June 29 - July 4, 2014

• Chicken broccoli rice casserole
• Fried green tomatoes
• Tzatziki
• Fried zucchini blossoms
• Baked spinach 
• Fish
• Miso & shitake ramen w hoisin grilled tofu
• Wild wheat berry salad
• Pasta and fried zucchini salad
• Vietnamese cucumber salad
• Tea sandwiches

June 9-16 2014

• Kale and Quinoa Salad
• Beans in Tomato Sauce on Polenta 
• Turnip Cheese Gratin

Groceries for Recipes

Kale/Quinoa

Salad
1/2 cup uncooked quinoa (or 1 1/2 cups cooked)
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale
1/2 cup slivered almonds, very well toasted and cooled
1/3 cup dried cherries, chopped a bit
2 to 3 scallions, thinly sliced
2 teaspoons chopped fresh dill
2 ounces ricotta salata, crumbled or finely grated
Few gratings of fresh lemon zest
Dressing
3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
2 teaspoons smooth Dijon mustard
1 teaspoon coarse Dijon mustard
Just shy of 1 teaspoon honey
Salt and freshly ground black pepper to taste

 Beans/Polenta

3 tablespoons unsalted butter
1/2 medium yellow onion, chopped
1 medium fennel bulb, trimmed and chopped
3 garlic cloves, finely chopped
4 teaspoons chopped fresh oregano
1/4 teaspoon red pepper flakes
Salt
1 small carrot, peeled and shredded
One 28-ounce can whole San Marzano tomatoes or plum tomatoes
Freshly ground pepper
2 cups drained, cooked borlotti beans
1/3 cup chopped fresh flat-leaf parsley
Polenta
4 cups water
1 teaspoon salt
1 cup polenta
2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese, plus more for garnishing
Freshly ground pepper

Turnip Gratin

1 large turnip
2 garlic cloves, minced
2 tablespoons butter
1/2 cup Gruyere cheese, grated
1/3 cup non-fat milk

Almond Cake Recipe


3 eggs, lightly beaten
8 ounces almond paste
3/4 cup sugar
1/2 cup unsalted butter, room temperature
1/4 cup unbleached all-purpose flour
powdered sugar

Preheat oven to 350F. Cream 1 egg, the almond paste, and the sugar, then beat in the remaining eggs. Beat in the butter, then stir in the flour until just incorporated. Pour into a buttered, floured 8-inch round cake pan and bake 45 to 50 minutes, until a tester comes out clean. Cool, then invert onto a plate and dust with powdered sugar. Serve with raspberry purée.