This was created for someone who doesn’t cook fish, needs to raise their HDL levels. Simple ingredients and simple assembly was important, with the exception of the Roast Chicken these dinners will all be prepared in less than 1/2 hour. 

Sunday  Roast Chicken with Dried Fruit & Almonds

Monday Beet, Avocado, Pink Grapefruit Salad with Sherry Dressing

Tuesday Pasta with Fava Beans, Tomatoes, and Sausage

Wednesday Chicken & Vegetables Braised in Peanut Sauce

Thursday White Bean, Kale, & Roasted Vegetable Soup

Friday Two Bean Salad with Vegetables

Saturday Steak Salad

 

Grocery List

Produce

4 pounds yellow onion

1 shallot

1 bulb garlic

6 large radishes

1 pound pitted prunes*

12 oz pitted dates

10 oz dried apricots*

3 medium beets

3 medium pink grapefruits

3 medium avocados

2 large pomegranates

7 plum tomatoes

2 large tomatoes

2 medium sweet potatoes

3 medium carrots

small butternut squash

3 celery ribs

3/4 pound green beans

1 pound fava beans

1 red bell pepper

1 pound spinach

2 5 oz bags mixed baby greens

2 bunches kale

5 oz arugula

lemon

thyme

rosemary

 

Meat

2 4-4 1/2 pound whole chickens

1/2 pound Italian sausage

1 pound boneless top loin or sirloin (1 inch thick)

 

Dairy

2 Tablespoons Pecorino Romano*

 

Staples

extra virgin olive oil*

canola oil*

non stick spray*

sherry wine vinegar*

balsamic vinegar*

red wine vinegar*

sugar*

ground cinnamon*

tumeric*

cayenne pepper*

bay leaf*

red pepper flakes*

1/2 cup slivered almonds*

6 cups low sodium vegetable broth

dijon mustard*

 

Misc

egg fettucine (even better if you can find no yolk)

1/2 pound unsalted peanuts

1 14-16 oz can diced tomatoes

15 oz can Great Northern beans

1 can black beans

dry white wine

*Items are already stocked in your home if you have been following past menus

 

Recipes

Sunday

Roast Chicken with Dried Fruit and Almonds

Bon Appetit, December 2006

7 tablespoons olive oil, divided

3 pounds onions, thinly sliced

1 pound pitted prunes, halved

12 ounces pitted dates, halved

10 ounces dried apricot halves (about 2 cups)

3 tablespoons sugar

1 teaspoon ground cinnamon

2 (4- to 4 1/2-pound) chickens, rinsed, patted dry

1 teaspoon turmeric, divided

1 1/2 cups (or more) water

1/2 cup blanched slivered almonds, toasted

Heat 6 tablespoons olive oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 30 minutes; sprinkle with salt and pepper. Transfer onions to large bowl; mix in prunes, dates, apricots, sugar, and cinnamon.

Preheat oven to 350°F. Spread fruit mixture over bottom of large roasting pan. Tuck chicken wing tips under. Rub each chicken with 1/2 tablespoon remaining olive oil and 1/2 teaspoon turmeric. Sprinkle each with salt and pepper; place chickens, side by side, atop fruit mixture. Pour 11/2 cups water around chickens. Roast chickens 1 hour. Turn pan around; add more water to fruit mixture by 1/4 cupfuls if beginning to dry. Continue to roast chickens until brown and juices run clear when thigh is pierced, about 45 minutes.

Transfer chickens to carving board; let stand 10 minutes. Spoon fruit onto platter; top with chickens and any accumulated juices. Sprinkle with almonds and serve.

*Pick left over chicken for dinner on Wendesday

 

Monday

Beet, Avocado, Pink Grapefruit Salad with Sherry Dressing

Bon Appetit, November 2000

3 medium beets (about 1 pound), tops trimmed

3 medium-size pink grapefruits (about 2 1/2 pounds)

3 tablespoons Sherry wine vinegar

2 teaspoons Dijon mustard

3/4 cup extra-virgin olive oil

2 5-ounce bags mixed baby greens

3 medium avocados, pitted, peeled, cut into 1/2-inch pieces

1 cup fresh pomegranate seeds (from 2 large pomegranates)

Preheat oven to 400°F. Wrap beets in foil. Roast until beets are tender when pierced with fork, about 1 hour. Cool beets to room temperature. (Can be prepared 1 day ahead. Refrigerate beets in foil packets.) Peel beets. Cut beets into 3/4-inch pieces. Set aside. Cut peel and white pith from grapefruits. Working over bowl, cut between membranes to release segments. Drain segments, reserving 2 tablespoons juice. Cut segments into 3/4-inch pieces.

Whisk vinegar, mustard and 2 tablespoons reserved grapefruit juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper.

Toss greens and 3/4 cup dressing in large bowl. Season to taste with salt and pepper. Divide salad among 10 plates. Scatter beets, grapefruit, avocados and pomegranate seeds over salads, dividing equally. Drizzle with remaining dressing.

 

Tuesday

Pasta with Fava Beans, Tomatoes, and Sausage

Bon Appetit, May 2008

2 tablespoons extra-virgin olive oil

1/2 cup finely chopped onion

2 large garlic cloves, coarsely chopped

1/8 teaspoon dried crushed red pepper

1/2 pound Italian sausages, casings removed

1/4 cup dry white wine

1 3/4 cups chopped plum tomatoes

1 cup shelled fresh fava beans (from about 1 pound), blanched 3 minutes then peeled, or double-peeled frozen, thawed

dried egg fettuccine

2 tablespoons finely grated Pecorino Romano cheese plus additional for passing

Heat oil in large saucepan over medium heat. Add next 3 ingredients. Sauté until onion is translucent, about 6 minutes. Add sausages; break up with fork. Sauté until brown, about 3 minutes. Add wine; simmer 1 minute, scraping up browned bits. Add tomatoes and fava beans. Sauté until tomatoes soften, about 5 minutes. Season sauce with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.

Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about 2 minutes. Mix in 2 tablespoons cheese. Transfer pasta to bowl. Serve, passing additional cheese.

 

Wednesday

Chicken and Vegetables Braised in Peanut Sauce

Gourmet, January 2002

1 1/2 cups unsalted roasted peanuts (1/2 lb)

3 cups water

Leftover roast chicken from Sunday

3 tablespoons canola oil

1 medium onion, chopped

1 red bell pepper, chopped

3 garlic cloves, finely chopped

1 (14- to 16-oz) can diced tomatoes including juice

1 to 1 1/2 teaspoons cayenne

2 teaspoons salt

1 1/2 lb sweet potatoes (2 medium), peeled and cut into 1-inch pieces

1 lb spinach, coarse stems discarded

Preheat oven to 325°F. If using peanuts, blend in a food processor until they form a butter, 2 to 3 minutes. Put fresh or jarred peanut butter in a bowl and gradually whisk in 1 1/2 cups water.

Put chicken in a large bowl. Grease pan with 1 tablespoon canola oil, then add onion and bell pepper and sauté, stirring occasionally, until onion begins to brown, about 4 minutes. Add garlic and sauté, stirring, 1 minute.

Stir in peanut butter mixture, remaining 1 1/2 cups water, tomatoes with juice, cayenne (to taste), salt, and chicken with any juices accumulated in bowl and bring to a simmer. Cover pot with lid, then braise chicken in middle of oven until tender, 45 minutes to 1 hour. Transfer chicken with tongs to a large (4-quart) serving dish and keep warm, covered.

Stir potatoes into sauce and simmer on top of stove, uncovered, until vegetables are tender, 15 to 20 minutes. Transfer cooked vegetables with a slotted spoon to serving dish.

Simmer sauce, uncovered, stirring, until reduced to about 4 cups, about 5 minutes. Remove from heat and stir in spinach, then let stand, partially covered, until spinach is wilted, 2 to 3 minutes. Season with salt if necessary, then spoon over chicken

Serve with rice, prepared as directed for 4 servings.

 

Thursday

White Bean, Kale, and Roasted Vegetable Soup

Bon Appetit,  January 2000

 

Nonstick vegetable oil spray

3 medium carrots, peeled, quartered lengthwise

2 large tomatoes, quartered

1 large onion, cut into 8 wedges

1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges

6 garlic cloves, unpeeled

1 tablespoon olive oil

6 cups vegetable broth

4 cups finely chopped kale

3 large fresh thyme sprigs

1 bay leaf

1 15-ounce can Great Northern beans, drained

Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.

Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.

Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)

 

Friday

Two Bean Salad with Vegetables

Gourmet, August 1995

1/4 cup olive oil

2 tablespoons fresh lemon juice

coarse black pepper to taste

1 cup canned black beans, rinsed and drained well

3 large plum tomatoes, seeded and cut into 1/4-inch-thick-dice

3 celery ribs, cut into 1/4-inch-thick slices

6 large radishes, quartered lengthwise and cut into 1/4 inch-thick slices

3/4 pound green beans

In a bowl whisk together oil, lemon juice, pepper, and salt to taste. Add black beans, tomatoes, celery, and radishes and toss to combine.(Salad may be prepared up to this point 2 days ahead and chilled, covered.)

In a 3-quart saucepan of boiling salted water cook green beans until just tender, about 5 minutes, and drain in a colander. Cut beans into 1 1/2-inch pieces and stir into salad. Serve salad at room temperature.

Saturday

Steak Salad

Gourmet, May 2006

5 oz baby arugula

1/3 cup extra-virgin olive oil

2 large garlic cloves, smashed

1 large sprig fresh rosemary

1 lb boneless top loin steak or sirloin (1 inch thick)

1 teaspoon salt

3/4 teaspoon black pepper

1 large shallot, thinly sliced crosswise

1 1/2 tablespoons balsamic vinegar

1 1/2 tablespoons red-wine vinegar

Mound arugula on a large platter.

Heat oil with garlic and rosemary in a 12-inch heavy skillet over high heat, turning garlic once or twice, until garlic is golden, about 4 minutes. Discard garlic and rosemary.

Meanwhile, cut steak crosswise into 1/8-inch-thick slices and toss with 3/4 teaspoon salt and 1/2 teaspoon pepper. Add meat to skillet all at once and sauté over high heat, tossing with tongs to color evenly, about 1 minute for medium-rare. Arrange steak over arugula using tongs, then add shallot to oil in skillet along with vinegars and remaining 1/4 teaspoon each of salt and pepper and boil 2 minutes. Pour dressing over steak and serve immediately.

 

Ok, ok. It’s a menu that you wouldn’t typically make for yourself, but don’t you deserve to indulge when dining alone. These recipes are simple, quick, and delicious while dining solo, so no matter how busy your schedule is you have time to enjoy them.

Menu

Sunday Confit Duck Leg Hominy

Monday Spiced Scallops with Balsamic-Braised Red Cabbage

Tuesday Leek and Asparagus Frittata with Side of Light Greens

Wednesday Crabmeat Stuffed Baked Avocado

Thursday Parmesan-Crusted Chicken with Capers

Friday Rock Cornish Hens and Light Greens

Saturday Lamb Sausages with Red Cabbage

 

Grocery List

Produce

1 dried ancho chile

prunes

dried apricots

4 white onion

1 clove garlic

1 bunch green onions

1 bunch leeks

1 small piece fresh ginger

1 bunch cilantro

1 pound red cabbage

1 bunch thin asparagus

1 container shiitake mushrooms

1 container mache

2 avocados

1 orange

2 lemons

1 green apple

2 stalks celery

1 1/2 pounds sweet potatoes

Meat

1 confit duck leg

6 large sea scallops

1 pound lump crabmeat

2 skinless chicken breasts

2 Rock Cornish Hens

3 Lamb Sausages

Dairy

5 Tablespoons unsalted butter

8 large eggs

1 cup Fontina cheese

1/4 cup Parmesan cheese

3 cups milk

Staples

Kosher salt

ground pepper

dried oregano

ground cumin

ground tumeric

ground nutmeg

ground cloves

garlic powder

onion powder

poultry seasoning

lemon pepper

bay leaf

balsamic vinegar

extra virgin olive oil

chicken broth

chicken stock

pickapeppa sauce

mustard

all-purpose flour

capers

honey

Misc

hominy

Liquor

white wine

medium bodied red wine

Grand Marnier

creme de cassis

Recipes

Sunday

Confit Duck Leg Hominy

1 confit duck leg

1 dried ancho chile, stemmed, seeded, and ribs discarded

1/3 cup chopped white onion

1/2 garlic clove

1 1/2 cups water

1/2 teaspoon dried oregano, crumbled

1/4 teaspoon honey

1/8 teaspoon ground cumin

1/4 teaspoon salt, or to taste

1/2 cup rinsed drained canned white hominy (pozole)

1 teaspoon finely chopped fresh cilantro

Remove skin from duck leg and cut skin into 1/4-inch pieces. Cook skin in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring occasionally, until fat is rendered and skin is golden brown, 8 to 12 minutes. Transfer duck skin with a slotted spoon to paper towels to drain and season with salt. Pour off and discard fat from saucepan (or reserve for another use), then wipe pan clean and set aside.

While skin cooks, remove duck meat from bones, reserving bones, and finely shred.

Toast chile in dry saucepan over moderate heat, turning with tongs, until fragrant and pliable, about 2 minutes, then transfer to a bowl. Cover chile with boiling-hot water and soak until softened, about 20 minutes. Drain chile and transfer to a blender.

While chile soaks, add onion and garlic to dry saucepan and cook over moderate heat, stirring occasionally, until browned, 2 to 3 minutes. Add water, oregano, honey, cumin, and reserved bones and simmer, uncovered, 20 minutes. Discard bones.

Blend broth mixture with softened chile and 1/4 teaspoon salt in blender until very smooth (use caution when blending hot liquids). Transfer purée to saucepan. Add hominy and shredded duck meat and simmer, covered, 10 minutes. Stir in cilantro and salt to taste, then serve topped with duck skin.

Serve with tortilla chips

 

Monday

Spiced Scallops with Balsamic-Braised Cabbage

3 tablespoons unsalted butter, divided

1 pound red cabbage, cored and thinly sliced

2 bay leaf

3/4 cup water, divided

3 tablespoons balsamic vinegar, divided

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/8 teaspoon ground nutmeg

small pinch ground cloves

6 oz large sea scallops, tough ligament removed from side of each if attached

Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium heat. Add cabbage, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.

Stir in 1/2 cup water and 2 tablespoon vinegar and simmer, covered, stirring occasionally, until cabbage is tender, 10 to 15 minutes. Transfer to a platter and keep warm, covered.

Stir together spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat scallops dry and season both sides with spice mixture.

Wipe out skillet, then heat remaining tablespoon butter over medium-high heat until foam subsides. Sauté scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Add to cabbage.

Add remaining 1/4 cup water and tablespoon vinegar to skillet and boil, stirring, until slightly thickened, 1 to 2 minutes. Pour over scallops and cabbage.

*Store 1/2 cabbage for later in the week.

 

Tuesday

Leek and Asparagus Frittata with side of Light Greens

2 tablespoons unsalted butter

1 cup chopped leeks (white and pale green parts only)

1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)

1 cup sliced stemmed shiitake mushrooms

8 large eggs

1 cup diced Fontina cheese, divided

1/2 teaspoon salt

1 teaspoon ground black pepper, divided

1/4 cup grated Parmesan cheese

1 handful mache

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Take a handful of mache, squeeze lemon generously over greens. Lightly pepper. Serve with frittata.

 

Wednesday

Crabmeat Stuffed Baked Avocado

2 avocados, halved and sprinkled with lime juice

1 stick of butter

1 small onion, finely chopped

2 tablespoons all-purpose flour

3 cups milk, scalded

1 pound lump crabmeat

1 teaspoon mustard

1 tablespoon Pickapeppa Sauce (available in specialty condiment section)

Parmesan cheese

Saute onion in butter but do not allow to brown at all. Make roux by adding the flour and cook for 2 minutes. Add milk, a small amount at a time, guarding against lumping. Cook and stir until smooth and thick. Remove from heat. Combine crab, mustard, and Pickapeppa Sauce, and add to white sauce. Fill avocado cavities with mixture, sprinkle with Parmesan cheese and bake at 400 degrees F for 15 minutes or until avocado is heated through.

 

Thursday

Parmesan-Crusted Chicken with Capers

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon poultry seasoning

1/2 teaspoon lemon pepper

2 boneless, skinless chicken breast halves

1/4 cup grated Parmesan cheese

1 Tablespoon flour

1 Tablespoon olive oil

1/4 cup white wine

1/2 cup chicken broth

2 green onions, thin-sliced, tops included

1 Tablespoon capers, drained

Combine garlic powder, onion powder, poultry seasoning, and lemon pepper. Sprinkle spice mix on both sides of chicken breasts, then coat each side with Parmesan cheese and flour.
Heat a heavy skillet over medium-high heat. When hot, add olive oil and swirl to coat the pan. Brown chicken breasts on both sides, turning only once. Remove to a plate and keep warm.
Add white wine to deglaze the pan, scraping up any browned bits. Cook for 1 minute, then add chicken broth. Bring to a simmer and return chicken breasts to the pan. Simmer until liquid is reduced by half, then add green onions and capers. Cook an additional 2 minutes. Serve chicken breasts with pan gravy.

 

Friday

Rock Cornish Hens and Light Greens

1 Tablespoon olive oil

2 rock Cornish hens, about 1-1/4 to 1-1/2 pounds each

12 pitted prunes

8 dried apricots

1/2 small lemon, cut into 6 thin slices

1/4 cup finely minced onion

2 stalks celery, finely minced

1 Tablespoon finely minced fresh ginger

1 cup chicken stock

Salt to taste

1-1/2 pounds (about 4) sweet potatoes, peeled and halved

1 Tablespoon grated orange zest

1/4 cup Grand Marnier

handful of mache

lemon juice

Heat the oil in the pressure cooker. Brown the rock Cornish hens well on both sides. Stuff each hen with 6 prunes and 4 apricots, interspersing the lemon slices among the dried fruits. Truss the hens and set aside.
In the fat remaining in the cooker, saute the shallots, celery, and ginger for 2 minutes. Stir in the stock and salt; scrape up any browned bits that are sticking to the bottom of the pan.
Place the hens side by side in the sauce. (You may need to put one hen on its side.) Place the sweet potatoes on top.
Lock the lid in place and over high heat bring to high pressure, Adjust the heat to maintain high pressure and cook for 10 minutes. Quick-release the pressure and check for doneness by inserting a knife into the drumstick joint; if the meat is still pink, lock the lid back in place, return to high pressure, and cook for another minute or two.
Transfer the hens to a platter; remove the trussing. Reserve in a warm place. Add the orange zest and Grand Marnier and boil the sauce over high heat until the alcohol burns off and the sauce is reduced slightly, about 3-4 minutes. Serve in a sauce boat, pour over the stuffed hens.
Serve with a handful of mache and lemon juice squeezed over with fresh ground pepper.

*** For cookers requiring a 2-cup liquid minimum to come up to pressure, add an additional cup of stock. Cook the hens in a steaming basket to raise them partially above the liquid. Before adding the orange zest and Grand Marnier, reduce the sauce by half and continue as directed.

 

Saturday

Lamb Sausages with Red Cabbage

3 lamb sausages 

3 cups leftover cabbage

1/4 cup chopped onion

1/4 cup chopped green apple 

3 Tablespoons creme de cassis

1/4 cup medium bodied red wine

Combine cabbage, onion, apples, wine, and cassis in a heavy stock pot. Bring to a boil, then reduce heat and cover pot. Simmer until tender, stirring occasionally, 30 to 40 minutes. Remove from heat.
Grill or saute the lamb sausages.
To serve, add braised cabbage to plate and place sausage on top.

Remember you are making a dinner for the one you love, so pour yourself a glass of wine, put on some feel good tunes, and spend a few hours in the kitchen enjoying the food your are creating for the one who makes your heart beat faster. I like to type out a menu and put at each place setting. I also like to eat light, but satisfying food on Valentine’s Day so I am not feeling too heavy to enjoy my loved one after the meal. Have a very happy Valentine’s Day.

Menu

Oysters with Apple Mignonnette

Beet Ravioli with Pine Nut “Goat Cheese” & Rosemary Cream Sauce

Strawberry Sorbet & Champagne

 

Appetizer

Oysters with Apple Mignonnette

6 medium oysters such as Blue Point or Belon

1/2 cup apple cider or juice

3 tablespoons finely chopped tart apple

2 tablespoons finely chopped red bell pepper

1 tablespoon finely chopped shallot

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon cider vinegar

1/4 teaspoon coarsely ground black pepper

Scrub oysters well. Combine oysters and apple cider in a 2-qt. saucepan and bring to a boil. Steam oysters, covered, over moderately high heat until they just open, checking occasionally after 3 minutes and transferring to a plate as they open. (Reserve steaming liquid and discard any unopened oysters.) Chill oysters, loosely covered, until cool, about 30 minutes.

While oysters are chilling, pour oyster steaming liquid through a paper towel-lined sieve into a bowl to remove any grit. Stir 2 tablespoons strained liquid together with remaining ingredients and salt to taste. Discard remaining strained liquid.

Remove flat half of oyster shell and loosen oyster with a sharp knife. Put oysters in rounded half of shell. Arrange on plates and spoon sauce over oysters.

 

Entree

Beet Ravioli with Pine Nut "Goat Cheese" and Rosemary "Cream" Sauce

*This is actually a vegan recipe, feel free to use actual goat cheese if desired. This dish is beautiful. Feel free to get a heart cookie cutter and cut the beets into hearts for an extra festive look.

Rosemary-"Cream" Sauce
4 cups pine nuts, soaked 1 hour or more

1/2 cup extra-virgin olive oil

2 medium shallots, peeled and diced

Zest of 1 lemon

1/2 cup freshly squeezed lemon juice

4 teaspoons nutritional yeast

2 1/2 teaspoons sea salt

Freshly ground black pepper

Rosemary-Cream Sauce

1 teaspoon minced rosemary

1 tablespoon freshly squeezed lemon juice

3/4 cup filtered water

Pinch of sea salt

1 clove garlic, peeled

Freshly ground black pepper

2 medium beets (2 inches in diameter or more), peeled

2 tablespoons macadamia oil, or other nut oil, or extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon sea salt

2 tablespoons high-quality aged balsamic vinegar

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.

 

Dessert

Strawberry Sorbet with Champagne

After slaving over that main course how about an easy light dessert. Presentation is everything for this dessert so find 2 cute sundae glasses at any store that carries kitchen items. I saw some at Target the other day, very cute, for $1.50 each.

Strawberry Sorbet

Champagne

Strawberries as garnish

Large scoop of strawberry sorbet in each glass/bowl. SLOWLY pour champagne over (it will bubble and grow so go SLOW!!!) Garnish with a strawberry on the edge of the glass or on top of the sorbet.

This week is a week of frozen dinners. Perfect for busy families, new moms, or bachelors. Please make sure the containers you use are microwavable and freezer safe or use freezer bags, great for separating out individual portions. Allow excess room in the containers as frozen food does expand and make sure it is airtight! Be sure to label and date everything so you know what it is and how long it is good for, length of frozen food safe freeze life is under the “Tips” tab.
Menu
Sunday Arubula’s Favorite Bacon Wrapped Meatloaf
                    and Smashed Broccoli Mashed Potatoes
Monday Whole Wheat Chicken Enchiladas
Tuesday Southwestern Shepherds Pie
Wednesday Potato-Mushroom Gratin
Thursday Fish and Vegetable Soup
Friday Chicken Pot Pie
Saturday Spinach and Red Pepper Calzones

Grocery List
Produce
6 yellow onion
1 3/4 ounces shallots
1 bunch green onion
5 carrots
12 oz package baby carrots
1 garlic bulb
4 Idaho potatoes
2 1/2 pounds Yukon potatoes
1 1/2 pounds sweet potatoes
1 head broccoli
8 ounces haricot verts
1 small green bell pepper
2 green jalapenos
4 large tomatoes
12 ounces baby bella mushrooms
2 ounces shiitake mushrooms
2 packages baby spinach
1 small ginger root
3 limes
1 lemon
1 bunch cilantron
1 bunch thyme
1 package marjoram
Meat
1 pound ground sirloin
3/4 pound ground pork
1/ pound ground beef
13 slices bacon
2 small roast chickens
1 1/2 pounds assorted fish fillet i.e. snapper, sea bass
Dairy
1 cup Parmesan cheese
1 cup shredded cheddar cheese
1 pound smoked mozzerella
2 tablespoons butter
1 1/4 cups whipping cream
1 cup sour cream
1 cup milk
2 eggs
Staples
extra virgin olive oil*
Dijon mustard*
fresh ground pepper*
Kosher salt*
Tomato Paste*
light brown sugar*
ground yellow mustard*
3 cups chicken stock
4 cups fish stock
chili powder*
ground cumin*
ground cinnamon*
vegetable oil*
cornmeal*
jar of whole roasted red peppers
small jar of oil-cured black olives
Frozen
1 package spinach
1 package corn
1 package puff pastry
Misc
3 slices whole wheat bread
8 whole wheat tortillas
1 pound pizza dough
1 can enchilada sauce
1 can black bean soup
*Items that if you have been following past menus are already in stock in your kitchen, check par levels.

Prep List
Since this week is all make ahead there will not be a “prep list” please reference the last part of the recipe to see how long to reheat the dinner in the microwave. Please set aside your Sunday afternoon to prep everything for the week, but all that work on Sunday will reward you with easy, healthy, inexpensive, time saving meals the rest of the week!

Recipes
Sunday
Arubula’s Favorite Bacon Wrapped Meatloaf
and Smashed Broccoli Mashed Potatoes
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
1 large yellow onion
2 peeled carrots
2 cloves peeled  garlic
2 cups chopped spinach (1 thawed and drained pkg of frozen)
2 tablespoons olive oil
3 slices whole wheat bread, cubed, crusts removed
1/2 cup milk (soy or almond milk work great also)
1 pound ground sirloin
3/4 pound ground pork
2 eggs
2 tablespoons chopped parsley
2 tablespoons dijon mustard
1 1/2 teaspoons ground pepper
8- 10 slices bacon
2 teaspoons tomato paste
3/4 cup packed light brown sugar
1 1/2 teaspoons ground yellow mustard

Preheat oven to 375 degrees.
Shred 1 large yellow onion, 2 peeled and chopped carrots, 2 cloves peeled and 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 pound 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. 
Cut into portion size pieces if you made a loaf and wrap tightly individually in plastic wrap once cooled (muffin size don’t need to be individually wrapped) and put in freezer safe container and put in freezer.
To reheat put in microwave on high for 3-5 minutes until meatloaf is cooked through. Let rest 1 minute before serving.

Smashed Broccoli Mashed Potatoes
4 peeled and cut into 2 inch cubes Idaho potatoes
salt
1 head broccoli, trimmed and cut into florets
1 cup chicken stock
salt and pepper to taste

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.
Portion out, using an ice cream scoop is easiest and freeze as balls, once cooled, or freeze entire 4 servings as one bulk. Microwaving times will differ on how you freeze. 1 1/2- 2 minutes per individual portion or up to 10 minutes for bulk on high.

Monday
Whole Wheat Chicken Enchiladas
1 small roasted chicken, shredded
1 clove garlic, minced
1/2 cup onion, chopped
1 can cream of chicken soup, low sodium
1 can enchilada sauce
1 cup shredded cheddar cheese
8 whole wheat tortillas
 
Cook chicken, onion, and garlic in pan until onion is tender.
Heat tortillas in microwave for 10-15 seconds, put a damp paper towel underneath and on top of stack of tortillas for softness.
Fill each tortilla with chicken mixture, add some cheese and roll up.
Place in a 9×13 pan.
Combine soup and enchilada sauce mix until well blended. Pour this over enchiladas and cover with foil.
Bake for 15 minutes in 375 degree oven.
Remove foil; top with remaining cheese and continue baking for an addtional 5-10 minutes or until cheese is melted.

Let cool completely and individually wrap in plastic wrap or in a large freezer safe container place all enchiladas. Freeze.
Reheat individual for 3-5 minutes, bulk up 8-10 minutes on high.

Tuesday
Southwestern Shepherd’s Pie
2 tablespoons olive oil
1 medium onion, diced
1 small green bell pepper, diced
1 tablespoon minced garlic
1 tablespoon chopped green jalapeño
1 pound ground beef
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and pepper, to taste
2 cups tomatoes, chopped
1/2 cup frozen corn, thawed
1/2 cup black beans, rinsed
1/4 cup chopped cilantro
1 1/2 pounds sweet potatoes, peeled and cut in chunks
2 tablespoons butter
1/2 cup milk

Heat oil in a large pot over medium heat. Add onion and bell pepper; cook, stirring, for 10 minutes. Add garlic and jalapeño; cook for 2 minutes. Raise heat to medium-high; add beef and brown for 5 minutes.
Add tomato paste and spices; cook, stirring, for 2 minutes. Add tomatoes; simmer until liquid reduces, 15 minutes. Add corn, beans, and 4 tablespoons cilantro. Spoon into a 9×9-inch baking dish.
Place sweet potatoes in a saucepan with water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes. Drain; mash with butter and milk.
Spoon ingredients into a freezer/microwave safe container and mash in separate container (if heating in oven). If reheating in microwave top meat mixture with mash to form a nice smooth top. Let cool completely and place in freezer.
To reheat: For golden brown top, take out in morning. At dinner time, heat mash in microwave for 8-10 minutes until soft enough to spread over meat mixture. Put meat mixture in oven safe container and heat in oven at 400 degrees for 30 minutes. OR reheat in microwave 12-15 minutes if already covered with mash mixture.

Wednesday
Potato-Mushroom Gratin
5 tablespoons olive oil, divided
2 1/2 pounds medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices
1 1/2 teaspoons salt plus additional for mushrooms
3/4 teaspoon pepper plus additional for mushrooms
1 1/4 cups (or more) heavy whipping cream, divided
1 cup freshly grated Parmesan cheese (about 3 ounces), divided
2 tablespoons chopped fresh thyme
6 garlic cloves, thinly sliced
12 ounces fresh crimini (baby bella) mushrooms, sliced

Preheat oven to 375°F. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil. Arrange 1/3 of potatoes, slightly overlapping, in dish. Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times. Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes. Remove from oven; maintain oven temperature.
Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer.
Let cool completely. Carefully move to a freezer safe container. Reheat in microwave 15-20 minutes until reheated through.

Thursday
Fish and Vegetable Soup
1/2 cup sliced shallots
4 garlic cloves
1 tablespoon chopped peeled fresh ginger
1 green jalapeño chili, seeded, quartered
2 tablespoons vegetable oil
4 cups fish stock
2 cups water
6 tablespoons fresh lime juice
1 tablespoon grated lemon peel 
1 cup grated peeled carrots
2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 1 1/4 cups)
1/2 cup chopped tomatoes
6 green onions, cut diagonally into 1-inch lengths
1 1/2 pounds assorted fish fillets (such as snapper and sea bass), cut into 2×1-inch strips
1/2 cup cilantro leaves
Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides.
Heat oil in large pot over medium heat. Add paste; sauté until aromatic, about 2 minutes. Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass; bring to boil. Reduce heat; cover and simmer 10 minutes. Remove star anise. Add carrots and next 3 ingredients; simmer 2 minutes. Add fish; cook until just opaque, stirring gently, about 3 minutes. Mix in cilantro and 2 tablespoons lime juice. Season with salt and pepper.
Freeze in individual portions, MAKE SURE TO LEAVE LOTS OF ROOM this will expand!!! Reheat in microwave 5-8 minutes in microwave or in large saucepan on stovetop until heated. Taste to season if additional salt and pepper are needed.

Friday
Chicken Pot Pie
5  bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
4 teaspoons chopped fresh marjoram
1 3/4 cups low-sodium chicken stock
2/3 cup plus 1 tablespoon sour cream
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry, thawed

Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to medium-high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup sour cream, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes*.
Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon sour cream. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.
*There are extremely wonderfully handy glass containers for sale anywhere kitchen items are sold that are souffle dish size but come with rubber tops for easy freezing. They are usually sold it sets of four, I highly recommend these. Just fill the bowls up about half way and put on the the crust. Cook. Then once cooled completely, pop the lid on and freeze. Absolutely wonderful and you will use these time and time again! To reheat pop in microwave for 10-15 minutes on high or in oven at 450 degrees for 30 minutes (easier when you have 4 to do, just put them on a baking sheet and pop them in the oven)

Saturday
Spinach and Red Pepper Calzones
1 1/2 tablespoons cornmeal
1 large onion, halved and sliced lengthwise
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely chopped
5 ounces baby spinach (8 packed cups)
4 bottled roasted red peppers, rinsed, patted dry, and cut into 1 inch pieces (1 cup)
12 oil-cured black olives, pitted and coarsely chopped (about 3 tablespoons)
1 pound store-bought pizza dough, thawed
1/2 pound smoked mozzarella, cut into 16 pieces

Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring frequently, until wilted, about 2 minutes. Stir in red peppers, olives, and pepper to taste. Remove from heat.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then cut into quarters. Roll out 1 quarter into an 8-inch square (keep remaining pieces covered) and arrange with a corner nearest you. Put one fourth of filling on lower half, leaving a 1-inch border, and top with 4 pieces of cheese. Fold dough over to enclose filling. Seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around. Transfer to baking sheet. Make 3 more calzones in same manner. Cut 3 steam vents in top of each and brush with remaining tablespoon oil.
Freeze in freezer safe container.
Preheat oven to 500°F with rack in lowest position. Sprinkle cornmeal on a large baking sheet. Bake until golden-brown, 30 to 35 minutes. Cool 5 minutes before serving.