Weekly Menu 7
VEW
Baby Romaine Salad with Spicy Chicken and Warm Chipotle Vinaigrette & Smoky Refried bean Tostadas
Lettuce Gyros Filled with Spicy Halibut
Grilled Fish & Two Bean Salad with Hearts of Palm and Blue Cheese
Pork Skewers with Avocado Tzatziki and Pita Bread
Lentil Soup with Curry and Lamb
Day 1
Both of these recipes are from the Fine Cooking Annual (2007) cookbook. The Tostadas are so simple I didn’t expect much but they were great and literally take minutes to prepare. I modified the recipe (see below) to my tastes and what I had on hand. The salad is a refreshing change from the norm, which is a plus if you’re like me and easily get burned out on salads.
For the tostadas, brush 6 corn tortillas with a little bit of olive oil, place on a cookie sheet and put in the oven at 350 for about 10 minutes until they start to brown and are crisp. In a pan sauté a small chopped onion in some olive oil, add in 1t of adobo sauce from a can of chipotles in adobe and a can of pinto beans. Stir in one cup of water and salt to taste. Cook until creamy and thick. Top tortillas with some beans, sliced radish and fresh cilantro.
Day 2
This fantastic dish was the first recipe I made from Cat Cora’s Cooking from the Hip cookbook and my first ever Cat Cora recipe. It will go on my relatively short list of phenomenal dishes. Flavors, presentation, ease and healthfulness make this a truly outstanding dish. It seems like a bit of work at first glance but everything comes together very quickly—the feta mint Tzatziki is to die for…I ate the leftovers with hummus and pita for lunch the next day.
Day 3
This salad was good, colorful and definitely substantial enough for a lunchtime meal, but I added some grilled fish when I served it at dinner. It makes a big salad, and it will all keep well as leftovers as long as you don’t mix the arugula in with the rest of the ingredients, but rather serve the salad on a bed of arugula when you plate it.
This fantastic dish was the first recipe I made from Cat Cora’s Cooking from the Hip cookbook and my first ever Cat Cora recipe. It will go on my relatively short list of phenomenal dishes. Flavors, presentation, ease and healthfulness make this a truly outstanding dish. It seems like a bit of work at first glance but everything comes together very quickly—the feta mint Tzatziki is to die for…I ate the leftovers with hummus and pita for lunch the next day.
Day 3
This salad was good, colorful and definitely substantial enough for a lunchtime meal, but I added some grilled fish when I served it at dinner. It makes a big salad, and it will all keep well as leftovers as long as you don’t mix the arugula in with the rest of the ingredients, but rather serve the salad on a bed of arugula when you plate it.
I was unable to find this recipe online so pick up a copy of Cooking From the Hip or check it out from your local library if you’re interested!
Day 4
The pork skewers were inventive and interesting, though I found the pork was tastier two days after the meal. I added the suggested cherry tomatoes to my skewers and they were a nice addition. I also served the whole meal with pita bread to make it a little more substantial. It’s cold here right now and as we haven’t yet acclimated to the change of seasons, I grilled these on my grill pan as opposed to outside on a real grill.
The pork skewers were inventive and interesting, though I found the pork was tastier two days after the meal. I added the suggested cherry tomatoes to my skewers and they were a nice addition. I also served the whole meal with pita bread to make it a little more substantial. It’s cold here right now and as we haven’t yet acclimated to the change of seasons, I grilled these on my grill pan as opposed to outside on a real grill.
(The avocado tzatziki recipe can be found here.)
Day 5
Adapted from an Alfred Portale recipe, this is one of my favorite soups.
Gently brown about 1.5 cups of chopped lamb and 1 chopped onion in a bit of olive oil. Add 2 cloves of minced garlic, a generous teaspoon grated ginger, some red pepper flakes if you like heat, and 3-4 t of your favorite curry powder (Portale uses Madras, I use a mixture of that and some others I have on hand). Stir for a minute and then deglaze the pan by stirring in 4.5 cups low sodium chicken broth and 1 cup water. Add in 1 cup lentils and bring to a boil, then reduce heat to low and partially cover, cooking until lentils are done, about 30 minutes. Bring the soup back to a boil and toss in 4 cups chopped baby spinach cooking just until wilted. Serve with freshly chopped cilantro.
Day 5
Adapted from an Alfred Portale recipe, this is one of my favorite soups.
Gently brown about 1.5 cups of chopped lamb and 1 chopped onion in a bit of olive oil. Add 2 cloves of minced garlic, a generous teaspoon grated ginger, some red pepper flakes if you like heat, and 3-4 t of your favorite curry powder (Portale uses Madras, I use a mixture of that and some others I have on hand). Stir for a minute and then deglaze the pan by stirring in 4.5 cups low sodium chicken broth and 1 cup water. Add in 1 cup lentils and bring to a boil, then reduce heat to low and partially cover, cooking until lentils are done, about 30 minutes. Bring the soup back to a boil and toss in 4 cups chopped baby spinach cooking just until wilted. Serve with freshly chopped cilantro.
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