M-B Meal Calendar

Tuesday, July 22, 2014

July 21-

Indian spiced veggie burgers (use the leftover rice, our breadcrumbs, dried mushrooms)
Grilled tofu and zucchini with grilled corn and quinoa (or similar)
Veggie Mexican Lasagna (based on weelicious's recipe, but different)
Baked zucchini with goat cheese with ________
Roasted beets and sweets with ________
Pasta with sauteed zucchini, etc.
Grilled cheese with pickles

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

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

Friday, June 6, 2014

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.