March 8, 2015

Su: Fig, Goat Cheese, Proscuitto and Pistachio Stuffed Chicken with Fig Balsamic Gastrique

Mo: Oven-Braised Beef with Tomatoes and Garlic;cauliflower cheese; Wilson Blvd mtg
Tu: Smokey Beet Burger with Creamy Blue Cheese Dressing Va Bike mtg
We: Spaghetti with beets, goat cheese and walnuts
Th: Shredded beef over baked sweet potatoes; carmelized onions; blue cheese dressing
Fr: DVR Camp

Ingredients

1 medium head (about 2 to 2 1/4 pounds) cauliflower

4 sweet potatoes

1 bunch beets (3 lbs)

1 ripe avocado

10-12 large dried Turkish figs, finely diced (can use fig spread)

6 small shallots, finely chopped

2 head garlic

4 onions

1 large red onion, sliced (about 2 cups)
2-4 tablespoons fresh rosemary

4 tablespoons fresh thyme, finely chopped

Chopped chives or flat-leaf parsley, for garnish (optional)

4 boneless, skinless chicken breasts (8-10 oz each)

2 ounce prosciutto, thinly sliced and chopped

1 (3 to 3 1/2 pound) boneless beef chuck roast, tied with a string

4 oz roasted pistachios, shelled and chopped

1 cup cashews

1/2 cup walnuts, toasted

1/2 cup golden raisins

1/2 cup cooked green lentils

2 cups cooked brown rice

1 28-ounce can whole tomatoes

4 tablespoons (30 grams or 1 ounce) all-purpose flour

1 pound spaghetti (or your favorite pasta shape)

mustard powder

sweet smoked paprika

salt

pepper

5 T olive oil

4 T lemon juice

2/3 cup fig balsamic vinegar

4 tbsp honey

2 cups (475 ml) milk, whole is best but low-fat will probably work just fine

1 egg

8-12 oz blue cheese

18 oz goat cheese

1 1/4 cups plus 2 tablespoons (about 155 grams or 5 1/2 ounces total) grated cheddar, the strongest you can get, preferably English or Irish

3/4 cup fat free greek yogurt

4 tablespoons (55 grams or 2 ounces) unsalted butter

8 buns (I use whole grain sandwich thins.  Pitas would also be nice)

1 cup tawny port

Groceries

1 bunch beets (3 lbs)

1 medium head (about 2 to 2 1/4 pounds) cauliflower

1 ripe avocado

Chopped flat-leaf parsley, for garnish (optional)

Cantaloupe
Bananas

4 sweet potatoes

6 small shallots, finely chopped

2 head garlic

5 onions

10-12 large dried Turkish figs, finely diced (can use fig spread)

4 boneless, skinless chicken breasts (8-10 oz each)

2 ounce prosciutto, thinly sliced and chopped

1 (3 to 3 1/2 pound) boneless beef chuck roast, tied with a string

4 oz roasted pistachios, shelled and chopped

1 cup cashews

1/2 cup walnuts, toasted

1/2 cup golden raisins

1 28-ounce can whole tomatoes

1 Gallon Milk

OJ

2 dz eggs

3/4 cup fat free greek yogurt (opt – we have plain)

Dipping yogurt

1 box unsalted butter

Parmesan cheese

8-12 oz blue cheese

14 oz goat cheese

1 block cheddar, the strongest you can get, preferably English or Irish

8 buns (I use whole grain sandwich thins.  Pitas would also be nice)