1 minute. Transfer nuts to paper towels to drain and cool. Coarsely chop nuts.
3. Have ready a bowl of ice water. In a large saucepan of boiling, salted water blanch the green beans until just tender, about 3 minutes, and drain to a colander. Transfer beans to ice water, stirring until just cool. Drain beans well and add to dressing. Crumble blue cheese over beans and gently toss with half of nuts and salt and pepper to taste. Serve beans at room temperature topped with the remaining nuts.
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