The Weekly Round-Up: 7/2 – 7/7

Screen Shot 2017-06-30 at 9.51.32 AM.png

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.

Pe870718

Advertisements

The Weekly Round-Up: 5/14 – 5/19

Screen Shot 2017-05-12 at 10.02.03 PM.png

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!

Peanuts COMIC

The Weekly Round-Up: 4/2 – 4/7

Screen Shot 2017-03-31 at 8.12.39 PM.png

Sunday: Speedy Veggie Noodle Bowl
Speedy Veggie Noodle Bowl

Ingredients for the Bowl:
soba noodles
1-2 heads broccoli
3 stalks celery
1 red pepper
2-3 large carrots
3-4 green onions
1 cup edamame

Ingredients for the Sauce:
rice vinegar
tamari
sesame oil
garlic
ginger

Monday: Rainbow Kale Power Salad
Rainbow Power Kale Salad

Ingredients for Power Kale Salad:
1 large bunch kale
1 red pepper
2-3 carrots
1/2 head purple cabbage
2 cups broccoli florets
1 can of chickpeas
3/4 cup peanuts

Dressing Ingredients You Might Not Have On Hand:
Peanut Butter
Lime
Dijon mustard
Maple syrup

Tuesday: One Pot Pasta Primavera

One Pot Pasta Primavera

This recipe blew my mind the first time I made it. It really is one pot, quick, and delicious!

One Pot Pasta Primavera:
4 cups veggie broth
8 ounces linguine (I use whole wheat)
1 small onion
1 pound broccoli crowns
1.5 pounds asparagus
4 ounces mushrooms
4 cloves garlic
3/4 cup frozen peas
1 handful fresh parsley
1/4 cup whipping cream (I substitute coconut creamer)
Parmesan cheese (if desired)
1 lemon

Wednesday: Black Bean and Avocado Quesadillas
Black Bean and Avocado Quesadillas

The sauce on these is really delicious — I make a non-spicy version by omitting the hot sauce and adobo sauce.

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

Thursday: Eating out!
It’s my birthday, so my husband is taking me out on a date!

Friday: 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

Screen Shot 2017-03-31 at 8.16.18 PM.png

The Weekly Round-Up: 3/26 – 3/31

Screen Shot 2017-03-26 at 7.49.13 AM.png

Sunday: Broccoli Cheddar Quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:
1 onion
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: 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

Tuesday: Tomato Kale Fettuccine
Kale, Tomato, and Mozzarella Fettuccine

Ingredients for Pasta Dish:
8 ounces whole-wheat fettucine
1 package grape/cherry tomatoes
1 14.5 ounce can diced tomatoes (fire-roasted, if desired)
1 clove garlic
2 tablespoons capers (optional)
1 bunch fresh kale
4 oz burrata or mozzarella cheese

Wednesday:  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

Thursday: Walnut, Grape, and Quinoa Salad
Walnut, Grape, and Kale Quinoa Salad

This was a hit at our house last week!

Ingredients for Salad:
1 cup quinoa
2 cups kale
2 pears
1 cup grapes
1 cup walnuts
1 cup blue cheese crumbles (optional)

Dressing ingredients to check:
White balsamic vinegar, dijon mustard

Friday: Taco-Stuffed Zucchini 
Taco-Stuffed Zucchini

Ingredients for Taco-Stuffed Zucchini:
2-3 large zucchini
2 cloves garlic
1 8oz package tempeh (look near the tofu)
1 ear corn/frozen corn
2 jalapeno peppers
1 large tomato
1/4 cup veggie broth
3/4 cup cheese of choice

Optional Things to Serve Them With: cilantro, lime, sour cream, tortilla chips

images

The Weekly Round-Up: 3/12 – 3/17

Screen Shot 2017-03-10 at 6.29.39 PM

It’s finally here! I know it’s a total drag to turn the clocks ahead an hour, but it’s literally my favorite day of the whole year. Spring is coming — right after one more (potential) Nor’Easter. Enjoy your extra hour of sunshine, friends!

Sunday: Kale White Bean Soup
Kale & White Bean Soup
Biscuits

Ingredients for Soup:
1-2 teaspoons extra-virgin olive oil
3 stalks celery, chopped
1/2 cup carrots, chopped (about 1-2 medium carrots)
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups water
4 cups vegetable broth
5-6 red potatoes, chopped (I leave the skins on!)
Two 15-ounce cans cannellini beans (white kidney beans), or 5 cups fresh cooked beans
One large bunch kale
1/4 cup heavy cream, optional
Salt and pepper, to taste

Ingredients for Biscuits:
2 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening, butter or margarine
3/4 cup milk

Monday: Quinoa Stuffed Peppers
Quinoa Stuffed Peppers

Ingredients for Quinoa Stuffed Peppers
1 cup quinoa
2 cups veggie broth
4 large bell peppers (1 pepper for each serving you want)
1/2 cup salsa, plus more for serving
1 15-oz can black beans
1 cup corn

Topping Ideas:
avocado
lime
cilantro
red onion

Tuesday: Quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:
1 onion
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

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: Big G’s Sandwiches (Take Out)
I’m presenting at a STEM conference on Friday and Thursday is also the kick-off meeting for the Girls on the Run team and it’s my late night…cooking just isn’t going to happen! Also, my mother-in-law got us a gift card here for Christmas, so they’re free sandwiches!

Friday: Vegetarian 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.)

cartoon next week

The Weekly Round-Up: 2/26 – 3/3

screen-shot-2017-02-24-at-1-50-26-pm

Sunday: Enchilada Skillet
Enchilada Skillet

Ingredients:
3 cloves garlic
1/2 red onion
2 small zucchini
1 red pepper (or 1/2 red and 1/2 green)
1 1/2 cups corn (frozen is fine)
15 oz can black beans
1 package tortillas
2 1/2 cups enchilada sauce
6 oz. shredded cheddar cheese
sour cream, cilantro — if desired

*I’ll be making the mac & cheese tonight to reheat for tomorrow’s dinner

Monday: Macaroni and Cheese with Broccoli
*Unless you’re cooking for a small army, you’ll want to halve this recipe.
I tend to use shells in lieu of elbows in this recipe, because I like the way they catch the cheese. I’ll serve this with oven-roasted broccoli (tossed in olive oil) and try to eat an appropriate-sized portion of the pasta!

Mac & Cheese

Ingredients for Mac & Cheese:
8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
2 teaspoons salt
1/2 cup flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 box of elbow macaroni (16 oz)

Broccoli

Tuesday: Green Goddess Bowl
There’s this small chain of restaurants around Boston called Life Alive. The refer to themselves as an “Urban Oasis and Organic Cafe.” It’s one of my absolute favorite places, in that it’s like a relaxing yoga studio that serves pretty much exclusively foods that I can and want to eat. I always order the green goddess bowl, which is this lovely concoction that has actually gotten me interested in slight amounts of ginger.

Apparently I’m not the only one who has tried desperately to recreate this dish at home. I’m trying one of the recipes that I found online tonight.

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

Wednesday: 
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 bag)

Thursday: Mediterranean Salad Bowl
Mediterranean Salad Bowl
I noticed that we still have some leftover pita chips…you really can’t go wrong with this dish.

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

Friday: Broccoli Meatballs with Pasta and Sauce of Choice
Broccoli Meatballs

Meatball Ingredients:
1-2 large heads of broccoli
1 cup almonds
1/4 cup parmesan cheese
1/4 cup parsley
1/4 cup basil
2 tsps. garlic
2 eggs

Ingredients for Homemade Tomato Sauce
*I will halve the sauce recipe for this dish

2 28-oz cans crushed tomatoes with basil
1 wax pepper (slight-spicy pepper)
2 cloves garlic
Good Handful of basil

Pasta of choice
Mozzarella cheese makes a great topping!

 

The Weekly Round-Up: 2/5 – 2/10

Screen Shot 2017-02-03 at 7.07.27 PM.png

Sunday: Vegetable Pot Pies & Cranberry Sauce
Vegetable Pot Pies
Cranberry Sauce

A bit cumbersome, but so delicious! Ideal for a weekend.

Ingredients for Vegetable Pot Pies
3 carrots
1 parsnip
1 onion
1 bunch of kale
8 oz mushrooms
2 cloves garlic
15 oz. can of cannellini beans
2 tbsps. tomato paste
3 cups veggie broth
Butter
Parmesan cheese (optional)
1/2 cup buttermilk (I use plain almond milk — you’ll need more than 1/2 cup.)

Make sure you have: white vinegar, soy sauce, thyme, sage, cornmeal, baking powder, flour

Ingredients for Cranberry Sauce
3/4 cup sugar
1/2 cup orange juice
12 oz. fresh or frozen cranberries (frozen work just as well!)
Orange zest (I don’t use this.)
*Make sure you chill before serving — it’s infinitely better once it cools.

Monday: Asparagus, Mint, and Lemon Risotto
Asparagus, Mint & Lemon Risotto
For those who crave the flavors of spring with a bit of heartiness.

Ingredients for Asparagus, Mint, & Lemon Risotto
7 cups vegetable broth
1 large onion
4-5 stalks celery
3 cups risotto (Arborio rice)
1 cup white wine
2 bunches asparagus
Handful parmesan cheese
1 bunch fresh mint leaves
2 lemons

Tuesday: Rainbow Power Kale Salad
Rainbow Power Kale Salad

Ingredients for Power Kale Salad
1 large bunch kale
1 red pepper
2-3 carrots
1/2 head purple cabbage
2 cups broccoli florets
1 can of chickpeas
3/4 cup peanuts

Dressing Ingredients You Might Not Have On Hand
Peanut Butter
Lime
Dijon mustard
Maple syrup

Wednesday:  Veggie Lo Mein
Veggie Lo Mein

Ingredients for Lo Mein:
8 ounces lo mein noodles
soy sauce
agave or maple syrup
hoisin sauce (I might not put this in…not wild about it)
sesame oil
1 pound extra firm tofu
shiitake mushrooms (if desired)
2-3 scallions
red bell pepper
large handful of snow peas
2-3 carrots
1 can baby corn (I add this to all Asian-inspired dishes)

I’ll use the rest of the cabbage here, too.

Thursday: Kale & White Bean Soup
Kale & White Bean Soup
I’m eating a leftover portion of this that I saved the last time I made it — it freezes very well if you make a large batch. Just pull the portion you want to freeze when the potatoes are slightly undercooked and before you add the kale.

Ingredients for Soup:
1-2 teaspoons extra-virgin olive oil
3 stalks celery, chopped
1/2 cup carrots, chopped (about 1-2 medium carrots)
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups water
4 cups vegetable broth
5-6 red potatoes, chopped (I leave the skins on!)
Two 15-ounce cans cannellini beans (white kidney beans), or 5 cups fresh cooked beans
One large bunch kale
1/4 cup heavy cream, optional
Salt and pepper, to taste

Friday: Frozen Pizzas
We’ve got a couple in our freezer and we’ve gotta use them before they get freezer-burnt!

The Weekly Round-Up: 1/29 – 2/3

screen-shot-2017-01-27-at-9-37-12-pmSunday: Eggplant Parmesan 
Eggplant Parmesan

Ingredients for Eggplant Parmesan
1 pound eggplant
5-6 slices bread of your choice
3/4 cup parmesan cheese
3 eggs
Pasta (if desired, for serving)
Mozzarella (if desired, for serving)

Ingredients for Homemade Tomato Sauce
My first homemade recipe ever — adapted from Jamie Oliver when I was in college

2 28-oz cans crushed tomatoes with basil
1 wax pepper (slight-spicy pepper)
2 cloves garlic
Good Handful of basil

You can also add diced onion if desired. Add about 1 tablespoon of sugar if it is slightly bitter.

Directions for Sauce:
1. Heat up a large saucepan or skillet. Add 2-3 tablespoons of olive oil.
2. Add garlic and diced pepper (and onion if using) and cook two to three minutes.
3. Add both cans of tomatoes and then a handful of basil. Turn the heat up until the mixture bubbles.
4. Reduce heat and simmer while the rest of the meal cooks. You really can’t cook it too long!

Monday: Mediterranean Salad Bowl
Mediterranean Salad Bowl
This is a favorite summer recipe, but it’s do-able in winter if you can find good lettuce. The dressing is delicious!

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

Tuesday: Tortellini with Kale Pesto and Peas
Tortellini with Kale Pesto and Peas
This kale pesto is the real deal — I don’t care much for regular pesto, but this one is divine. You’ll be looking for other things it’s delicious on. (Two hints – quesadillas and grilled cheese.)

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 bag)

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)

I find this tastes extra delicious with just a small sprinkle of high-quality sea salt. Also, preparing the beans the way the recipe directs is worth it.

Thursday: Veggie Ramen
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.)

Friday: Baked Frittata
Baked Frittata
I’ve never made a frittata before, so here goes!

Ingredients for Baked Frittata
6 eggs
Handful of cheese
Splash of milk (regular or almond)
Vegetables of choice — I’m going to try broccoli and whatever greens I have left over, probably spinach)
Spices of choice

The Weekly Round-Up: 1/22 – 1/27

Screen Shot 2017-01-21 at 3.30.32 PM.pngSunday: Carrot Soup with Biscuits
Carrot Soup

Ingredients for Carrot Soup
1 onion
1 pound carrots
garlic
coriander
2 pints veggie stock
Lemon
Dill – not in original recipe, but add it!

Ingredients for Biscuits:
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening, butter or margarine
3/4 cup milk (almond milk is a good substitution)

Monday: Avocado-Quinoa Bowl
Avocado Quinoa Bowl

Ingredients for Avocado-Quinoa Bowl
1 cup quinoa
1 small head cauliflower
½ cup sliced almonds
2 carrots
1 yellow pepper
1 avocado
6 radishes
16 cups spinach leaves
Kosher salt

Ingredients for Cacao Citrus Vinaigrette
1 orange
Cocoa powder

*This looks like a recipe you’d have to double if you want leftovers!

Tuesday: Black Bean and Avocado Quesadillas
Black Bean and Avocado Quesadillas

The sauce on these is really delicious — I make a non-spicy version by omitting the hot sauce and adobo sauce.

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

Wednesday:  Roasted Carrot Lentil Salad with Tahini Dressing
Roasted Carrot Lentil Salad with Tahini Dressing

So good I wanted to make it again!

Ingredients for Lentil Salad:
1 cup dried French green Le Puy lentils, sorted
1 small yellow onion, cut into quarters
2 cloves of garlic, smashed, divided
1 dried bay leaf
3/4 teaspoon kosher sea salt
1 tablespoon extra virgin olive oil
2 bunches of rainbow carrots (8-10 medium carrots), scrubbed well and trimmed
7-8 red radishes, stems trimmed and scrubbed well, divided
5-6 garlic cloves, skin-on
2 tablespoons extra virgin olive oil
1 teaspoon kosher sea salt
1/4 teaspoon freshly ground black pepper
1/4 of a red onion, very thinly sliced

Ingredients for Tahini Dressing:
1/4 cup tahini paste
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher sea salt
1/4 teaspoon freshly ground black pepper
3 – 4 tablespoons warm water (depending on thickness of tahini paste)

Thursday: Apple-Cheddar Salad with Apple Cider Vinaigrette
Spinach and Apple Salad

Ingredients for Salad:
Baby spinach
3/4 cup sliced almonds
2 apples, sliced
Shredded cheddar cheese

Ingredients for Dressing:
Sweet onion
Apple cider vinegar
White vinegar

Friday:  Spinoccoli Pizza
Friday is my sister-in-law’s birthday, so I’m planning something I can save for later, in case we plan festivities! I would also be remiss if I failed to mention that my husband says this pizza is significantly better if you do half-and-half red sauce and white sauce.

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

Bread flour really does seem to make a difference in this one.

The Weekly Round-Up: 1/15 – 1/20

screen-shot-2017-01-14-at-8-47-28-am

Sunday: 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)

I find this tastes extra delicious with just a small sprinkle of high-quality sea salt. Also, preparing the beans the way the recipe directs is worth it.

Monday: Rainbow Power Kale Salad
Rainbow Power Kale Salad

Ingredients for Power Kale Salad
1 large bunch kale
1 red pepper
2-3 carrots
1/2 head purple cabbage
2 cups broccoli florets
1 can of chickpeas
3/4 cup peanuts

Dressing Ingredients You Might Not Have On Hand
Peanut Butter
Lime
Dijon mustard
Maple syrup

Tuesday: Avocado Pesto Chickpea Salad Sandwiches
Avocado Pesto Chickpea Salad Sandwich

My hope is that I can make this ahead of time on Monday so that it will be ready for dinner on a busy Tuesday night.

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:  Veggie Lo Mein with Pan-Fried Tofu
Veggie Lo Mein

Ingredients for Lo Mein:
8 ounces lo mein noodles
soy sauce
agave or maple syrup
hoisin sauce (I might not put this in…not wild about it)
sesame oil
1 pound extra firm tofu
shiitake mushrooms (if desired)
2-3 scallions
red bell pepper
large handful of snow peas
2-3 carrots
1 can baby corn (I add this to all Asian-inspired dishes)

I’ll use the rest of the cabbage here, too.

Thursday: Caprese Salad with Polenta
Husband’s Dinner Day – Stephen makes a small salad with the cherry tomatoes, mozzarella, basil, olive oil, and a hint of balsamic. He slices and cooks up the polenta in a frying pan with salt and pepper.

Ingredients for Caprese Salad with Polenta
2 pints cherry tomatoes
1 log of mozzarella (We use a large one because we love mozzarella)
Basil
1 roll polenta

Friday: Ultimate Comfort Food Night – Spaghetti, Vodka Sauce, and a mountain of garlic bread
Pasta alla Vodka
…because it’s the only way to deal with Donald Trump being sworn in as president. The dining hall in grad school used to feature vodka sauce on Friday nights, so I always associate it with relaxing…and then starting a busy weekend of work. I’ve never made this particular recipe before, but chose it because it’s quicker than the hours-long cooking that vodka sauce often requires.

Bonus: Blueberry Pie with Vanilla Ice Cream (In homage to the Democrats!)
I use the classic Joy of Cooking recipe for fruit pies.
Blueberry Pie

Ingredients for Pasta alla Vodka
16 oz. pasta of your choice
1 28 oz. can whole tomatoes
Onion
Tomato paste
2 Garlic cloves
Vodka (I literally buy the cheapest option)
Heavy cream (Vegan option — substitute plain coconut cream.)
Basil

And bread for garlic bread.

Ingredients for Blueberry Pie
5 cups blueberries, fresh or frozen
Lemon
Vanilla ice cream (Why bother without it?)

pe641005