Menu for the Week of May 7, 2012


This weeks menu has the perfect balance of easy week-night meals that I strive for:

Several vegetarian meals that are delicious and sustaining.

A couple of meals that utilize the locally raised meat in our freezer

Combined with lots of brassicas!

Monday: Spaghetti Cacio e Pepe & Kale Salad

Looking for an EASY dinner that the kids will GOBBLE UP, try spaghetti cacao e pepe!

Tuesday: Lamb, Beet & Cracked Wheat Meatballs with Roasted Brussels Sprouts

I replaced barley for the cracked wheat and didn’t have cucumber on hand so made a yogurt, lemon and garlic sauce, which worked really well. Another great way to eat the One Vegetable, One Community Veggie of the Year- Beets!

Wednesday: Spinach & Sundried Tomato Quiche*

I had a jar of sundried tomatoes open and spinach from our garden to use… the result, a can’t eat just one piece, quiche.

*Can be made ahead and warmed.

Pie Crust Ingredients:

1 c All-Purpose Flour

3/4 c Yellow Cornmeal

3/4 t Salt

1 stick Cold Unsalted Butter, cut into 1/2-inch pieces

4 - 5 T Iced Water

3 T Cheddar Cheese, shredded

Make the crust:

Pulse the flour, cornmeal and salt in a food processor to combine. Add the butter and 3 tablespoons cheese; pulse until the mixture is crumbly. Drizzle in 4 tablespoons ice water and pulse until the dough comes together; add 1 more tablespoon ice water if necessary. Turn out onto a sheet of plastic wrap, forming a ball. Wrap and refrigerate until firm, about 45 minutes.

Place dough on Silpat or parchment paper and roll into a 13-inch round. Transfer the dough to a 9 1/2-inch deep-dish pie plate. Fold the overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat the oven to 350 degrees F.

Line the crust with foil and fill with dried beans. Bake 15 minutes (firm to touch). Remove the foil and beans and then add the filling.

Filling Ingredients:

1 T Olive Oil

1 Small Onion, diced

¾- 1 c Sundried Tomatoes, rinsed & chopped

1 c Fresh Spinach

3 T Shredded Cheddar Cheese

4 Eggs

1 ½ c Half-and-Half

½ t Salt

¼ t Black Pepper

1 ounce Sherry (optional)

Dash of Cayenne

Filling Directions:

Heat the olive oil in a pan and cook onion until golden. Add the sundried tomatoes and spinach, cook until spinach is wilted and then set aside.

Whisk eggs and then add half-and-half, salt, pepper, sherry, cayenne whisking until mixed together.

Add spinach & tomato mixture to the pie crust, followed by cheese, and then egg mixture. Cook in 350 degree oven for about 40 minutes until golden and set. I usually place a tray under the pie pan.

Thursday: Black Bean Burrito

The burritos were inspired by a post on Dinner And A Love Story, with my black bean spread added for a twist. The kids have asked for this meal again soon.

Black Bean Spread

Blend together:

15 oz Black Beans

2 T Lemon Juice

1 ½ t Soy Sauce

½ t Cumin

½ t Cayenne (or less depending on spice level desired)

Salt to taste

Friday: Vietnamese Grilled Pork with Vermicelli Noodles

Always a favorite at our house!


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