This week’s menu is vegan.

This Weeks Menu
Sunday Black Bean Chili with Butternut Squash and Swiss Chard
Monday Rice and Lentil Crepes
Tuesday Sweet and Sour Red Cabbage with Tempeh and Apples 
Wednesday Grilled Veggie and Tofu Stack with Balsamic and Mint
Thursday Tempeh Scaloppine with Horseradish Mashed Potatoes
Friday Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin
Saturday Beets Raviolis with Pine Nut “Goat Cheese” and Rosemary “Cream” Sauce

Grocery List
Produce
1 Garlic
2 Tart, Firm Apples
1 Butternut Squash
9 Yukon Gold Potatoes
2 Red Onions
2 Shallots
2 Yellow Onions
1 Red Bell Pepper
1 Green Chile
2 Zucchinis
2 Medium Beets
1 Japanese Eggplant
1.5 lbs Shiitake Mushrooms
2 bunches Swiss Chard
2 lbs Red Cabbage
1 Small head Radicchio
1 bunch Green Onions
1 bunch Mint
1 bunch Rosemary
1 bunch Parsley

Staples
Basmati Rice*
Salt*
Pepper*
Black Mustard Seeds
Curry Leaves
Cumin Seeds
Paprika
Cumin*
Tumeric
Chili Powder*
Tamari*
Vegetable Oil*
Olive Oil*
Balsamic Vinegar*
Mirin*
Horseradish*
Flour*
Brown Sugar*

Misc
4 cups Vegetable Stock**
14 oz can Diced Tomatoes
Sweet Apple Cider
Sweet White Wine
Nutritional Yeast*
3/4 cups White Split Lentils
3 15oz cans Black Beans
1 15 oz can Garbanzo Beans
1 cup Quinoa
4 cups Pine Nuts
2 16oz packages Tempeh
1 8oz package Tempeh

*if you have been following along with previous grocery lists, these items are already stocked in your kitchen. Just check levels
**My favorite stocks come from Pacific Natural Foods

Sunday Prep List
Make the dosas for Monday Night’s dinner
Place 1 1/2 cups basmati white rice and 3/4 cup white split lentils in separate bowls. Fill each with water to cover by 2 inches and soak 4 hours.
Drain lentils in a sieve and puree in a food processor with 3/4 cup water until light and fluffy, 3 to 5 minutes. Transfer to a large bowl. Drain rice in a sieve and puree in food processor with 1/3 cup water until a gritty paste forms, about 1 minute. (Rice paste will not be as smooth as lentil paste.) Stir rice paste and 3/4 teaspoon salt into lentil paste.
Let mixture ferment, covered with plastic wrap, in a warm (about 80°F) draft-free place until doubled in bulk, about 24 hours.

Sunday
Black Bean Chili with Butternut Squash and Swiss Chard
Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add 2 1/2 cups chopped onion and 3 minced garlic cloves; sauté until tender and golden, about 9 minutes. Add 2 1/2 cups 1/2 inch pieces peeled butternut squash; stir 2 minutes. Stir in 2 tablespoons chili powder and 2 teaspoons cumin. Stir in 3 15-ounce cans black beans (drained and rinsed), 2 1/2 cups vegetable stock, and 1 14 1/2-ounce can diced tomatoes in juice; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in 3 packed cups coarsely chopped Swiss chard leaves; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.

Monday
Rice and Lentil Crepes
Make the dosas
(Mixture will be light and foamy.) Stir in 3/4 cup water and 1/4 teaspoon salt. Let batter stand, covered, in a warm (about 80°F) draft-free place 2 1/2 hours.

Make the filling while the dosas stand
Combine 4 medium Yukon Gold potatoes with cold salted water to cover by 2 inches in a 2 1/2- to 3-quart saucepan and simmer, uncovered, until potatoes are just tender, 15 to 25 minutes. Drain potatoes in a colander. When cool enough to handle, peel potatoes and cut into 1/2-inch cubes.
Heat 1/4 cup vegetable oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook 1 teaspoon black mustard seeds, partially covered with lid, until they just begin to pop, 15 to 30 seconds. Add 8 fresh curry leaves and 1/2 teaspoon cumin seeds and cook, stirring, until cumin turns a shade darker, 10 to 15 seconds. Reduce heat to moderately low, then add 1 medium chopped onion and cook, stirring occasionally, until softened but not browned, 8 to 10 minutes. Stir in 1 minced green chile, including seeds and 1/2 teaspoon turmeric and cook, stirring, 1 minute. Add potatoes, 1 cup water, and 3/4 teaspoon salt and bring to a boil. Reduce heat to moderately low, then simmer, covered, stirring occasionally and mashing potatoes slightly, until sauce is thickened, 8 to 10 minutes. Discard curry leaves.

Cook the dosas
Put oven rack in middle position and preheat oven to 250°F.
Spread 1 teaspoon vegetable oil on griddle using a paper towel, then heat over moderate heat until hot but not smoking. Dip a 1/3-cup dry measure into batter, scooping gently to fill without deflating batter, and pour into center of griddle (scrape out batter remaining in measure). Quickly spread batter with back of a small spoon in a circular motion to thinly cover griddle. (Dosa may be lacy around edge.) Drizzle edge and top of dosa with 1 teaspoon olive oil and cook until underside is golden and crisp, 1 1/2 to 2 minutes. Turn dosa over with a metal spatula and cook, pressing occasionally, until underside is pale golden, about 1 minute more. (Adjust heat up or down if necessary to prevent overbrowning.) Transfer dosa to a foil-lined large baking sheet and keep warm, loosely covered with foil, in oven.
Make 9 to 11 more dosas in same manner, transferring as cooked to baking sheet in 1 layer and separating additional layers of dosas with foil.

Assemble the dosas
Spread 1/3 cup hot potato filling in a line across middle of each dosa and loosely fold dosa over filling in thirds like a letter.


Tuesday
Sweet and Sour Red Cabbage with Tempeh and Apples
Heat 1 1/2 teaspoon olive oil in a skillet over medium heat. Add 1 8oz package tempeh, and saute 4 minutes or until brown. Stir in 1 tablespoon tamari and 1/2 cup water. Simmer 5 minutes or until liquid has absorbed, turning occasionally. Cool and cut tempeh into small squares.
Heat 1 tablespoon olive oil in large skillet over medium heat. Add 2 peeled, cored, chopped apples and 1 large chopped red onion and saute for 12 minutes. Stir in 2 pounds cored, quartered, thinly sliced red cabbage, 1/2 cup sweet cider, 1/3 cup balsamic vinegar and 3 1/2 tablespoons brown sugar. Reduce heat to medium and partially cover skillet. Cook 25 minutes, or until cabbage is tender, stirring occasionally. Stir in tempeh and 1 1/2 cups cooked, chopped chestnuts, season with salt and pepper.

Grilled Veggie and Tofu Stack with Balsamic and Mint
Prepare barbecue (medium-high heat). Place 1/3 cup balsamic vinegar and 2 cloves minced garlic in large bowl. Gradually whisk in 2/3 cups olive oil. Stir in 1/3 cup thinly sliced mint leaves. Season marinade to taste with salt and pepper.
Working in batches, add 1 12oz container extra-firm tofu, cut crosswise into 8 slices, drained on paper towels to marinade and turn to coat. Transfer tofu to baking sheet and sprinkle with salt and pepper. Add 1 trimmed zucchini, cut lengthwise into 4 inch long slices, 1 red bell pepper, rounded ends trimmed, seed, cut lengthwise into 4 pieces, 1 Japanese eggplant, trimmed, cut lengthwise into four 4 inch long slices, 4 3-inch diameter shiitake mushrooms, stems removed, and 1 small head radicchio, quartered through root end, to marinade in bowl and toss to coat.
Place zucchini, pepper, eggplant, and mushrooms on grill. Sprinkle with salt and pepper. Cook until charred and softened, turning occasionally, about 6 minutes. Transfer to baking sheet. Place tofu and radicchio on grill. Cook until tofu is charred and radicchio is charred and wilted, about 2 minutes per side.
Stack tofu and vegetables on plates. Garnish with mint sprigs and serve

Thursday
Tempeh Scaloppine and Horseradish Mashed Potatoes
Tempeh Scaloppine
Marinade
Mix 1/2 cup tamari, 2 tablespoons lemon juice, 1/4 cup mirin, and 1/2 cup water.
To prepare
Poach 2 16 oz packages tempeh slices in the marinade for about 20 minutes and then put them into a flour-salt-pepper mix and brown each side in the olive oil to make a sort of roux.
Add 2 cups sliced shiitake mushrooms, stems removed, 1 1/2 cups sliced yellow onions, 1 tablespoon minced garlic, and 1 teaspoon chopped rosemary to saute for about two minutes. Add 3 ounces sweet white wine and reduce by one half. Add 5oz vegetable stock and 2 teaspoons lemon juice, simmer until the sauce thickens.
Sprinkle with 1 tablespoon parsley and serve.

Horseradish Mashed Potatoes
Bring a large pot of salted water to a boil. Add 5 potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with vegetable stock until desired consistency. Mix in 1 tablespoon horseradish and 2 teaspoons minced parsley.

Serve immediately.

Friday
Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin
Combine 1 15oz can, drained, garbanzo beans and 3 tablespoons lemon juice in large bowl. Add 3 tablespoons olive oil; press in 2 peeled garlic cloves and stir to combine. Let marinate at least 15 minutes and up to 2 hours. Heat 2 tablespoon olive oil in medium saucepan over medium-high heat. Add 4 teaspoons cumin seeds, 1 teaspoon turmeric, and 1 teaspoon paprika; stir until fragrant, about 1 minute. Add 2 cups water, 1 cup, rinsed well, drained, quinoa, and 1 teaspoon salt; bring to simmer, stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 16 minutes.
Meanwhile, prepare barbecue (medium high heat). Place 5 trimmed, quartered lengthwise zucchini on rimmed baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with 3 teaspoons ground cumin, 1 teaspoon turmeric, and 1 teaspoon paprika. Toss to coat evenly.
Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10 to 12 minutes. Transfer to work surface. Cut crosswise into 1/2-inch pieces. Add zucchini, 4 thinly sliced green onions, and 1/4 cup chopped parsley, then garbanzo bean mixture to quinoa. Toss to blend. Season with salt and pepper.

Saturday
Beet Ravioli with Pine Nut “Goat Cheese” and Rosemary “Cream” Sauce
Pine Nut “Goat Cheese”
Process 4 cups pine nuts (soaked 1 hour), 1/2 cup olive oil, 2 medium, peeled and diced, shallots, zest of 1 lemon, 1/2 cup freshly squeezed lemon juice, 4 teaspoons nutritional yeast, 2 1/2 teaspoons salt, fresh ground pepper in a food processor until as smooth as possible.
You should have about 4 cups. Reserve 2 cups for the sauce, and set aside the remainder.

Rosemary-”Cream” Sauce
Puree 1 teaspoon minced rosemary, 1 tablespoon freshly squeezed lemon juice, 3/4 cup water, pinch of salt, 1 peeled garlic clove, fresh ground pepper in a high-speed blender until smooth.

To Finish
Using a mandoline, slice 2 peeled medium beets very thin (so they are pliable and not stiff, approximately 1/16 of an inch or less).
Make small stacks of the larger pieces and use a sharp knife to cut into squares—the size doesn’t matter much, as long as they are all roughly the same. Alternatively, use a round-, heart-or other- shaped cookie cutter to cut the slices. Cut at least 40 slices—10 per serving, with a few extra to spare.
In a medium bowl, place the beet slices, 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1/2 teaspoon salt and toss gently to coat evenly. Allowing the beets to sit for a half hour or more will soften them; this is optional but a good idea if your slices are on the thicker side and still a bit stiff.
Lay half the beet slices on a clean work surface and top each with a rounded teaspoonful of the “cheese”. Top with the remaining beet slices and press down gently.
Spoon the sauce onto serving plates, and arrange the ravioli on top. Garnish with a few drops of aged balsamic vinegar and a few sprigs of fresh herbs.

This week’s recipes adapted from epicurious.com, Self Magazine, RecipeZaar.com, Clean Food, Bon Appetit Magazine

Cravings! Your tummies have been growling, your mouth watering, you can’t get those foods off your mind. Well, here is! A week of dinners to meet your cravings! Enjoy!
Creating Menus For Your Table….

Menu
Sunday Bacon-Wrapped Meatloaf and Smashed Broccoli Potatoes
Monday Homemade Macaroni & Cheese
Tuesday Spicy Green Beans with Pork and Wonton Soup
Wednesday Tomato Pie
Thursday Mushroom Ravioli
Friday Shrimp Pizza
Saturday Chicken Pot Pie

Grocery List
Produce
2 Yellow Onion
1 Shallot
2 Bunches Green Onion
2 Garlic Bulbs
2 Carrots
1 Bunch Parsley
4 Idaho Potatoes
1 Head Broccoli
1 Pound Green Beans
1 Medium Piece Ginger*
1 Cup Snow Peas
1 Big Bunch Spinach
4 Large Tomatoes
5 Plum Tomatoes
2 Bunch Basil
2 twigs Thyme*
1 1/2 Pounds White Button Mushrooms

Staples
Olive Oil
1 Carton Eggs
Dijon Mustard*
Kosher Salt*
Fresh Ground Pepper*
Bacon*
8 Cups Chicken Stock**
8 Sticks Butter
Garlic Powder*
Nutmeg*
Soy Sauce (or Tamari)*
Rice Wine*
Sesame Oil*
Arrowroot*
Vegetable Oil*
Sesame Seeds*
All-Purpose Flour*
Light Brown Sugar
Sugar*
Spicy Bean Sauce
Hoisin Sauce
Chili Garlic Sauce
Mayonnaise

Miscellaneous
3 Slices Whole Wheat Bread
1 Box Pepperidge Farm Stuffing Mix
16 oz Elbow Macaroni
12 Frozen Vegetable Wontons
9 inch Pre-Baked Deep Dish Pie Shell
1 Pizza Crust
1 Package Frozen Puff Pastry
1 Package Frozen Mix Peas and Carrots

Dairy
1 Pound Cheddar Cheese
6 oz Pepper Jack Cheese*
12 oz Small Curd Cottage Cheese
8 oz Sour Cream
1 Quart Milk
2 Cups Mozzarella
1/2 Cup Parmesan*

Meat
1 Pound Ground Sirloin
3/4 Pound Ground Pork
1 Pound Pork Tenderloin
2 Chicken Breasts
1 Pound Shrimp

*If you have followed past menus and grocery lists you have these items
**My favorite Stock is Pacific Foods Organic Chicken Stock

Sunday Prep List
 
For Monday’s Dinner
Homemade Macaroni and Cheese
Preheat oven to 350 degrees
Mix together 1/2 cup melted butter and 1 cup dry Pepperidge Farm stuffing mix in a small bowl. Stir with a fork until all crumbs are moistened, and set aside.
In a large bowl, fold 16 oz elbow macaroni, boiled and drained, 8 oz grated cheddar cheese, 6 oz grated pepper jack cheese, 12 oz small curd cottage cheese, 8 oz sour cream, 1/4 cup grated Parmesan cheese, 3/4 cup milk, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder together until well incorporated.
Pour into a greased, 13×9 glass dish; top with stuffing mixture. Bake casserole uncovered at 350 degrees for 35 to 45 minutes, or until cheese is bubbling.

For Thursday’s Dinner
Mushroom Saute
In a large skillet, melt 4 tablespoons butter over medium-high heat. Add 1 minced shallot, season with coarse salt and ground pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 pounds coarsely chopped white button mushrooms and 2 sprigs thyme. Cook, stirring frequently, until mushrooms are browned and dry, about 15 minutes. Season with salt and pepper.
Freeze any extra not used in the raviolis as this is great on toast, quesadillas, in omelets, on top of leftover mac&cheese, the options are endless. I like to make a double batch while I’m making it and portion it off and throw it into the freezer for fast weekday meals.

For Saturday’s Dinner
Filling
Season 4 chicken breast halves with seasoned salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks.

Recipes
Sunday
Bacon-Wrapped Meatloaf and Smashed Broccoli Potatoes
I make this “loaf” in a mini muffin pan, as my husband doesn’t like meatloaf. For him I get a good crusty sub roll and put the “loaf” muffins as meatballs and cover with melted cheese (yes, he’ll eat it that way). The muffin size is also really easy for freezing and having a serving size portion later and great size for kids. I also will add any veggies that need to get out of my fridge into the meatloaf, this recipe will accept pretty much anything you throw in it. Also feel free to interchange the ground meats

Bacon-Wrapped Meatloaf
Preheat oven to 375 degrees.
Shred 1 large yellow onion, 2 peeled and chopped carrots, 2 cloves peeled garlic, and 2 cups chopped spinach in a food processor or grate by hand. (anything else you want to add in do so now i.e. sweet potatoes, broccoli, etc)
Heat 2 tablespoons olive oil in a large saute pan over medium-high heat, and add the carrots, onion, garlic, and spinach and saute until the vegetables are softened, about 4 minutes. Transfer to a large bowl and set aside until slightly cool.
In a small bowl, soak 3 slices cubed whole wheat bread, crusts removed, in 1/2 cup milk for 5 minutes. Add the bread and milk mixture to the cooled vegetable mixture, add 1 pound ground sirloin, 3/4 ground pork, 2 lightly beaten eggs, 2 tablespoons chopped parsley, 2 tablespoons dijon mustard, 1 tablespoon salt, and 1 1/2 teaspoon ground pepper. Using your hands, gently combine, breaking up the bread chunks and distributing the seasonings evenly.
Put the mixture in a large ungreased baking dish or roasting pan (or mini muffin pan, if doing meatloaf-balls). Shape into a 5×12 inch loaf. In a small bowl, mix 2 teaspoons tomato paste, 3/4 packed light brown sugar, 1 1/2 tablespoons ground yellow mustard, and a few tablespoons of warm water. Brush the meatloaf all over with half the glaze.
Overlap bacon slices (cut bacon slices to 2 inch strips if doing mini muffins) across the top, covering the meat, and brush with the glaze.
Bake the meatloaf, brushing half way through cooking time with any remaining glaze, until the juices run clear when the loaf is pierced and the bacon is crisp, about 50 minutes (check mini muffins at 30 minutes, also put a baking sheet under pan to catch grease from mini muffin pan). A meat thermometer inserted in the middle should read 155 degrees. Let cool 10 minutes before slicing.
Any leftovers, make into portion sizes and wrap tightly in plastic wrap once cooled (muffin size don’t need to be individually wrapped) and put in freezer safe container and put in freezer for a fast meal.

Smashed Broccoli Mashed Potatoes
Place 4 peeled and cut in 2 inch cubes Idaho potatoes in a large pot and cover with cold water. Bring to a boil, salt the water, reduce the heat a bit, and cook until tender, about 12 minutes. Halfway trough add 1 head of broccoli, trimmed and cut into florets. Drain broccoli and potatoes and return to the hot pot to dry them out. Mash the broccoli and potatoes together adding chicken stock until achieving desired consistency. Season with salt and pepper.

Monday
Homemade Macaroni and Cheese
Preheat oven to 350 degrees
Mix together 1/2 cup melted butter and 1 cup dry Pepperidge Farm stuffing mix in a small bowl. Stir with a fork until all crumbs are moistened, and set aside.
In a large bowl, fold 16 oz elbow macaroni, boiled and drained, 8 oz grated cheddar cheese, 6 oz grated pepper jack cheese, 12 oz small curd cottage cheese, 8 oz sour cream, 1/4 cup grated Parmesan cheese, 3/4 cup milk, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder together until well incorporated.
Pour into a greased, 13×9 glass dish; top with stuffing mixture. Bake casserole uncovered at 350 degrees for 35 to 45 minutes, or until cheese is bubbling.
Note: You may mix this entire casserole up, topping and all, cover, and keep in the fridge for up to 24 hours before baking.
If you made the Mushroom Saute ahead of time, feel free to add it to the plate and mix it in the bites!

Tuesday
Spicy Green Beans with Pork and Wonton Soup
Spicy Green Beans with Pork
Shave 1 pound pork tenderloin into thin strips (tip:first partially freeze it for 30-90 minutes) In a small bowl, toss the shaved pork with 2 tablespoons soy sauce, 1 tablespoon rice wine, and 1/4 teaspoon black pepper. Marinate the pork at room temperature while assembling the rest of the ingredients.
In a separate bowl, combine 1 tablespoon soy sauce, 1 tablespoon rice wine, 1/4 cup chicken stock, 1 tablespoon spicy bean sauce, 1 tablespoon hoisin sauce, 1 1/2 chili garlic sauce, 1 1/2 teaspoons sugar, 1 teaspoon sesame oil, and 2 teaspoons arrowroot, and set aside.
Heat a wok or large frying pan over medium-high heat and 1/4 cup vegetable oil. When the oil is hot, add 1 pound green beans and stir-fry them until they begin to brown or blister, about 10 minutes. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil. Return the pan to the heat and add the pork, 3 cloves of minced garlic, 1 1 inch  piece of peeled and minced fresh ginger. Stir-fry the mixture until the pork is no longer pink, about 3 minutes. Add 4 thinly sliced scallions and cook for 1 minute. Add the reserved sauce and green beans, mix well, and cook until the sauce begins to thicken, about one minute. Finally, sprinkle with 1/4 cup toasted white sesame seeds before serving.

Wonton Soup
In a large saucepan, heat 1 tablespoon vegetable oil over medium-high heat. Add 2 cloves minced garlic and cook 30 seconds. Stir in 1 32 oz chicken broth. Bring to a boil over high heat. Gradually add 12 vegetable wontons. Return to a boil; reduce heat and let simmer, uncovered, for 10 minutes or until dumplings are tender, stirring occasionally.
2. Stir in 1 cup halved snow peas, 1/4 cup sliced green onions, 1 tablespoon soy sauce, and 1 teaspoon grated fresh ginger. Let simmer, uncovered, for 5 minutes more. Stir in 1 cup shredded fresh spinach just before serving.

Wednesday
Tomato Pie

Thursday
Mushroom Ravioli
(If you don’t want to make the pasta, buy wonton wrappers) Feel free to make the mushroom saute on the Sunday Prep so you don’t have to make it tonight, just take what you need out of the freezer!
Mushroom Saute
In a large skillet, melt 4 tablespoons butter over medium-high heat. Add 1 minced shallot, season with coarse salt and ground pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 pounds coarsely chopped white button mushrooms and 2 sprigs thyme. Cook, stirring frequently, until mushrooms are browned and dry, about 15 minutes. Season with salt and pepper.
Freeze any extra not used in the raviolis as this is great on toast, quesadillas, in omelets, on top of leftover mac&cheese, the options are endless. I like to make a double batch while I’m making it and portion it off and throw it into the freezer for fast weekday meals.

Make the pasta
On a clean work surface, mound 2 cups of all purpose flour and make a well in the center. In a small bowl, use a fork to lightly beat together 1/2 teaspoon salt and 3 large eggs. Carefully pour the egg mixture into the well. Using a fork, gently incorporate the flour into the egg mixture, a small amount at a time. With your hands and a spatula or dough scraper, work the dough until it pulls together into a smooth, pliable ball.
Halve the dough, then form each piece into a 1/2 inch thick disk. Cover the disks with plastic wrap and set them aside to rest at room temperature for 30 minutes.
Lightly flour your work surface and halve each dough disk. Roll out one of the dough portions as thinly as you can (to about the thickness of a dime), then use a 2 1/2 inch diameter drinking glass, biscuit cutter, or cookie cutter to cut rounds from the dough. Arrange them in pairs. Repeat with the remaining dough. Each half disk should yield about 7 pairs of dough rounds.
Further thin the dough rounds by pinching them between your thumb and forefinger. Each round should increase in diameter about 1/4 inch.
Use a pair of dough rounds (or wonton wrappers if you took the short cut) to make each ravioli. With your fingertips dipped water, paint a 1/2 inch perimeter around one of the dough rounds. Spoon 1/2 tablespoon of mushroom filling into the center, then press the other round of dough on top of it along the moistened edges. Use the tines of a fork to seal the edges.
Bring a large pot of water to a boil.
Line a large plate with paper towels. Add half the ravioli to pot of boiling water. The pasta will float to the top after 2-3 minutes, but continue cooking until tender, about 15 minutes more. When the ravioli are done, use a slotted spoon to scoop them out and transfer them to the paper towels to drain.
To serve, place the ravioli on individual plates and a drizzle of melted butter. Sprinkle on shaved parmesan and fresh ground pepper.

Friday
Shrimp Pizza
Preheat oven to 425 degrees.
Roll out pizza crust to fit a 15×10 cookie sheet. Brush crust with 1 tablespoon olive oil and sprinkle with 2 teaspoons minced garlic. Top with 1 pound peeled shrimp and 5 plum tomatoes (cut into 1/4″ slices). Bake for 12 minutes.
Remove the pizza from the oven. Sprinkle it with 1/4 cup slivered fresh basil and 1 cup shredded mozzarella cheese. Drizzle with 1 tablespoon olive oil. Return to the oven just until the cheese is melted, about 7 minutes. Season with pepper and allow the pizza to cool slightly before serving. Cut into 12 rectangular slices.

Saturday
Chicken Pot Pie

Crust

Filling

If you want a really glutenous treat on Sunday, mix any leftover potpie, mushroom saute, mac&cheese you have together in a casserole dish and top with a layer of smashed broccoli potatoes and heat on 350 degrees until warm. Then sit back, undo the top button of your pants and enjoy!

This week’s menu is Gluten Free for a table of four

Menu
Sunday Marinated Tofu with Ginger Cashew Dipping Sauce and Sesame Green Beans
Monday Crispy Parmesan-Coated Sea Bass with Lemon Arugula
Tuesday Thyme Chicken with Smashed Broccoli Mashed Potatoes and Gouda Gravy
Wednesday Potato, Cheese, and Bacon Gratin with Peppery Salad
Thursday Pork Tenderloin with Pomegranate Sauce and Buttered Brussels Sprouts
Friday Sweet Potato and Black Bean Burritos with Cornbread
Saturday Autumn Stew

Grocery List
Produce
Ginger*
1 Garlic Clove*
1 bunch Scallions*
1 Yellow Onion
1 Red Onion
1 Jalapeno
4 Lemons
2 Limes
1 Red Bell Pepper
2 pounds small potatoes
4 Idaho Potatoes
3 Sweet Potatoes
4 MacIntosh Apples
4 Carrots
5 Celery Ribs
2 Pints Brussels Sprouts
1/2 pound Green Beans
1 Broccoli Head
1 large Tomato
1 bunch Thyme
1 bunch Parsley
2 packages Arugula
1 package Craisins

Staples
Bragg Liquid Aminos*
Sesame Oil*
Grapeseed Oil
Tamari^
Maple Syrup*
Hot Pepper Sauce*
Olive Oil*
Salt*
Pepper*
Unsalted Butter*
6 Cups Chicken Stock**
Corn Flour
Yellow Cornmeal
Powdered Egg Replacer
Baking Powder*
Baking Soda*
Nutritional Yeast
Canola Oil*
Bay Leaf*
Ground Allspice*
Cumin*
Coriander*
Cinnamon*
Arrowroot*
Flax Seed Oil*
Ume Plum Vinegar*
Sesame Seeds*
All Purpose Gluten Free Flour^
Sherry Vinegar*

Misc
2 pounds firm tofu***
Chickpea Miso
Orange Juice
Coconut Milk
1 1/2 cups Cashews
Qt Milk
1 1/2 cups Cooked Black Beans
1 pkg Corn Tortillas
1 container prepared Salsa (gluten free!)
Qt Apple Cider
Pomegranate Juice
Hearty Gluten Free Crackers

Meat/Poutry/Fish
Bacon*
4 Boneless Skinless Chicken Breasts
4 Sea Bass Fillets
2 1/2 pounds Pork Tenderloin

Cheese
7oz Reblochon Cheese
6 oz Gouda Cheese
1 cup Parmesan Cheese*

*If following previous grocery lists, these are already stocked in your kitchen
**Pacific Natural Food are my favorite stocks
***Make sure tofu is USDA certified Organic
^Barry’s Farm has a Bob’s Red Mill All-Purpose Gluten Free Flour, a 5 lb bag will save you time later!
   and Tamari is a soy sauce that usually does not contain gluten, but double check!

Sunday
Marinated Tofu with Ginger Cashew Dipping Sauce and Sesame Green Beans
Marinated Tofu
Slice 2 pounds firm tofu lengthwise into 1/2 inch strips. In shallow baking dish, combine 1 tablespoon grated fresh ginger, 1/4 cup Bragg Liquid Aminos, 1 tablespoon chickpea miso, 1 minced garlic clove, 1 tablespoon toasted sesame oil, 1/3 cup orange juice, and 2 tablespoons water. Place tofu in dish and coat with marinade, flipping to coat both sides. Let marinade for 30 minutes.
In small skillet over medium heat, gently saute 2 minced garlic cloves and 1 tablespoon grated fresh ginger in 1 tablespoon grapeseed oil for 2 minutes. Add 2 minced scallions and saute another 2 minutes. Add 3 tablespoons tamari, 2 tablespoons maple syrup, 1/3 cup coconut milk, 1 cup finely ground cashews, and 1/4 cup water and stir to combine. Increase heat briefly and then reduce heat and simmer 10 minutes, stirring occasionally, to combine flavors. Remove from heat and season to taste with up to 1 tablespoon toasted sesame oil and hot pepper sauce.
Serve tofu with sauce on side or drizzle on top.

Sesame Green Beans
Trim 1/2 pounds green beans and add to pot. Add 2 inches of water, cover, bring to boil and cook 2-3 minutes or until bright green and tender. Drain water and toss beans with 2 tablespoons flax seed oil and 1 teaspoon ume plum vinegar. Sprinkle 2 tablespoons toasted sesame seeds.

Monday
Crispy Parmesan-coated Sea Bass with Lemon Arugula
Preheat the broiler to it’s highest setting. Brush the broiler pan with 1 tablespoon oilve oil and lay 4 sea bass fillets in the broiler pan, skin down. Drizzle over 1 tablespoon olive oil, then give each fillet a good squeeze of lemon juice and season with salt and pepper.
Mix grated rind of 1 lemon, 1 cup finely grated Parmesan cheese, and 1 small bunch finely chopped fresh parsley together and scatter evenly over the fish. Drizzle over 1 tablespoon olive oil. Cook under the broiler for 4 minutes, or until the fish is just cooked and golden-exact cooking time depends on thickness of fish. Serve immediately with arugula lightly tossed in lemon juice and lemon wedges on the side.

Tuesday
Thyme Chicken with Smashed Broccoli Mashed Potatoes and Gouda Gravy
Thyme Chicken
Season 4 chicken breasts with 2 tablespoons chopped fresh thyme leaves, salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium high heat and cook chicken for 6 minutes on each side.
Smashed Broccoli Mashed Potatoes
Place 4 peeled and cut in 2 inch cubes Idaho potatoes in a large pot and cover with cold water. Bring to a boil, salt the water, reduce the heat a bit, and cook until tender, about 12 minutes. Halfway trough add 1 head of broccoli, trimmed and cut into florets. Drain broccoli and potatoes and return to the hot pot to dry them out. Mash the broccoli and potatoes together adding chicken stock until acheiving desired consistency. Season with salt and pepper.
Gouda Gravy
Heat 2 tablespoons butter in a small sauce pot over medium heat. When the butter has melted, add 2 tablespoons all-purpose flour and cook for 1 minute, then whisk in 1 cup chicken stock and 1 1/2 cups milk. Thicken for 2-3 minutes, season the sauce with salt and pepper, then stir in 1 1/2 cups shredded Gouda cheese in a figure-eight motion with a wooden spoon for 2 minutes, or until the cheese is melted. Turn off the heat.

Serve the chicken breasts on an angle, pile smashed broccoli mashed potatoes, and pour gouda gravy over top.

Wednesday
Potato, Cheese, and Bacon Gratin with Peppery Salad
Preheat the oven to 350 degrees.
Cook 2 pounds sliced small potatoes in a large sauce pan of boiling water for 10-15 minutes, or until just tender. Drain.
Heat 2 tablespoon olive oil in a large skillet over medium heat. Hit 3 garlic cloves with the back of a sturdy knife to split them and add to the skillet. Add bacon lardons and cook for 3-4 minutes, or until just cooked. Add the potato slices and cook for 3-4 minutes. Pour in 2 1/2 cups heavy cream, then add 2 tablespoons fresh thyme leaves and stir well.
Transfer mixture to a gratin dish and top with sliced Reblochon cheese. Bake in preheated oven for 20 minutes or until golden and bubbling.
Serve with arugula lightly tossed with lemon juice and hearty gluten free crackers.

Thursday
Pork Tenderloin with Pomegranate Sauce and Buttered Brussels Sprouts
Pork Tenderloin with Pomegranate Sauce
Stir together 3/4 teaspoon cumin, 3/4 teaspoon coriander, 3/4 teaspoon black ground pepper, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt in a shallow bowl. Pat 2 pork tenderloins dry and dredge in spice mixture until evenly coated.
Heat 2 tablespoon olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook pork, turning occasionally, until meat is browned on all sides and thermometer inserted diagonally into center of each tenderloin registers 145°F, 20 to 25 minutes. Transfer pork with tongs to a cutting board (reserve skillet) and let stand 10 minutes.
While pork stands, pour off and discard any fat from skillet, then add 1 cup plain pomegranate juice to skillet and boil over moderately high heat until reduced to about 2/3 cup, about 3 minutes (if side of skillet begins to scorch, reduce heat to moderate). Stir together 3/4 teaspoon arrowroot and 1 tablespoon water and whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes.
Remove from heat and add 1 teaspoon sherry vinegar to taste, then swirl in 1 tablespoon unsalted butter until incorporated. Pour sauce through a fine-mesh sieve into a bowl and skim off any fat. Season with salt. Slice pork and serve with sauce.
****Save leftover Pork for Saturday’s Dinner*****

Buttered Brussels Sprouts
In a steamer set over boiling water steam 2 pints Brussels sprouts, trimmed and an X cut into the base of each sprout, covered, for 7 to 8 minutes, or until they are just tender. In a skillet heat 1 1/2 tablespoons butter over moderately high heat until it begins to color and in it sauté the sprouts, season with salt and pepper, and sauté it for 1 minute.

Friday
Sweet Potato and Black Bean Burritos with Cornbread
Sweet Potato and Black Bean Burritos
Preheat oven to 400 degrees.
Place 3 sweet potatoes on baking sheet and bake for 45 minutes or until soft. Remove from oven and cool.
In food processor, grind 1/2 cup cashews into a fine meal. Add 1/4 cup nutritional yeast and process briefly to combine. Add 1 tablespoon canola oil and process until you have a moist meal (do not overprocess or meal will become dough-like). Set aside.
Set oven to broil. Place 1/2 cup corn in strainer. Bring 1 cup water to boil and pour over corn to blanch or thaw.
Peel sweet potatoes and mash with 3 tablespoons lime juice. Fold in 1 1/2 cups cooked black beans, 1/2 diced red onion and 1 large diced tomato. Spoon filing into center of soft corn tortilla, roll up and place, seam side down in shallow casserole dish. Spoon salsa over top and broil 3 minutes. Remove from broiler, top with cashew cheese and corn and broil 2 more minutes, watching closely to keep cheese from burning. Remove from broiler, top with minced scallions and serve.

Cornbread
Preheat oven to 375 degrees.
In large bowl combine 1/2 cup corn flour, 1/2 cup yellow cornmeal, 1 cup unbleached all-purpose flour, 2 teaspoons powdered egg replacer, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt. In a seperate bowl combine 1 cup milk, 3 tablespoons maple syrup, 3 tablespoons olive oil, 1 seeded and minced jalapeno, 1/2 minced red pepper, 1 cup frozen corn. Pour wet ingredients into dry and mix to combine.
Heat a well seasoned 10 inch cast iron skillet over medium high heat until hot. Pourr in enough oilve oil to coat the bottom and sides. Pour batter into skillet and spread it out evenly. Remove from burner, place in oven and bake 20 minutes or until a toothpick inserted in center comes out clean. Remove from oven and place on wire rack to cool and set before serving.
****Save any extra cornbread for Saturday’s Dinner*****

Saturday
Autumn Stew
In a large heavy-bottomed pot over medium-high heat. Add 1/4 cup olive oil and once oil begins to smoke add 1 large onion cut into cubes, 4 peeled and sliced 1/2 inch thick on an angle carrots, 5 sliced 1/2 inch thick celery ribs, 1 bay leaf, and 5 thyme sprigs to the pot and season with salt and pepper. Cook vegetables until they are beginning to become tender, 6-8 minutes. Add 4 macintosh apples cut into 1 1/2 inch pieces, 1 teaspoon ground allspice, 1/2 cup craisins and continue to saute until the vegetables are quite tender but the apples still have some snap, 3-4 minutes. Pour in 2 cups apple cider. Add 3 cups chicken stock and toss (leftover) pork cut into cubes into pot. Bring the stew to a boil and simmer for 8-10 minutes or until juices are slightly thickened, the cranberries have plumped, and the apples are tender. Pull out the bay leaf and thyme sprigs and discard them.
Serve with leftover cornbread or hearty gluten free crackers.

This week’s recipes are adapted for you from The Organic Seasonal Cookbook, Clean Food, Yum-O, and epicurious.com

This Week’s Menu is What My Table Enjoyed Last Week, a Family of 3
I did add in short cuts, but did not put them on the grocery list so if you are going to cut corners you’ll have to peek at the notes and add it on the list. Enjoy, as these recipes are comfort foods for our family. I had just gotten back on my feet and back in the kitchen after recovering from surgery so I was anxious to go to our comfort foods and taste a bit of fall. My 2 year old son and I spend a lot of time together in our kitchen. He is very helpful, sometimes too helpful, but these are recipes we create and enjoy together. He has a dairy allergy, much to my cheese loving horror, so I have had to learn to create dishes without dairy. I did also include our alternates this week if you want to go dairy free. From my table to yours….

The Menu
Sunday Roast Chicken with Potatoes and Carrots
Monday Ground Bison Tacos with Cilantro Rice
Tuesday Breaded Cod with Corn Salsa
Wednesday Chicken Croquettes over Lemon Mache
Thursday Butternut Squash with Sage Butter
Friday Beef Tenderloin with Light Lemon Greens
Saturday Butternut Squash Soup with Grilled Cheese

Grocery List
Produce
12 Baby Yukon Potatoes
1 small Russet Potato
2 White Onions
1 Red Onion
1 Shallot
1 Garlic Clove
1/2 lb Carrots
4 ears Sweet Corn
2 Avocados
1 Jalapeno
2 Lemons
2 med-large Butternut Squash
1 Granny Smith Apple
1 Package Arugula
1 Package Mache
1 bunch Sage
1 bunch Cilantro
1 bunch Parsley
1 bunch Thyme

Staples
King Arthur’s White Bread Flour^
1 package active dry yeast^
All Purpose Flour*
Arrowroot*
3 Sticks unsalted Butter*
Sugar*
Salt*
Olive Oil*
Vegetable Oil*
Chili Powder*
Ground Cumin*
Bay Leaves
Coriander
Nutmeg*
Caraway Seeds
Dry Mustard
Pepper*
3 1/2 C reduced Salt Chicken Broth
Aborio Rice
Horseradish
Mayonnaise
Dijon Mustard
Maple Syrup*

Misc
Flour Tortillas
1 Cup Tomato Sauce
1 Qt Milk
Eggs
Craisins
1 pint Heavy Cream
1 pint Buttermilk

Cheeses
Sharp Cheddar Cheese
Parmesan*

Meats/Poultry/Fish
1 whole 4-7 lb Chicken
1 lb Ground Bison
2 lbs Beef Tenderloin, trimmed and silver removed
2 lbs Cod
2 slices Bacon*

*If you have been following menus you do not need to buy these items, check your levels on Olive Oil and All-Purpose Flour this week!
^Ingredients you do not need if you are taking short cuts, I did not add the wonton wrappers and store bought bread you will need if you do cut corners.

Sunday Prep List
If you do not make your own bread (and you will be missing out on one of my favorite simple pleasures) then you will need to buy two loaves of fresh baked white bread or rosemary olive oil bread if your store carries it, so delicious!
Quick-Rising White Bread
Combine in a large mixing bowl or bowl of heavy-duty mixer 1 package (2 1/4 teaspoons) active dry yeast and 1/4 cup warm (105-115 degrees) water and let stand until yeast is dissolved, about 5 minutes.
Add 3 cups bread flour, 2 cups warm water, 1 tablespoon melted butter, 2 tablespoons sugar, 1 tablespoon salt. Mix by hand or on low speed for 1 minute. Gradually add 1/2 cup at a time 3 to 3 1/2 cups bread flour until the dough is moist, but not sticky.
Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn over once to coat with oil. Cover loosely with plastic wrap and let rise in a warm place (oven or microwave work great) until doubled in volume, 1 to 1 1/2 hours. Grease two 8 1/2 x 4 1/2 inch loaf pans. Punch the dough down, divide in half, and form into 2 loaves. Place in oiled pans. Cover loosely with plastic wrap. Let rise until dough doubles in volume, 1 to 1 1/2 hours.
Preheat oven to 450 degrees.  Bake the loaves for 10 minutes. Reduce the heat to 350 degrees and bake until the bottom of the loaf sounds hollow when tapped, about 30 more minutes. Remove the loaf from the pan to a rack and let cool completely.

Breadcrumbs
Take one loaf of Quick-Rising White Bread. If using a food processor, cut into small chunks and put in food processor until fine crumbs. If using a box grater, put bread in freezer until frozen, then grate the frozen bread on large holes of box grater.
Put into airtight container until later in the week.

Sunday
Roast Chicken
Move rack to center of oven and Preheat oven to 400 degrees
Lightly oil a shallow roasting pan or baking sheet

Remove the neck and giblet from the chicken and rinse, pat dry.Generously rub the body, neck cavities with salt. Then brush inside and out with butter. Put Poultry herbs into the cavity

Cut 1 lb Red Potatoes into quarters put into a large bowl. Cut 1 lb Carrots into thick slices, add to bowl. Sprinkle salt and drizzle evoo. Mix till all is lightly covered then add around chicken
Roast for 1 hour for the first 4 lbs and 8 minutes for each additional pound (until thigh registers at 180 degrees/breast at 170-175, should run clear juices when pricked with a fork)
Remove and let stand for 15 minutes
***Pick extra chicken for recipes later in the week****

IF YOU WANT:
Pan Gravy (did not add to ingredient shopping list)
1/4 cup dry white wine, sherry, or port

Put roasting pan (without chicken) on two burners over med-high heat
Bring juices to a simmer and using a wooden spoon scrape the browned bits on the bottom of the pan. Pour mixture into a short drinking glass and let the fat rise to the top, skim fat off with a spoon. Return mixture to small saucepan. Add 3/4 cup chicken stock, 1 Tablespoon unsalted butter, 1 Tablespoon flour. Whisk until thick, several drops of fresh lemon juice. Salt and Pepper to taste

Monday
Ground Bison Tacos with Cilantro Rice
Ground Bison Tacos

In medium skillet over medium heat, heat 2 tablespoons vegetable oil until hot, but not smoking. Add 1/2 medium minced red onion. Cook, stirring often, until softened, 4-5 minutes. Increase the heat to medium-high heat and add 1 pound ground bison. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Stir in 2 cloves minced garlic, 1 tablespoon chili powder, 2 teaspoons cumin, 2 teaspoons ground coriander, salt to taste. Cook, stirring for 30 seconds. Add 1 cup tomato sauce, 1 minced fresh jalapeno pepper. Cook, stirring occasionally, over low heat for 10 minutes.
Meanwhile place on the serving table in separate bowls or large platter 2 cups arugula, washed and dried, 4 oz sharp cheddar cheese (rice milk cheddar cheese available), Salsa. Warm tortillas by damping two paper towels place on top of stack and one on bottom, place on microwavable plate and microwave for 15 seconds. Serve immediately allowing each person to create own taco.

Salsa
Boil 4 ears sweet corn, husked and silk removed in salted water for 1 minute. Drain and remove kernals. Place corn kernals in medium bowl along with 16 halved cherry tomatoes, 2 peeled and coarsely chopped ripe avocado, 1/2 coarsely chopped fresh basil, 1 small finely diced red onion, 2 tablespoons vegetable oil, 2 tablespoons fresh lime juice, 2 finley chopped garlic cloves, 3 finely chopped fresh jalapeno peppers, salt and pepper to taste. Stir together well and serve immediately.
*****Put aside half in air tight container and serve half with tacos.******

Cilantro Rice
Cook 1 cup Aborio Rice to instructions on package. Finely chop a handful of cilantro. When fluffing rice add cilantro evenly throughout.
****Put aside half in air tight container and serve half with tacos******

Tuesday
Breaded Cod with Sweet Corn, Avocado Salsa
For this recipe if you have children in the house cut their portion into fishsticks, keep the adult’s portions adult size.

In a large bowl mix 1 1/2 cups all-purpose flour, 1 Tablespoon dry mustard, salt and pepper to taste; add 2 cups buttermilk (non-dairy households can use soy milk) and 2 eggs. Coat cod with the egg mixture then on a plate of 3 cups (homemade) seasoned breadcrumbs coat fish on all sides. In a pan, heat 1/4 cup vegetable oil on medium heat. Saute fish in batches with more oil until done, about 5 minutes, turning occasionally.
Serve with (leftover Monday) Salsa. Kids may prefer ketchup.

Wednesday
Chicken Croquettes Over Lemon Mache
Chicken Croquettes
Sauce Bechamel: Combine in a small saucepan over very low heat 1 1/4 cup milk (soy works great for those who can’t do dairy), 1/4 onion with 1 bay leave stuck to it using 2 whole cloves, and pinch of fresh nutmeg. Simmer for 15 minutes, uncovered, to infuse flavor into the milk. Discard the onion, bay leaf, and cloves. Meanwhile, melt in a medium, heavy suacepan over low heat 2 tablespoons unsalted butter (vegan butter works fine), stir in 2 tablespoons all-purpose flour. Cook, uncovered, stirring occasionally with a wooden spoon, over medium-low heat until the roux is just fragrant, but not darkened, 2-3 minutes. Remove from heat and let cool slightly. Slowly whisk in warm milk and return the saucepan to the heat. Bring the suace slowly to a simmer, whishing to preven lumps, and cook, stirring often, and skimming any skin that forms on the surface, over low heat without boiling, until it reaches the consistency of thick cream soup, 8-10 minutes. Season with salt and pepper to taste.

Melt in a medium saucepan over medium-low heat 1 tablespoon butter, stir in 1 cup chopped onions. Stir often until tender but still crunchy, 7-10 minutes. Add the sauce bechamel and cook for 1 minute. Scrape the sauce into a large bowl and combine thoroughly with 2 1/2 cups chopped (leftover Sunday) chicken, 1/4 cup chopped fresh parsley, 1/2 teaspoon ground pepper, 1/2 teaspoon thyme, 1/8 teaspoon ground nutmeg, 1/2 cup (leftover Monday) rice, salt to taste. Press a sheet of plastic wrap directly on the surface of the mixture and refrigerate until very cold and firm, at least 2 hours.
Spread in an even layer on 2 separate plates 1 1/2 cups (made on Sunday) breadcrumbs, 1/2 cup all-purpose flour. Whisk together in a wide shallow bowl 2 large eggs. Drop a generous 1/4 cup scoop of the croquette mixture on the flour, then egg, then breadcrumbs and gently roll until the rough ball is evenly coated on all sides. While rolling, shape the croquette into ball. Set aside on plate. Repeat with remaining mixture.
Heat heavy pot over medium-high heat 8 cups vegetable oil. Gently drop 4 croquettes in the hot fat and fry until deep brown on all sides, 3-4 minutes. Remove with a slotted spoon and drain on paper towels. Fry the remaining croquettes.

For kids, cut two slices of carrots for “ears” and a thin slice of carrot for a “tail”, get 3 craisins to create “eyes” and “nose”. Place appropriately on croquette ball to create a mouse. Put mache in front of mouse as though he’s eating the greens. This is one of my son’s favorites.

Salad
Using a handful of mache for each serving put in large bowl. Squeeze 1/2 of a lemon‘s juice over greens, 1 teaspoon ground pepper, 1/4 cup craisins and mix.

Make a bed of greens on a plate, place two croquettes on each plate, and serve with 1 lemon wedge.

Thursday
Butternut Squash Ravioli with Sage Herb Butter
If you are lacking time to make your own pasta get wonton wrappers and skip steps 2-5. My son who is 2 loves making pasta, it’s a fun afternoon activity for us leading up to dinner time.
1. Make the filling. Heat the oven to 350 degrees. Arrange 4 cups butternut squash, rind removed and cut into 1 inch cubes, on a foil lined baking sheet and roast until tender when pierced with a fork, about 30 minutes. Allow the squash to cool for 5 minutes, then transfer to a large bowl. Blend the squash with 2 tablespoons milk (soy can be swapped), 1/2 cup freshly grated Parmesan (not necessary if non-dairy home), 1 tablespoon maple syrup, and 1/4 freshly grated nutmeg until it has a smooth, mashed potato-like consistency.
2. Make the pasta. On a clean work surface, mound 2 cups of flour and make a well in the center. In a small bowl, use a fork to lightly beat together 1/2 teaspoon salt and 3 large eggs. Carefully pour the egg mixture into the well. Using a fork, gently incorporate the flour into the egg mixture, a small amount at a time. With your hands and a spatula or dough scraper, work the dough until it pulls together into a smooth, pliable ball.
3. Halve the dough, then form each piece into a 1/2 inch thick disk. Cover the disks with plastic wrap and set them aside to rest at room temperature for 30 minutes.
4. Lightly flour your work surface and halve each dough disk. Roll out one of the dough portions as thinly as you can (to about the thickness of a dime), then use a 2 1/2 inch diameter drinking glass, biscuit cutter, or cookie cutter to cut rounds from the dough. Arrange them in pairs. Repeat with the remaining dough. Each half disk should yield about 7 pairs of dough rounds.
5. Further thin the dough rounds by pinching them between your thumb and forefinger. Each round should increase in diameter about 1/4 inch.
6. Use a pair of dough rounds (or wonton wrappers if you took the short cut) to make each ravioli. With your fingertips dipped water, paint a 1/2 inch perimeter around one of the dough rounds. Spoon 1/2 tablespoon of squash filling into the center, then press the other round of dough on top of it along the moistened edges. Use the tines of a fork to seal the edges.
7. Bring a large pot of water to a boil. Meanwhile make the sauce. Melt 8 tablespoons butter (vegan butter works fine for non dairy homes) in a saucepan over medium-high heat. Add 12-16 fresh thinly sliced sage leaves and continue to cook until it’s light brown and has a nutty aroma, about 4 minutes. Remove sauce from heat.
8. Line a large plate with paper towels. Add half the ravioli to pot of boiling water. The pasta will float to the top after 2-3 minutes, but continue cooking until tender, about 15 minutes more. When the ravioli are done, use a slotted spoon to scoop them out and transfer them to the paper towels to drain.
To serve, place the ravioli on individual plates and drizzle them with a spoonful of the Herbed Butter Sauce. Sprinkle on more parmesan, if you like.
*******Save the remaining filling in an airtight container for Saturday*******

Friday
Horseradish-Crusted Beef Tenderloin with Light Lemon Greens
Horseradish-crusted Beef Tenderloin
Sprinkle 1 2 pound center-cut beef tenderloin, trimmed of fat and silver skin, with 1 tablespoon salt, cover with plastic wrap, and let stand at room temperature 1 hour or refrigerate for up to 24 hours. Adjust oven rack to middle position and heat oven to 400 degrees.
Toss 3 tablespoons (homemade) bread crumbs with 2 teaspoons vegetable oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in 10 inch nonstick skillet. Cook over medium heat, stirring frequently, until deep golden brown, 3-5 minutes. Transfer to rimmed baking sheet and cool to room temperature (wipe out skillet). Once cool, toss bread crumbs with 1 small minced shallot, 2 medium minced garlic cloves, 2 tablespoons horseradish, 2 tablespoons minced parsley leaves, and 1/2 teaspoon minced thyme leaves.
Rinse 1 small russet potato, peeled and grated on large holes of box grater, under cold water, then squeeze dry in kitchen towel. Transfer potatoes and 1 cup of vegetable oil to 10 inch nonstick skillet. Cook over high heat, stiring frequently, until potateos are golden brown and crisp, 6-8 minutes. Using slotted spoon, transfer potatoes to paper towel-lined plate and season lightly with salt; let cool for 5 minutes. Reserve 1 tablespoon oil from skillet and discard remainder. Once potatoes are cool, transfer to quart-sized zipper-lock bag and crush until coarsely ground. Transfer potatoes to baking sheet with bread-crumb mixture and toss to combine.
Pat exterior of tenderloin dry with paper towels and sprinkle evenly with 1 teaspoon pepper. Heat reserved tablespoon oil in 12 inch nonstick skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, 5-7 minutes. Transfer to wire rack set in rimmed baking sheet and let rest 10 minutes.
Combine 2 tablespoons horseradish, 1 1/2 teaspoons mayonnaise, and 1 1/2 teaspoons Dijon mustard in small bowl. Just before coating tenderloin, add 1/2 teaspoon arrowroot and stir to combine. Spread horseradish paste on top and sides of meat, leaving bottoms and sides bare. Roll coated sides of tenderloin in bread crumb mixture, pressing gently so crumbs adhere in even layer that just covers horseradish paste, pat off any excess.
Return tenderloin to wire rack. Roast until instant-read thermometer inserted into center of roast registers 120-125 degrees for medium-rare, 25-30 minutes.
Transfer roast to carving board and let rest 20 minutes.

Horseradish Cream Sauce
Whisk 1/2 cup heavy cream in medium bowl until thickened, but not yet holding soft peaks, 1-2 minutes. Gently fold in 1/2 cup horseradish, 1 teaspoon salt, and 1/8 teaspoon ground pepper. Transfer to serving bowl and refrigerate at least 30 minutes or up to 1 hour before serving.
******Save all leftovers for Saturday******

Greens
Toss mache and arugula with 2 tablespoons fresh lemon juice and 1 teaspoon fresh ground pepper.

Saturday
Farmhouse Butternut Squash Soup and Beef Tenderloin Sandwiches
Farmhouse Butternut Squash Soup
Cook 2 slices bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.
Add 4 large chopped garlic cloves and 1 teaspoon caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add (leftover Thursday) squash mixture, 1/2 pound chopped carrots, 1 peeled, cored, and chopped apple, 3 thyme sprigs, 2 bay leaves, 3 1/2 cups chicken broth, 2 cups water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.
Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper. Serve topped with crumbled bacon.

Beef Tenderloin Sandwiches
Cut (homemade) bread into 1/2 slices, 2 per person. Brush olive oil on both side of the bread and place in broiler for 1 minute. Using leftover Horseradish Cream Sauce liberally coat one side of 1 slice of bread. Add a handful of mache. Slice leftover Beef Tenderloin thinly and place a few pieces onto mache. Place 2nd slice bread on top. Cut in half. Serve alongside soup.

Thursday
Southwestern Rice

Friday
White Bean Chili
Bring one cup of water to a boil; add bulgur and a dash of salt.  Reduce heat and cover.  Simmer, stirring occasionally for 12-15 minutes, or until the water is absorbed and the bulgur is tender.  Add juice and zest of one lemon, 2 thinly sliced scallions, 1 seeded and chopped jalapeno, 1 tablespoon olive oil, and 3 tablespoons chopped parsley.  Season with salt and pepper and set aside. 
Heat a tablespoon of olive oil in a large pot.  Add 1 chopped onion and 1 seeded and chopped green pepper, and saute until tender (about 8 minutes).  Add 2 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon crushed red pepper flakes, 1 teaspoon dried oregano; saute for a minute or two, until garlic is fragrant and spices are evenly distributed.  Add 1 14.5oz can of tomatoes and 14.5oz vegetable stock.  Bring to a boil.  Add 2 15oz cans small white beans, drained and rinsed, and simmer for 10 to 15 minutes.  Serve topped with shredded Monterey jack cheese and a scoop of the bulgur. 
http://www.psychocooker.blogspot.com/

Saturday
Apple Chutney
Plae 1 cup apple cider, 2 cinnamon sticks, and 5 cloves in a small pot over medium heat and simmer 15 minutes. Turn off heat, remove cinnamon sticks and cloves and set aside. Meanwhile peel, core and dice 8 Granny Smith Apples.
In 2 quart pot, combine apples, 1 cup golden raisins, 1/2 cup maple syrup, 1 tablespoon grated fresh ginger, 1 diced onion, 1 diced fennel bulb and salt. Place over medium-high heat and add in spiced apple cider. Bring to boil, reduce heat and simmer 45 minutes or until chutney is thick. Remove from heat, fold in zest of 1 lemon and serve with pie

Three Sisters Deep Dish Pie
Preheat oven to 400 degrees
Wash 2 medium delicata squash well, cut in half lengthwise, remove seeds and rub each section with olive oil. Place cut side down on baking sheet and roast for 25 minutes or until soft throughout. Remove from heat and set aside.
In Dutch oven over medium heat, saute 1 diced onion in 1 tablespoon olive oil until soft (about 3 minutes) Add 3 peeled and diced carrots, 3 diced celery stalks, 2 tablespoons mirin and saute 3 minutes. Cut 1/2 pound trimmed green beans into bite size pieces, add to pot along with 1 1/2 cups corn and saute 5 minutes or until beans start to soften. Chop squash into bite-size pieces and fold into mixture.
In small bowl, whisk together 3/4 cup water, 2 tablespoons Bragg Liquid Aminos and 2 tablespoons arrowroot until smooth. Pour into pot with vegetables and stir until liquid starts to thicken. Season to taste with pepper. Remove from heat and transfer to deep casserole dish.
Crumble defrosted pie crust over top of casserole and cover with foil. Bake 30 minutes. Remove foil and bake 8 minutes longer or until top is lightly browned. Remove from oven.

This week’s recipes are adapted for you from The Organic Seasonal Cookbook; Clean Food; www.psychocooker.blogspot.com, Real Simple Magazine, September 2009; Martha Stewart Living, July 2009; Alton Brown Online, www.shannonlindell.com