Menu Week 3-21-11

So my dear husband has been told oh so many times that he needs to shed a few pounds; and this years visit to the doctor proved to be the same story...and surprisingly; he seems more willing to make the change. So I am trying my best to support him and cook meals that fit into his alloted calories per day of between 1500-1700. The kids and myself do not need to loose any weight so it has also come down to portion control too!

This first recipe is inspiring me to get out the grill and "pretend" that spring is coming! I would serve turkey meatballs with this to round out the meal...

Plank-Grilled Zucchini with Couscous, Spinach, and Feta Stuffing


2 (15 x 6 1/2 x 3/8-inch) cedar grilling planks
2 1/4 cups organic vegetable broth
1/2 cup chopped shallots (about 1 large)
1 package fresh chopped spinach
3/4 cup uncooked couscous
1/2 cup (2 ounces) diced feta cheese
1/4 cup chopped fresh mint
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
6 medium zucchini (about 2 pounds)
1/2 teaspoon kosher salt

1. Soak planks in water 1 hour; drain.

2. Preheat grill to medium-high heat.

3. Place broth in a large skillet over medium-high heat; bring to a boil. Add shallots and spinach; cook 5 minutes. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in cheese and next 5 ingredients (through pepper).

4. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Sprinkle salt evenly over zucchini. Spoon about 2/3 cup stuffing into each zucchini half.

5. Place planks on grill rack; grill 3 minutes or until lightly charred. Turn planks over; place zucchini on charred sides of planks. Cover; grill 12 minutes or until tender.


Pasta with Chickpeas and Spinach


1 (16-oz.) package farfalle (bow-tie) pasta
1 (19-oz.) can chickpeas, rinsed and drained
1 (8.5-oz.) jar sun-dried tomatoes with herbs in oil, drained and chopped
1 (5-oz.) package fresh Spinach, thoroughly washed
1 (4-oz.) package crumbled feta cheese
1/4 cup chopped fresh basil
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
3 5oz cans of tuna, drained

1. Cook pasta according to package directions; drain. Stir together beans and next 7 ingredients in a large bowl. Stir in hot cooked pasta until blended.

(The trick to getting my family to eat the Spinach is put it in the pot at the very last minute and not let it get too wilted!) Serve immediately!

Raw Kale Salad

1 bunch kale
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste
Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.

If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.

Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves)..

Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.