The Weekly Round-Up: 7/30 – 8/5

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Sunday –  Rad Rainbow Raw Pad Thai
Rad Rainbow Raw Pad Thai

Ingredients:
1 zucchini
2 carrots
1 red pepper
1 cup red cabbage
3/4 cup edamame
3 green onions
1 tablespoon hemp seeds
1 teaspoon sesame seeds
1/4 cup almond butter
1 lime
Tamari

Monday – Broccoli Cheddar Quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:
2 cloves garlic
2 bunches of broccoli
3/4 cup shredded cheddar
4 large eggs
1 cup milk of choice (I usually use almond)

Quiche Crust: (Click link in recipe to get to the simple crust recipe)
*If you like a thicker crust, you will want to double this recipe.
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water

Tuesday – Avocado Pesto Chickpea Salad Sandwich
Avocado Pesto Chickpea Salad Sandwich

Ingredients:
1/4 cup roasted pistachios
2 avocados
1 1/2 cups basil
Lemon
1 can of chickpeas
Sandwich bread of your choice
Desired sandwich fixins’

Wednesday – Summer Glow Buddha Bowl
Summer Glow Buddha Bowl

Ingredients:
Lemon
Dijon mustard
1 cup quinoa
2 cups green beans
2 cups snap peas
2 cups zucchini
1-2 cups baby spinach
1 carrot
1 beet
1-2 avocados
3/4 cup pepitas

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The Weekly Round-Up: 7/16 – 7/20

I have the semblance of a normal schedule this week, so actual meals will periodically be made.

Sunday – “Gourmet” Salads
I went to “Juiced” (on Main Street in Concord, NH) three weeks ago and have been consumed with thoughts of their amazing salads ever since.

There’s no “recipe” for this, other than some high-quality, fresh lettuce and whatever strikes my fancy/is in my fridge/is something my mom made me bring home to Maine from her fridge.

I will make lemon vinaigrette dressing, though.

Lemon Vinaigrette Dressing:
1/4 cup lemon juice
1/4 cup olive oil
2 tbsps. balsamic vinegar
2 garlic cloves, minced
1 tsp. salt
1 tsp. grated lemon peel
1 tsp. Dijon mustard
1/2 tsp. pepper

Directions: Mix & eat.

Monday – No actual meal can be made this day…

Tuesday – Spring Rolls a la Barbara Kingsolver
Literature plug — do yourself a favor and read anything she’s ever written (The Bean Trees, Animal Dreams, Prodigal Summer, and The Poisonwood Bible are all particularly superb.) This recipe comes from her book Animal, Vegetable, Miracle. She also writes incredible short stories & essays.

Spring Rolls a la Barbara Kingsolver

Ingredients for Spring Rolls:
2 oz rice noodles
1 cup bean sprouts
10 soft lettuce leaves
1 cup carrots, shredded
2-3 green onions, chopped
1/2 cup mint leaves
1/2 cup cilantro leaves
8 rice paper wrappers

*This recipe has a bit of learning curve. Don’t feel bad if you end up with a pile of rice wrappers with ingredients sticking out of the holes that ripped while you were trying to get the wrappers flat after heating them up. It tastes the same.

Wednesday – Burrito Bowl
Burrito Bowl

Ingredients for Burrito Bowl:
Brown rice
Garlic
15-ounce can black beans (I often use a larger can)
Handful of cilantro
1 onion (I add this for extra veggies/flavor)
2 pints cherry tomatoes
1 avocado
Corn (I use frozen)
Sour cream and other fixings for serving (We sometimes eat this with tortilla chips)

Thursday – Broccoli-cheddar quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:
2 cloves garlic
2 bunches of broccoli
3/4 cup shredded cheddar
4 large eggs
1 cup milk of choice (I usually use almond)

Quiche Crust: (Click link in recipe to get to the simple crust recipe)
*If you like a thicker crust, you will want to double this recipe.
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water

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The Weekly Round-Up: 7/2 – 7/7

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Sunday – Pasta Caprese
Pasta Caprese

2 pints cherry tomatoes (I shortcut the first part of the recipe)
Balsamic vinegar
1 lb. whole-wheat ziti or rigatoni
Bunch of fresh basil
8 ounces mozzarella

Monday –  Carrot and chickpea tacos with cilantro yogurt
Carrot and Chickpea Tacos

Ingredients for Carrot & Chickpea Tacos:
1.5 cups chickpeas
4 carrots
8 tortillas
1 mango
3 radishes
1 bunch cilantro
1 serrano pepper, if desired
7 ounces Greek yogurt
2 scallions
1 lime

Tuesday – Birthday celebration

Wednesday – Raw Falafel Buddha Bowls
Raw Falafel Buddha Bowls

Ingredients for Raw Falafel Buddha Bowls:
1.25 cups sunflower seeds
1 shallot
Bunch cilantro
3 lemons
Baby salad greens
2 carrots
1 beet
1/2 cup tahini

Thursday – Broccoli-cheddar quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:
2 cloves garlic
2 bunches of broccoli
3/4 cup shredded cheddar
4 large eggs
1 cup milk of choice (I usually use almond)

Quiche Crust: (Click link in recipe to get to the simple crust recipe)
*If you like a thicker crust, you will want to double this recipe.
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water

Friday – Mexican Fried-rice nachos

Ingredients for Mexican Fried Rice Nachos:
1 small onion
2 garlic cloves
1 jalapeno pepper
1 15-oz can black beans
Frozen corn
Lime
1 cup rice of choice
1 bag tortilla chips (I recommend Garden of Eatin’)
Other toppings of choice: sour cream, cilantro, etc.

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The Weekly Round-Up: 6/25 – 6/30

Summer leads to more freedom and flexibility in my schedule, but also far greater irregularity. This week, I’m attempting to cook on Tuesday, Wednesday, & Thursday.

Tuesday – Stuffed Peppers
Italian-Style Stuffed Peppers

Ingredients for Italian-Style Stuffed Peppers
4 bell peppers
1 onion
Small handful parsley
Bread crumbs
1.5 cups rice
3 tbsps. cheese of choice
2 eggs
Capers (if desired)
Marinara sauce (store-bought or homemade)

Wednesday Fattoush
Fattoush Salad

Ingredients for Fattoush:
2 lemons
2 cups romaine
1-2 cucumbers
2 cups tomatoes
Small bunch parsley
Small bunch mint
3 scallions
Pita bread or pita chips

Thursday– Enchiladas?
Veggie Enchiladas a la Jamie Oliver

Enchilada Ingredients:
2 red or yellow peppers
2 ears corn on the cob/frozen corn
1 large can black beans
6 spring onions
1 bunch coriander
1 lime
1 large can plum tomatoes
Cheddar cheese
8 tortillas of choice

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The Weekly Round-Up: 6/11 – 6/16

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Sunday: Raw Falafel Buddha Bowls
Raw Falafel Buddha Bowls

Ingredients for Raw Falafel Buddha Bowls:
1.25 cups sunflower seeds
1 shallot
Bunch cilantro
3 lemons
Baby salad greens
2 carrots
1 beet
1/2 cup tahini

Monday: Burrito Bowl
Burrito Bowl

Ingredients for Burrito Bowl:
Brown rice
Garlic
15-ounce can black beans (I often use a larger can)
Handful of cilantro
1 onion (I add this for extra veggies/flavor)
2 pints cherry tomatoes
1 avocado
Corn (I use frozen)
Sour cream and other fixings for serving (We sometimes eat this with tortilla chips)

Tuesday: Spring Salad with Lemon-Chive Dressing
Spring Salad with Lemon-Chive Dressing

Ingredients for Dressing:
1 lemon
1 cup avocado oil or EVOO
Dijon mustard
Maple syrup
Chives

Ingredients for Salad:
1 cup frozen shelled edamame
10 asparagus spears
2 cups arugula
2 cups kale
8 radishes
1/2 cup walnuts

Wednesday: Spinoccoli Pizza
Spinoccoli Pizza

Sauce Ingredients:
¾ cup heavy cream or half-and-half
1 clove garlic
6 tbsp. freshly grated Parmesan cheese

Toppings:
1/2 cup baby spinach
1 cup broccoli florets
2 oz. shredded mozzarella
2 oz. shredded cheddar

Pizza Dough Recipe:
Pizza Crust

Thursday: Broccoli Cheddar Quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:
2 cloves garlic
2 bunches of broccoli
3/4 cup shredded cheddar
4 large eggs
1 cup milk of choice (I usually use almond)

Quiche Crust: (Click link in recipe to get to the simple crust recipe)
*If you like a thicker crust, you will want to double this recipe.
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water

Friday: Cheesy Broccoli and Pepper Orzo
Cheesy Broccoli and Pepper Baked Orzo

Ingredients for Veggie Baked Orzo:
1.5 cups orzo pasta
honey
1 red onion
2 peppers
3 cups broccoli
1 14-ounce can diced/crushed tomatoes of choice
1 cup cheddar
1 cup mozzarella

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The Weekly Round-Up: 6/4 – 6/10

Sunday: Black Bean Edamame Burgers
Black Bean Edamame Burgers

Ingredients for Black Bean Edamame Burgers:
1/2 cup farro
1 yellow onion
3 medium carrots
2 garlic cloves
16oz cremini mushrooms
(2) 15oz cans black beans
1.5 cups bread crumbs
1 cup edamame
1/4 cup cilantro
1/4 cup parsley
2 eggs
Dijon mustard
Hamburger buns
Preferred burger fixings

*This recipe is a bit time-consuming, but it makes a lot of burgers. We’re usually able to freeze at least 1/2 and then get 2 separate burger nights from one cooking stint.

Monday: Mango-Blueberry Couscous
Mango Blueberry Couscous

Ingredients:
3/4 cup couscous
1-2 cups blueberries
1 mango
1/2 cup red onion
Handful fresh mint
1/2 cup sunflower seeds
1 tablespoon lemon juice

Tuesday: Kale-sadillas with Kale Pesto
Kale-sadillas
Kale Pesto (part of this recipe)

Ingredients for Kale-sadillas:
1 red pepper
1 red onion
1.5 cups kale
3/4 cup cheddar cheese
6-8 tortillas

Ingredients for Kale Pesto:
Garlic
Walnuts
2-3 cups kale
Lemon
1/4 cup Parmesan cheese

Wednesday: Lemon-Garlic Zucchini Noodles with Tomatoes
Zucchini Noodles
My mother-in-law was the one who got me interested in zucchini noodles. This recipe is light and great for summer.

Ingredients for Lemon-Garlic Zucchini Noodles:
10oz grape tomatoes
2 pounds zucchini, spiralized
1 lemon
3 tbsps pine nuts

Thursday: Homemade Spinach and Ricotta Ravioli
Celebrating all of my after-work commitments winding down by putting in some serious kitchen time with my pasta maker.

Friday: Vanilla Bean Banana Crepes (Breakfast for Dinner)
Vanilla Bean Banana Crepes

I’ve been curious about this flourless crepe recipe for a while now…I have so many questions about what the substitution for flour will do for consistency and flavor.

Ingredients for Banana Crepes:
1 banana
2 eggs
1/4 of a vanilla bean pod
Fillings of choice (I’ll be trying peanut butter and whatever berries I have in my freezer.)


And, to mark yesterday’s awful environmental news…

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The Weekly Round-Up: 5/29 – 6/2

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The end of the school year always means utter madness, so the focus this week is on making quick & nutritious meals.

Monday: Veggie Stir Fry
I am recovering from a stomach bug that has left me still trying to ease my way back into eating. I’m keeping it simple with a quinoa veggie stir fry to start the week.

Ingredients:
1 pepper
1-2 heads broccoli
Handful of snap peas
1 zucchini
Other veggies
Quinoa
Tofu (if desired)

Tuesday: Tortellini with Kale Pesto and Peas
Tortellini with Kale Pesto and Peas

Ingredients for Kale Pesto:
Garlic
Walnuts
2-3 cups kale
Lemon
1/4 cup Parmesan cheese

Ingredients for Tortellini Dish:
1 small or large package pre-made tortellini
1 yellow onion
6 cups veggie broth (I sometimes cut this back to 4 cups, so it’s not so liquid-y)
1 1/2 cups frozen peas (about 1/2 a standard-size frozen bags

Wednesday: Pizza a la Stephen
I’ll buy some veggies and my amazing husband will turn them into an immaculate pizza!

Thursday: Burrito Bowl
Burrito Bowl

Ingredients for Burrito Bowl:
Brown rice
Garlic
15-ounce can black beans (I often use a larger can)
Handful of cilantro
1 onion (I add this for extra veggies/flavor)
2 pints cherry tomatoes
1 avocado
Corn (I use frozen)
Sour cream and other fixings for serving (We sometimes eat this with tortilla chips)

Friday: Date night!

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The Weekly Round-Up: 5/21 – 5/26

Screen Shot 2017-05-19 at 7.05.04 PM.pngSunday: Broccoli Cheddar Quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:

2 cloves garlic
2 bunches of broccoli
3/4 cup shredded cheddar
4 large eggs
1 cup milk of choice (I usually use almond)

Quiche Crust: (Click link in recipe to get to the simple crust recipe)
*If you like a thicker crust, you will want to double this recipe.
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water

Monday: Vegan Taco Salad
Vegan Taco Salad

Taco Salad Ingredients:
1 cup farro
1/2 cup mild salsa
1/2 cup cashews
2-3 limes
2 heads Romaine lettuce
1 large tomato/pint grape tomatoes
1 15-oz can black beans
1 cup corn
1 cup tortilla chips, crushed
2-3 green onions

Tuesday: Orecchiette with Roasted Asparagus and Feta
Orecchiette with Roasted Asparagus

Orecchiette Pasta Dish Ingredients: 
1 pound orecchiette
1 1/2 pounds asparagus
1 lemon
1 cup feta cheese

Wednesday: Mediterranean Salad Bowl
Mediterranean Salad Bowl

Ingredients for Mediterranean Salad Bowl:
2 cups rice (I also recommend farro)
1 shallot
1 red pepper
1 English cucumber
Nice lettuce mix (size according to number of portions desired)
Microgreens (They really do make this delicious!)
Lemon
1 container hummus of your choice
Pita chips for serving (We like Stacy’s)

Dressing — Spices to Check You Have:
oregano, dill, thyme, paprika

Thursday: Eating Out
To celebrate approaching the end of this busy, busy month!

Friday: Teriyaki Chickpea Stirfry
Teriyaki Chickpea Stirfry

Ingredients for Chickpea Stirfry:
1 medium onion
ginger
8 ounces mushrooms
3 carrots
1 bell pepper
8 ounces snap peas
1 15-oz can chickpeas
1/2 cup teriyaki sauce (homemade or store-bought)
16 ounces cooked rice
2-3 green onions

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The Weekly Round-Up: 5/14 – 5/19

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Sunday: Eggplant Parmesan
Eggplant Parmesan

We didn’t actually wind up making this last week — it seems like a great meal for a rainy, rainy day.

Ingredients for Eggplant Parm:
1 eggplant
Bread for breadcrumbs
Parmesan cheese
3 eggs
2 cans (14.5 oz) diced tomatoes
1 small bunch basil
Mozzarella Cheese

Pasta of choice (for serving)

Monday: Enchiladas
Veggie Enchiladas a la Jamie Oliver

Enchilada Ingredients:
2 red or yellow peppers
2 ears corn on the cob/frozen corn
1 large can black beans
6 spring onions
1 bunch coriander
1 lime
1 large can plum tomatoes
Cheddar cheese
8 tortillas of choice

Tuesday: Spring Nourish Bowl
Spring Nourish Bowl

Spring Nourish Bowl Ingredients:
1 cup quinoa
1 bunch asparagus
3-4 turnips
2 cups sugar snap peas
3 radishes
1 bunch cilantro
4 eggs

Dressing Ingredients to Check For in the Pantry:
rice vinegar, sesame oil, white miso, tahini, honey, ginger

Wednesday: Spinoccoli Pizza
Spinoccoli Pizza

Sauce Ingredients:
¾ cup heavy cream or half-and-half
1 clove garlic
6 tbsp. freshly grated Parmesan cheese

Toppings:
1/2 cup baby spinach
1 cup broccoli florets
2 oz. shredded mozzarella
2 oz. shredded cheddar

Pizza Dough Recipe:
Pizza Crust

Thursday: Burrito Bowl
Burrito Bowl

Ingredients for Burrito Bowl:
Brown rice
Garlic
15-ounce can black beans (I often use a larger can)
Handful of cilantro
1 onion (I add this for extra veggies/flavor)
2 pints cherry tomatoes
1 avocado
Corn (I use frozen)
Sour cream and other fixings for serving (We sometimes eat this with tortilla chips)

Friday: Scrounge Day
Every once in a while, I try to make an effort to use up miscellaneous leftover ingredients. Today will be one of those days!

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