Menu for the Week of July 11, 2011
Summer has finally come our way! The recipes this week minimize your time in the kitchen. Cabbage, Broccoli, Cauliflower, Kale and Herbs are all seasonal ingredients in our area. Check out what is growing where you live.
Monday: Tortellini Salad
For a gluten-free option, use your favorite gluten-free pasta instead.
8-9 oz. Tortellini
6 T Olive Oil
3 T Lemon Juice
1/2 C Basil, Chopped
2 Shallots, Finely Chopped
1 Garlic Clove, Minced
Salt & Pepper to Taste
1 pint Cherry Tomatoes
1 cup Kalamata Olives
1 cup Kale
6-8 oz. Fresh Mozzarella Pearls (small balls of mozzarella)
Toasted Pine Nuts or Sunflower Seeds (optional)
Cook Tortellini according to package directions with 1 t salt and let cool.
Make Dressing by whisking olive oil through salt/pepper.
Cut kale down the middle to remove the veins and cut into bite size pieces. Toss the tortellini, tomatoes, olives, kale, and mozzarella with dressing. Top with toasted pine nuts or sunflower seeds and serve.
Tuesday: Beef/Tofu Stir Fry with Broccoli & Rice This is a super fast stir-fry and is good with noodles or rice. It is one of the ways that our kids will eat broccoli! This week we are excited to use broccoli from our garden. You could brown tofu with a little olive oil for another alternative to beef.
Wednesday: Seasame Noodles with Soy/Nut Butter Sauce & Basil with Asian Coleslaw
Chop & toss together:
½ cabbage, shredded
3-4 carrots, shredded
2 T Rice Wine Vinegar
1 T Roasted Sesame Seed Oil
½ t Sugar (adjust to taste)
1 t Seasame Seeds
1 t Fish Sauce (or more to taste)
Pinch of Salt
Pinch of Red Pepper Flakes
Thursday: Cubano Wrap with Hummus and Cut Veggies
¼- ½ lb Sliced Porketta
¼- ½ lb Sliced Ham
¼- ½ lb Swiss Cheese
For flexibility, heat the tortillas in pan on stove for 30 seconds each side or if you have a gas stove, heat directly on flames of burner for a few seconds per side using tongs to flip. Spread mustard on each warmed tortilla, add some pulled pork, a slice of ham, a slice of Swiss cheese, some pickles. Before wrapping, place under broiler for a few minutes to melt the cheese, roll the tortilla and serve.
We have adapted Ina Garten's Hummus recipe, and recommend it as a starting point and then adjust to your tastes. Can be made ahead and refrigerated.
Friday: Salmon Burgers with Garden Salad and Cut Fruit