Menu for the Week of August 8, 2011
Oooo La La……Garden Delights - Swiss Chard, Kale, Arugula, Green Beans, Chili Peppers and maybe, just maybe a Tomato or two!
Monday: Popeye Pasta
Submitted by Blog Reader
O ate a HUGE second helping when he learned about Popeye's strength. He thought it would be a great way to kick some power shots during his soccer game!
Popeye's Favorite Sauce
1/2 cup red lentils
1 medium bunch chard (we usually add more)
2 cloves garlic, minced
1 T Italian seasoning or fresh oregano, basil, parsley and thyme
1 quart canned tomatoes
1 6 oz can italian style tomato paste
Cook lentils, drain, and set aside. Cook chard, drain, and set aside.
Saute garlic in about 2 T of olive oil. Add Italian seasoning and saute for about 1 min. add tomatoes and tomato paste. Simmer for 15 min. Stir in lentils and chard simmer 15 more min.
Prepare your favorite noodles. Quinoa works great since Popeye loves protein.
Tuesday: Taco Salad
Skoogie & O love to layer their salad just the way they like!
Heat Tortilla Taco Bowls to Package Directions.
Prepare Spicy Beef:*
Sauté the following until onions are soft then add ground beef
1 small onion, finely chopped
1-2 cloves garlic, minced
1 T chili powder
¼ t oregano
½ t coriander
¼ t cayenne
pinch of salt
½ lb. ground beef
*Can be made ahead and reheated
Prepare Pico de Gallo:*
1-2 Tomatoes, seeded and chopped (depending on size)
½ Onion, chopped
4 T Cilantro, chopped
1 Jalapeno, chopped (or more/less to your taste)
Juice of one lime (or a little more to your taste)
Kosher salt and pepper to taste
*Can be made ahead
3 Ripe Avocados**
1 T Onion or Red Onion, Minced
1 Garlic Clove, Minced
1 Jalapeno or ½ Serrano, Seeded & Minced
1/3 c. Cilantro, Chopped
½ t Cumin
2 T Lime Juice
*Can be made ahead. To prevent browning, place the avocado pits in the bowl and seal with plastic wrap by placing wrap directly to the surface of the mixture to seal out air.
**Cut avocado in half, remove the pit, and then cut lines vertically & horizontally across ¼ inch apart, remove with a large spoon.
Shred Cheddar Cheese & Cut Lettuce. Layer as you like and top with your favorite salsa and any other toppings.
Wednesday: One Pot Kale & Quinoa Pilaf
We replaced the walnut oil with olive oil and used toasted pumpkin seeds instead of pine nuts.
Thursday: Sliced Steak Salad
We’re using the first of our green beans, yeah!