What's For Dinner?

Many of you have requested suggestions from my weekly menu utilizing the basket contents.  My goal is to get as few ingredients from the grocery store as possible.  Here's what we have and will consume this week:

Monday:

Bok Choy Salad.  We ate it before I could snap a picture.  It looked just like the one in the screen shot though:):) This is the  popular one with those toasted ramen noodles and almonds.  I used the purple bok choy, the first of the green bok choy and tatsoi lettuce.  We also chopped a few cups of those snap peas from the basket and green onions from the store (because I'm not a good enough gardener to grow them this year).

Tuesday:

Confetti Pasta:

This time I remembered to take a picture just before we finished it up!!

I cooked some orzo pasta and roasted every vegetable I had in the fridge...sliced onions, broccoli, zucchini, cherry tomatoes. I threw them together with some chopped kale, feta cheese, balsamic dressing , basil and parsley from the garden.  We use this dish to clean out the fridge.  Sub any kind of cheese also.  Sometimes I leave the balsamic on the side so the kids can put pasta sauce on it.

Wednesday:

Black bean tacos:

Yes, there is actually a taco under there, but Abbey likes LOTS of salad topping.

Mix black beans with salt and cumin to taste. Heat a little olive oil in a skillet. Spoon 1/2 cup onto half of a tortilla.  Throw some cheese on the beans, fold over the other half and toast both sides in the olive oil.

Best part.....mix chopped garden lettuce, cilantro and green onions (from the store--ugh!).  Squirt in some lime juice.  Pile this  on the warm taco and top with salsa/ranch/something crunchy & salty (my kids like those French's Onions you would put on those Thanksgiving green beans!!)

Thursday:

Spicy Chicken Panini:

This is how we can feed the whole family using one chicken! I roast it with rotisserie-style spices a day or two ahead to make this meal easier.  I have always made the pesto with cilantro, but a customer, Jennifer, opened my eyes to arugula pesto.  Thumbs up!!!  Making the Arugula Pesto and spicy mayo earlier in the week make them taste better and makes for a quicker dinner fix.

 

Here they are:

SPICY PESTO: 

2 C packed arugula (or cilantro)
1 clove garlic, peeled and halved
1/2 C. EVOO (I cut that to 2 T)
1/2 C grated parmesan (I usually omit)
1/2 tsp kosher salt
1/4 tsp ground black pepper

1 jalapeño (optional)

Process in a blender/food processor.

MAYO:

1/2 cup mayo

2 T chipotle chili in adobo sauce (chopped).

1 tsp. sugar

Assemble using pesto on one slice of your favorite bread, spicy mayo on the other.  Pile on chicken and cheese of your choice (we tend to use pepper jack or provolone).  Brush with oil and press in a panini maker.

Friday: 

Cajun Fettuccini:

Looks like the picture only it also has Cajun sausage in there.

This will be the debut for our Cajun pork sausage.  We sold all of it before we got to try it.  The next pig is ready and we bring home the meat today!!

Cook 1lb fettuccini & set aside.

I'll brown a pound of Cajun sausage in a pan and then throw in about 1/2lb of peeled shrimp.  Once that is hot and the pan has browned bits in the bottom of the pan, pour in about 1/4c sherry to deglaze the pan.  Simmer about a minute.

In a bowl wisk an egg yolk, 1 cup heavy cream & 1/3c chicken broth.  Add this, along with the fettuccini, to the sausage pan.  Add a cup or two of shelled peas and chopped kale.  Once it simmers, add 1/2c Parmesan cheese and cook until sauce is thick. Just before serving stir in sliced green onions (wish I could grow those!!) and about 1T butter.

That's it for my week!  I'm happy to share my weekly menu every week if it helps you get through your produce.  Might be nice if I send it before the week starts, huh?? :)