This week, I am trying to think of warm and simple...with each passing day we are getting closer to spring and warmer weather ahead!
This first recipe can whisk all of us off to a warm spring day with the citrus and mango alongside the crunch of the red onion and those sweet pears!
Mango-Red Onion Salad
2 cups cubed fresh mango
1/2 cup halved cherry tomatoes
2 tablespoons minced red onion
2 tablespoon fresh lime juice
2 pears, cubed
1/2 teaspoon ground cumin
salt and pepper
In a medium bowl, combine mango, tomatoes, pear, onion, lime juice, and cumin. Toss to combine. Season, to taste, with salt and black pepper.
Greens with Red Peppers
1 C onion, diced
1 T olive oil
1.5 c red pepper, chopped
1 T garlic, minced
1 C chicken stock
1 bunch collards or kale or mustard greens, destemmed and roughly chopped
1 lbs spinach or chard, destemmed and roughly chopped
1/4 t salt
1/8 t pepper
1/8 t red pepper flakes
1/8 t cayenne
In a large non-stick skillet, saute the onion in olive oil for 5-7 minutes, or until soft and lightly browned.
Add the red peppers and garlic, and saute an additional 2 minutes.
Add the vegetable stock and bring the mixture to a boil.
Add the collard greens to the pan, in batches, covering the pan to help them wilt.
When all of the collard greens have been added to the pan, cover, reduce the heat to medium, and cook for 5 minutes.
Add the spinach to the pan in batches, using the same procedure as with the collard greens, and cook for 5 minutes.
Add the remaining ingredients, except for the garnishes.
Cover and cook an additional 3 minutes or until the greens are tender.
Taste and adjust the seasonings, if needed.
Orecchiette with Roasted Broccoli and Walnuts
12 ounces orecchiette or some other short pasta (3 cups)
1 bunch broccoli (1 1/2 pounds), cut into small florets
1/2 cup walnuts, roughly chopped
1/4 cup olive oil
2 cloves garlic, chopped
Kosher salt and black pepper
2 tablespoons unsalted butter
1/4 cup grated Parmesan (1 ounce)
1. Heat oven to 400° F.
2. Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water, drain the pasta, and return it to the pot.
3. Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.
4. Toss the pasta with the broccoli mixture, butter, and 1/2 cup of the reserved pasta water. (Add more water if the pasta seems dry.) Sprinkle with the Parmesan before serving.
Sunday, January 30, 2011
Sunday, January 23, 2011
Last week of January 2011
WHAT!? Where has the month of January gone, if you are like me, this year is taking off way too quickly for my tastes! As a child time seemed to stand still and as an adult I would like to sometimes "get off the ride" and go back to the time of my childhood when everything seemed so far away and I was always told I needed to get more patience (no need for it now, huh?)
For my family this week is not only the last week of January but also our "week of lasts" until we leave on our Disney vacation next Sunday. Today was the last time we would be in church for 2 weeks and tomorrow will be the last Monday the kids have to go to school until we get back...etc
It has been so cold lately, even today sitting here in the sun room, I just can't get warm, so let's make soup this week, shall we? What kinds of soup do you like to make this time of year?
French Onion Soup
2 pounds onions, sliced very thinly
3 tablespoons butter
2 oz Calvados (brandy or cognac may be used as a substitute)
6 cups homemade beef stock
2 bay leaves
5 sprigs thyme
baguette (hey we sell these now and they are GREAT!)
10 oz Gruyere cheese, grated
salt and pepper, to taste
To start, sweat the onions very, very slowly over low heat. This allows all the natural sugars to caramelize and helps the soup develop a more hearty, robust flavor. Don’t rush this process!
The onions will need up to a full hour and a half in order to cook properly. Give them an occasional stir. Meanwhile, have a pot of stock heating on the stove so that when it comes time for use, it will be warm and ready to go.
Once the onions have turned a deep golden brown, deglaze the pan with Calvados. Be sure to scrape up all the good bits that are sticking to the bottom of the pan. Add the chicken stock, bay leaves and thyme. Simmer for 35-40 minutes.
While the soup is simmering, prepare the toasts. Preheat the oven to 350. Slice the baguette into 3/4 inch slices and lay on a baking tray. Spread butter on one side of the bread and toast in the oven until crispy and golden, about 8 minutes. Set aside.
Turn on the broiler to high.
Once the soup has simmered, season with salt and pepper. Ladle the soup into the gratin dishes, top with two overlapping toasts, and sprinkle generously with Gruyere. Place under the broiler and cook until the cheese is melted and bubbly, about 3 minutes. This happens quickly, so be sure not to burn your toasts!
Ham and Potato Soup
1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
At our house we like to do soup and salad, or soup and sandwiches. That new Ciabatta bread makes a "mean" grilled cheese and to make it extra special add a slice of apple or pear to the sandwich prior to grilling!
Stay warm!
For my family this week is not only the last week of January but also our "week of lasts" until we leave on our Disney vacation next Sunday. Today was the last time we would be in church for 2 weeks and tomorrow will be the last Monday the kids have to go to school until we get back...etc
It has been so cold lately, even today sitting here in the sun room, I just can't get warm, so let's make soup this week, shall we? What kinds of soup do you like to make this time of year?
French Onion Soup
2 pounds onions, sliced very thinly
3 tablespoons butter
2 oz Calvados (brandy or cognac may be used as a substitute)
6 cups homemade beef stock
2 bay leaves
5 sprigs thyme
baguette (hey we sell these now and they are GREAT!)
10 oz Gruyere cheese, grated
salt and pepper, to taste
To start, sweat the onions very, very slowly over low heat. This allows all the natural sugars to caramelize and helps the soup develop a more hearty, robust flavor. Don’t rush this process!
The onions will need up to a full hour and a half in order to cook properly. Give them an occasional stir. Meanwhile, have a pot of stock heating on the stove so that when it comes time for use, it will be warm and ready to go.
Once the onions have turned a deep golden brown, deglaze the pan with Calvados. Be sure to scrape up all the good bits that are sticking to the bottom of the pan. Add the chicken stock, bay leaves and thyme. Simmer for 35-40 minutes.
While the soup is simmering, prepare the toasts. Preheat the oven to 350. Slice the baguette into 3/4 inch slices and lay on a baking tray. Spread butter on one side of the bread and toast in the oven until crispy and golden, about 8 minutes. Set aside.
Turn on the broiler to high.
Once the soup has simmered, season with salt and pepper. Ladle the soup into the gratin dishes, top with two overlapping toasts, and sprinkle generously with Gruyere. Place under the broiler and cook until the cheese is melted and bubbly, about 3 minutes. This happens quickly, so be sure not to burn your toasts!
Ham and Potato Soup
1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
At our house we like to do soup and salad, or soup and sandwiches. That new Ciabatta bread makes a "mean" grilled cheese and to make it extra special add a slice of apple or pear to the sandwich prior to grilling!
Stay warm!
Sunday, January 16, 2011
For the week of 1-17-11...
I find myself getting more and more excited about what is coming in "the bag" each week...oh the possibilities that await our dinners for the upcoming week. The trouble is, I find myself getting into the same ole rut...same vegetable, same dinner recipe, I am trying to find new and exciting recipes for YOU and for me!
Here is what I have found for us for the upcoming week ahead:
Orecchiette with Turkey Sausage and Broccoli Rabe(courtesy of Giada De Laurentis)
2 bunches broccoli rabe, stems trimmed
1 pound orecchiette pasta (little ears)
3 tablespoons olive oil
1 pound turkey Italian-style sausage, casings removed
3 garlic cloves, minced
Pinch dried crushed red pepper flakes
1/4 cup grated Parmesan
Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.
Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.
Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.
Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.
Penne w/ Butternut Squash, Sausage & Sage:
~ 1 butternut squash, cut into 1" pieces
~ 2 Italian sausages (you can use hot or sweet), casings removed
~ 2 cloves garlic, chopped
~ 3 tbsp of chopped, fresh sage leaves
~ 1 1/4 cups of chicken stock
~ 1/4 cup white wine
~ 8 oz. of penne pasta (half a box or bag)
In a heavy skillet, coat your pan w/ olive oil. Cook butternut squash on high, not moving around too much, until the edges caramelize. About 5 minutes or so. Remove from pan.
Now, add your sausage, and break it up in the pan. After that is browned, about 5 minutes, add your garlic, chopped sage and white wine and simmer for 3 minutes until liquid is evaporated.
Add your chicken stock and butternut squash and simmer 10 minutes, until squash is tender.
While sauce is simmering, boil your pasta in salted water and drain.
Add your cooked pasta to the sauce.
Roasted Sweet Potatoes and Wilted Spinach
4 pounds sweet potatoes, peeled and quartered
Salt
Freshly ground black pepper
1/2 cup canola oil
2 large red onions, finely chopped
1/4 cup honey
1/2 cup butter
1 bag baby spinach (between 10 ounces and 16 ounces), soaked, well-rinsed and dried
Directions
Preheat an oven to 350 degrees F.
In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Place on a baking sheet and roast in the oven for 20 minutes. Remove briefly from oven and toss in onions, and return to oven to roast until potatoes are tender, approximately another 20 minutes. Transfer roasted potato mixture to a bowl. Drizzle honey over potatoes, add butter, mixing well, and then gently toss in spinach. The heat from the potatoes will wilt the spinach.
Here is what I have found for us for the upcoming week ahead:
Orecchiette with Turkey Sausage and Broccoli Rabe(courtesy of Giada De Laurentis)
2 bunches broccoli rabe, stems trimmed
1 pound orecchiette pasta (little ears)
3 tablespoons olive oil
1 pound turkey Italian-style sausage, casings removed
3 garlic cloves, minced
Pinch dried crushed red pepper flakes
1/4 cup grated Parmesan
Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.
Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.
Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.
Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.
Penne w/ Butternut Squash, Sausage & Sage:
~ 1 butternut squash, cut into 1" pieces
~ 2 Italian sausages (you can use hot or sweet), casings removed
~ 2 cloves garlic, chopped
~ 3 tbsp of chopped, fresh sage leaves
~ 1 1/4 cups of chicken stock
~ 1/4 cup white wine
~ 8 oz. of penne pasta (half a box or bag)
In a heavy skillet, coat your pan w/ olive oil. Cook butternut squash on high, not moving around too much, until the edges caramelize. About 5 minutes or so. Remove from pan.
Now, add your sausage, and break it up in the pan. After that is browned, about 5 minutes, add your garlic, chopped sage and white wine and simmer for 3 minutes until liquid is evaporated.
Add your chicken stock and butternut squash and simmer 10 minutes, until squash is tender.
While sauce is simmering, boil your pasta in salted water and drain.
Add your cooked pasta to the sauce.
Roasted Sweet Potatoes and Wilted Spinach
4 pounds sweet potatoes, peeled and quartered
Salt
Freshly ground black pepper
1/2 cup canola oil
2 large red onions, finely chopped
1/4 cup honey
1/2 cup butter
1 bag baby spinach (between 10 ounces and 16 ounces), soaked, well-rinsed and dried
Directions
Preheat an oven to 350 degrees F.
In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Place on a baking sheet and roast in the oven for 20 minutes. Remove briefly from oven and toss in onions, and return to oven to roast until potatoes are tender, approximately another 20 minutes. Transfer roasted potato mixture to a bowl. Drizzle honey over potatoes, add butter, mixing well, and then gently toss in spinach. The heat from the potatoes will wilt the spinach.
Wednesday, January 5, 2011
So at our house these days we are all about being more healthy, wealthy, and wise! We are becoming more "absorbed" in the fruits and veggies we are handling on a daily basis, I find myself watching more cooking shows that feature new a unique ways to eat more vegetables and fruits it is just I find myself feeling better with more energy when my diet consists of more green leafy veggies and fresh vibrant fruits!
Our children, Gabriel 9, and Sophia 6, are even taking more interest in what they are eating...after all we are what we eat, right? Why not start in their childhood, instilling in them good eating habits? Even though we think we are doing everything right, our Gabriel has been very sick over the past week and if we thought we could change his diet to help his stomach pain I certainly would in a heartbeat...but I feel like we are already doing the right thing...
On the Cooking Channel the "Veg Edge" journeys the country unearthing a new breed of vegetarians. From a punk rock vegan in L.A. to vegetable-loving firemen deep in the heart of Texas, to a kick boxing chef who serves up meatless Mondays at his high-end NYC restaurant. Did anyone else see this show?? My family totally LOVED it!
Sauteed Cabbage with Bacon (serve over boiled potatoes)
1 head of green cabbage, sliced
1 lb bacon, chopped
1 medium onion, sliced
salt and pepper to taste
Directions:
Heat skillet over medium high heat and add bacon to pan, cook until almost crispy (8-10 minutes), remove from pan and add onion, cook until starting to soften, add cabbage and cook until warmed thru BUT cabbage is NOT soggy! Put bacon back in pan with cabbage and onions...serve over boiled potatoes...YUM!
We tried this recipe the last time we had cabbage in our bags and it was a HIT!
Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini (courtesy of foodtv.com)
1/4 cup extra-virgin olive oil, plus more for the bruschetta
6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
2 teaspoons dried oregano
1 (6-ounce) can tomato paste
2 tablespoons red wine vinegar
2 (15-ounce) cans cannellini beans, drained and rinsed
2 quarts chicken stock, water, or a combination
Salt and freshly ground black pepper
1 large bunch kale, large ribs removed, chopped
1 baguette
DirectionsHeat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.
Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.
I thought this recipe sounded perfect because of the fact we are introducing our new line of breads this week! There is a par baked french bread loaf you can order and heat briefly in the oven and it would be delicious in this soul warming soup...ENJOY!
Our children, Gabriel 9, and Sophia 6, are even taking more interest in what they are eating...after all we are what we eat, right? Why not start in their childhood, instilling in them good eating habits? Even though we think we are doing everything right, our Gabriel has been very sick over the past week and if we thought we could change his diet to help his stomach pain I certainly would in a heartbeat...but I feel like we are already doing the right thing...
On the Cooking Channel the "Veg Edge" journeys the country unearthing a new breed of vegetarians. From a punk rock vegan in L.A. to vegetable-loving firemen deep in the heart of Texas, to a kick boxing chef who serves up meatless Mondays at his high-end NYC restaurant. Did anyone else see this show?? My family totally LOVED it!
Sauteed Cabbage with Bacon (serve over boiled potatoes)
1 head of green cabbage, sliced
1 lb bacon, chopped
1 medium onion, sliced
salt and pepper to taste
Directions:
Heat skillet over medium high heat and add bacon to pan, cook until almost crispy (8-10 minutes), remove from pan and add onion, cook until starting to soften, add cabbage and cook until warmed thru BUT cabbage is NOT soggy! Put bacon back in pan with cabbage and onions...serve over boiled potatoes...YUM!
We tried this recipe the last time we had cabbage in our bags and it was a HIT!
Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini (courtesy of foodtv.com)
1/4 cup extra-virgin olive oil, plus more for the bruschetta6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
2 teaspoons dried oregano
1 (6-ounce) can tomato paste
2 tablespoons red wine vinegar
2 (15-ounce) cans cannellini beans, drained and rinsed
2 quarts chicken stock, water, or a combination
Salt and freshly ground black pepper
1 large bunch kale, large ribs removed, chopped
1 baguette
DirectionsHeat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.
Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.
I thought this recipe sounded perfect because of the fact we are introducing our new line of breads this week! There is a par baked french bread loaf you can order and heat briefly in the oven and it would be delicious in this soul warming soup...ENJOY!
Sunday, January 2, 2011
Happy New Year!
I have been keeping a personal blog for many years, but never one on recipes and nutrition alone...I hope that I can provide fun, nutritious meals that everyone will love and let this blog also be a way for all of us to share insights into eating a more healthy diet in the new year and using more fresh, local produce!
This week's menu is Mediterranean inspired...Tony has had this menu "in his back pocket" for at least 2 weeks now and is so excited to share it with us this week.
When I bring home our family's bag each week I always go ahead and prep all my produce at once and get that out of the way. I get alot of use out of my salad spinner (and this week it will get used on the radicchio, romaine, snow peas, and spinach). I fill my sink up with fresh cold water and add the produce one item at a time and do a wash and then spin and place in containers or bags that fit into my fridge, then when it is time for dinner all I have to do is pull the ingredient out and viola it is ready to GO!
On our menu this week is a homemade Caesar salad...using the romaine, red onions, and spinach. We will grill up some chicken breasts on the grill and add organic croutons and Caesar dressing (we offer both under either salad fix ins or organic dry goods on our website). Our oldest son, Gabriel (9) would eat salad every night if we let him!)
If you're looking for a new grain to try, pick up some farro. Also known as emmer, it's a variety of wheat that originated in the Middle East, (back to our theme for the week) but is primarily grown in northern Italy. It's similar to barley and wheat berries, and can be used in place of rice, quinoa, couscous, or other grains in your favorite dishes. It has a satisfyingly chewy texture similar to brown rice, and if you buy semi pearled farro, it decreases the cooking time to 45 minutes from an hour. Here is a recipe I want to try this week (adapted from one I found by Bobby Flay on the food network)...
Farro Salad with Grilled Eggplant
1 1/2 cups farro
1 eggplant, halved (I may also grill any extra veggies I may have in my fridge...like peppers or mushrooms to this dish)
1 small red onion, peeled, halved, and thickly sliced
Olive oil, for brushing
Salt and freshly ground black pepper
1/2 pint grape tomatoes, washed and sliced in 1/2 (I may use canned since we don't have fresh this week)
Basil (chop to sprinkle on top)
Sherry Vinaigrette:
1 small shallot, finely chopped
1/4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
1/2 cup olive oil
Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified. (because I may not have all these ingredients on hand, I may use a vinaigrette I already have in my refrigerator)
Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl.
Heat grill to high. While the farro is cooking, brush the eggplant and onion slices, and other veggies with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. (I own a grill basket so I will most likely use it) Remove from the grill and cut into 1-inch dice. Add the eggplant and onions to the farro along with the tomatoes and basil. Pour Sherry Vinegar over the farro mixture and stir to combine. Best served at room temperature.
Crunchy Snow Peas with Toasted Almonds
Ingredients:
1 Tbsp. Mrs. Dash® Onion and Herb Seasoning Blend (I don't have this so I will adapt my seasonings with what I have in my cupboard)
2 Tbsp. olive oil
1 lb. snow peas, trimmed
4 tsp. fresh lemon juice
4 tsp. minced shallots (I will use my red onion again for this)
2 Tbsp. slivered unsalted, oven-toasted almonds (sold on our website)
Low-Sodium Recipe
1. Warm the olive oil in a small sauté pan.
2. Increase heat to medium and add snow peas. Add a few drops of water while tossing quickly.
3. Cook about 3-4 minutes, leaving the snow peas crisp.
4. Add the lemon juice and toss again.
5. Spoon onto a plate, sprinkle with shallots (red onions) Mrs. Dash® Onion and Herb Blend Seasoning Blend. Drizzle 1 Tbsp. of the cooking juices over the snow peas.
These are just a few ideas I am planning on trying this week, and I am notorious for NOT following recipes that I find online, even though my family lives right next door to a grocery store, I find that I do better with being creative with items I already have on hand, versus spending money on an item that I may only use once and may not like...sometimes it works out for the better, other times not so much!) But it certainly keeps mealtime interesting around here!
Happy eating!
This week's menu is Mediterranean inspired...Tony has had this menu "in his back pocket" for at least 2 weeks now and is so excited to share it with us this week.
When I bring home our family's bag each week I always go ahead and prep all my produce at once and get that out of the way. I get alot of use out of my salad spinner (and this week it will get used on the radicchio, romaine, snow peas, and spinach). I fill my sink up with fresh cold water and add the produce one item at a time and do a wash and then spin and place in containers or bags that fit into my fridge, then when it is time for dinner all I have to do is pull the ingredient out and viola it is ready to GO!
On our menu this week is a homemade Caesar salad...using the romaine, red onions, and spinach. We will grill up some chicken breasts on the grill and add organic croutons and Caesar dressing (we offer both under either salad fix ins or organic dry goods on our website). Our oldest son, Gabriel (9) would eat salad every night if we let him!)
If you're looking for a new grain to try, pick up some farro. Also known as emmer, it's a variety of wheat that originated in the Middle East, (back to our theme for the week) but is primarily grown in northern Italy. It's similar to barley and wheat berries, and can be used in place of rice, quinoa, couscous, or other grains in your favorite dishes. It has a satisfyingly chewy texture similar to brown rice, and if you buy semi pearled farro, it decreases the cooking time to 45 minutes from an hour. Here is a recipe I want to try this week (adapted from one I found by Bobby Flay on the food network)...
Farro Salad with Grilled Eggplant
1 1/2 cups farro
1 eggplant, halved (I may also grill any extra veggies I may have in my fridge...like peppers or mushrooms to this dish)
1 small red onion, peeled, halved, and thickly sliced
Olive oil, for brushing
Salt and freshly ground black pepper
1/2 pint grape tomatoes, washed and sliced in 1/2 (I may use canned since we don't have fresh this week)
Basil (chop to sprinkle on top)
Sherry Vinaigrette:
1 small shallot, finely chopped
1/4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
1/2 cup olive oil
Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified. (because I may not have all these ingredients on hand, I may use a vinaigrette I already have in my refrigerator)
Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl.
Heat grill to high. While the farro is cooking, brush the eggplant and onion slices, and other veggies with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. (I own a grill basket so I will most likely use it) Remove from the grill and cut into 1-inch dice. Add the eggplant and onions to the farro along with the tomatoes and basil. Pour Sherry Vinegar over the farro mixture and stir to combine. Best served at room temperature.
Crunchy Snow Peas with Toasted Almonds
Ingredients:
1 Tbsp. Mrs. Dash® Onion and Herb Seasoning Blend (I don't have this so I will adapt my seasonings with what I have in my cupboard)
2 Tbsp. olive oil
1 lb. snow peas, trimmed
4 tsp. fresh lemon juice
4 tsp. minced shallots (I will use my red onion again for this)
2 Tbsp. slivered unsalted, oven-toasted almonds (sold on our website)
Low-Sodium Recipe
1. Warm the olive oil in a small sauté pan.
2. Increase heat to medium and add snow peas. Add a few drops of water while tossing quickly.
3. Cook about 3-4 minutes, leaving the snow peas crisp.
4. Add the lemon juice and toss again.
5. Spoon onto a plate, sprinkle with shallots (red onions) Mrs. Dash® Onion and Herb Blend Seasoning Blend. Drizzle 1 Tbsp. of the cooking juices over the snow peas.
These are just a few ideas I am planning on trying this week, and I am notorious for NOT following recipes that I find online, even though my family lives right next door to a grocery store, I find that I do better with being creative with items I already have on hand, versus spending money on an item that I may only use once and may not like...sometimes it works out for the better, other times not so much!) But it certainly keeps mealtime interesting around here!
Happy eating!
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