The (Modified) Weekly Round-Up: 10/15 – 10/20

Apologies for sporadic recipe posts this fall — things have been busy and I’ve been sick, but I’m committed to finding a spot for all of my recipes, so here’s a quick run-down of what we’re making this week. Most of the ingredient lists for these recipes are already listed elsewhere on this blog, so you can find them by using the search feature at the top of the page.

Sunday: Stuffed Peppers
Italian-Style Stuffed Peppers

Monday: Apple Cheddar Salad
Apple Cheddar Salad

Tuesday: The Big Vegan Bowl
Big Vegan Bowl

Wednesday: Tortellini and Kale Pesto
Tortellini with Kale Pesto and Peas

Thursday: Pizza Night

Friday: Polenta with Pasta Caprese

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The Weekly Round-Up: 10/1 – 10/6

Sunday: Black Bean and Avocado Quesadillas
Black Bean and Avocado Quesadillas

Ingredients for Black Bean and Avocado Quesadillas:
garlic
2 limes
tahini
hot sauce
adobo sauce
15-oz can black beans
2 avocados
1 bag of frozen corn
1.5 cups shredded cheese
Tortillas or wraps
cilantro

Monday: Broccoli Cheddar Quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:
2 cloves garlic
1 onion
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: Apple Cheddar Salad
Apple Cheddar Salad

We’re just having this every Tuesday while the apple-eating is good!

Ingredients for Apple Cheddar Salad with Homemade Apple Viniagrette:
Small sweet onion
Make sure you have apple cider & white vinegars
3/4 cup sliced almonds
10oz (or more) spinach
2 apples of your choice
Cheese of choice (I highly recommend cheddar.)

Wednesday: Date Night Out

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: Spinach Artichoke Red Rice Casserole
Spinach Artichoke Red Rice Casserole

Ingredients for Spinach Artichoke Rice Casserole:
2 cups red rice (I assume any rice would work)
8 ounces spinach
14-oz can artichoke hearts
1 cup milk
8 ounces cheddar cheese
1/2 cup parmesan cheese

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The Weekly Round-Up: 9/24 – 9/29

Sunday: 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’

Monday: Sweet Leek. Ricotta, and Tomato Lasagne
Sweet Leek, Ricotta, and Tomato Lasagne

Ingredients for Leek Lasagne:
4 leeks
2 red onions
1 package spinach
1 container ricotta cheese (small or large, depending on how much ricotta you like)
4 cups tomato sauce
1 package lasagna noodles
1 small ball mozzarella (8 oz.)

Tuesday: Apple Cheddar Salad
Apple Cheddar Salad

Apple CSA pick-up day, so it’s this salad again!

Ingredients for Apple Cheddar Salad with Homemade Apple Viniagrette:
Small sweet onion
Make sure you have apple cider & white vinegars
3/4 cup sliced almonds
10oz (or more) spinach
2 apples of your choice
Cheese of choice (I highly recommend cheddar.)

Wednesday: Vegetable Fried Rice and Spring Rolls
Extra Veggie Fried Rice

Ingredients for Extra Veggie Fried Rice:
2 eggs
1 small white onion
2 carrots
2 cups random veggies of choice (cabbage, broccoli, anything you have lying around)
1 cup brown rice
1 cup greens (spinach, kale, etc.)
3 green onions

*I’ll serve this with some spring rolls that I’ll buy frozen at the grocery store.

Thursday: 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

Friday: Ramen Bowls
Easy Veggie Ramen

Ingredients for Veggie Ramen:
4 eggs
4 cloves garlic
1 tbsp. ginger
1 tbsp. sesame oil
4 cups veggie broth
1 tbsp. mirin (new ingredient for me)
8 oz. shiitake mushrooms (if you’re into them)
2-4 cups baby greens of choice
3 sweet peppers (if desired)
3 green onions
4 radishes
16 oz. Ramen noodles (fresh if possible — if not, I recommend Hakubaku or similar packaged noodles — They look like this.)

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The Weekly Round-Up: 9/10 – 9/16

Screen Shot 2017-09-06 at 8.12.42 PM.pngSunday: Broccoli Cheddar Quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:
2 cloves garlic
1 onion
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: Mexican Fried-Rice Nachos
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.

Tuesday: Apple Cheddar Salad
Apple Cheddar Salad

Our first apple CSA pick-up is on Tuesday. I can’t wait to have our favorite salad again!

Ingredients for Apple Cheddar Salad with Homemade Apple Vinagrette 
Small sweet onion
Make sure you have apple cider & white vinegars
3/4 cup sliced almonds
10oz (or more) spinach
2 apples of your choice
Cheese of choice (I highly recommend cheddar.)

Wednesday: Eating out
I’m in a women’s activism group and we have our monthly meeting on Wednesday. We’re eating out a local restaurant this time around.

Thursday: 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

Friday: Lemon-Garlic Zucchini Noodles
Zucchini Noodles

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

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The Weekly Round-Up: 8/27 – 8/31

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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

Monday: Pasta Caprese
Pasta Caprese

Ingredients:
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

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: Green Goddess Bowl
Like-Life Alive’s Green Goddess Bowl

Ingredients for the Bowl:
14 oz firm tofu
4 cups fresh kale
4 cups broccoli florets
3 cups brown rice
2 avocados

Ingredients for the Sauce:
2 tablespoons minced garlic
40 grams grated ginger (2 inches ginger root)
2 lemons
3 tbsps soy sauce
2 tbsps tahini

Thursday: Pizza Night
My husband makes exceptional pizza — which will be perfect on my first late Thursday night of the school year!

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P.S. Don’t miss the recipe for the PB breakfast bars — so, so good!

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: 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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