Menu

Sunday Crab Fritters with Avocado Salsa and Micro Greens

Monday Feta, Mint, Strawberry Salad with Green Beans and Pistachios

Tuesday Grilled Beef Skewers with White Gazpacho

Wednesday Tomato Bread Salad

Thursday Vegetable and Herb Quiche

Friday Grilled Summer Squash Pizza

Saturday Crumbled Fennel Fritters with Spiced Bell Pepper Mayo & Micro Greens

Grocery List

Meat

10 oz cooked white crabmeat

1 pound steak fillets

Produce

2 c corn kernals

1 small red onion

1 yellow onion

1 garlic

1 yellow bell pepper

5 red bell pepper

1 avocado

1 mango

1 pound strawberries

1 pound green beans

7 tomatoes

1 pound heirloom tomatoes

4 cucumbers

4 golden or yellow summer squash

2 yellow pattypans

2 jalepenos

2 red chiles

3 fennel bulbs

3 lemon

3 lime

1 bunch parsley

1 bunch cilantro

1 bunch mint

1 bunch basil

1 bunch thyme

1 bunch chives

Pantry

All purpose flour*

Kosher Salt*

Black pepper*

Raspberry wine vinegar*

white wine vinegar*

Balsamic vinegar*

Dijon mustard*

Olive oil*

honey*

1 c vegetable broth*

fennel seeds

Dairy

eggs*

2 pounds feta

2 c plain yogurt

1 pkg ricotta

1 1/2 c Parmesan*

Misc

2-3 T pistachios

1/4 c pine nuts

puff pastry

wooden skewers

parchment paper

*Items from previous weeks’ grocery lists. Check stock levels.

Prep List

This week make sure you make some bread! You will need it for Wednesday, Friday, and Saturday nights’ dinners. See week 1 for easy bread recipe.

Make a vegetable stock using tails from last week’s tails. See week 2 for stock recipe, just don’t add meat! You will need it for Tuesday night’s dinner.

On your prep day:

Blanch 1 pound green beans (Monday’s Dinner). Halve 1 pound strawberries (Monday’s Dinner). Make the mayo (Saturday’s Dinner). Prepare White Gazpacho (Tuesday’s Dinner). See recipes below as necessary- all are asterix in recipe

RECIPES

Sunday

Crab Fritters with Avocado Salsa and Micro Greens

2 cups corn kernals

scant 1/2 c flour

2 eggs, beaten

10 oz cooked white crab meat

1 small bunch parsley, chopped

salt and pepper

lime wedges

1 red onion, finely chopped

1 red bell pepper

1 yellow bell pepper

1 avocado

1 mango

4 tomatoes

juice and rind of 2 limes

1 bunch cilantro, chopped

1 bunch micro greens, such as mache

Make salsa:

Put onion in a bowl. Remove stalk and seeds from bell peppers, cut into 1/2 inch dice. Add to onion. Peel avocado and mango, remove pits, and cut 1/2 inch dice. Add to bowl. Chpp tomatoes into 1/2 inch dice and add to bowl. Stir in lime juice, rind, and cilantro. Season with salt and pepper.

Put corn kernals, flour, and eggs in a separate bowl and stir until well mixed. Lightly fold in crabmeat and parsley. Season with salt and pepper.

Heat oil  in a large skillet over medium high heat. Drop spoonfuls of batter into hot oil and cook in batches for 2-3 minutes per side, until crisp and golden. Remove and drain on paper towels. Serve immediately over micro greens with salsa and lime wedges.

Monday

Feta, Mint, Strawberry Salad with Green Beans and Pistachios

1 lb green beans

1 lb strawberries

2-3 T pistachios

1 small bunch mint leaves

1 lb feta cheese

salt and pepper

2 T raspberry vinegar

1 T honey

1 T Dijon mustard

olive oil

Make Dressing:

Mix  vinegar, honey, mustard, salt, together in a bowl until smooth. Slowly pour in oil, whisking constanly until mixture has emulsified. Covered and refrigerate until needed.

For Salad:

*Blanch beans in large sauce pan of salted boiling water for 1-2 minutes so they retain plenty of crunch. Drain and toss in a large bowl. Hull and halve strawberries then add to the beans.

Stir in pistachios and mint. Toss the salad with enough dressing to coat lightly.

Break the feta into chunks and scatter over salad. Add ground pepper and serve.

Tuesday

Grilled Beef Skewers with White Gazpacho

*The white gazpacho can be prepare up to 3 days in advance

1 pound steak fillets

3 T olive oil

salt and pepper

skewers

3 tomatoes

1 yellow onion, finely diced

2 heaping T cilantro

2 T white wine vinegar

salt and pepper

4 cucumbers, peeled, seed, and cut into large dice

2 jalapeno chiles, seeded and finely diced

2 cloves garlic, minced

1 c vegetable broth

2 c plain yogurt

Soak wooden skewers in cold water for 30 minutes. Cut steak lengthwise into ribbons about 1/2 inch thick. Season with salt and pepper. And let rest at room temperature while you prepare white gazpacho.

Set strainer over medium bowl. Core the tomatoes, cut them in half crosswise, and using finder tease seeds out of cavities, letting them drop into strainer. Discard seeds.

*Finely dice tomatoes and transfer them to bowl with tomato water. Add onion, cilantro, vinegar, and toss. Season with salt and pepper and refrigerate.

Place soup bowls in the refrigerator.

*Combine the cucumbers, chiles, garlic, vegetable broth, and yogurt in a food processor, and pulse until smooth. Season to taste with salt and pepper and chill for 3o minutes.

Heat grill to high. Brush skewers with olive oil. Grill for 1-2 minutes per side for medium rare.

Divide soup among chilled bowls and garnish with spoonfuls of the salsa. Serve skewers on side with soup.

Wednesday

Tomato Bread Salad

8 oz country bread, cut into 1 inch chunks

5 T olive oil

1 pound assorted heirloom tomatoes

1/4 c pine nuts

1 can cannellini beans, rinsed

2 T balsamic vinegar

1/3 c torn basil leaves

8 oz feta cheese

salt

Preheat oven to 400.

In a small bowl, toss bread with 2 T oil. Transfer to a baking sheet and bake for 7-10 minutes, until crisp. Transfer to bowl.

Add tomatoes to the bowl, spinkle with salt and toss. Let sit for 20 minutes.

In a small ungreased skillet, toast pine nuts over low heat, tossing frequently, until golden, 5 minutes. Transfer to a plate so that they do not continue to cook.

Add beans, vinegar, basil, pine nuts, and remaining oil to bowl with bread and tomatoes and toss to combine. Add cheese and gentley toss. Serve.

Take puff pastry out of freezer for tomorrow night’s dinner.

Thursday

Vegetable and Herb Quiche

2 red bell peppers

4 T olive oil

12 oz puff pastry, thawed

flour, for dusting

2 tomatoes, thinly sliced

9 oz ricotta cheese

1 c grated Parmesan

1 tsp thyme leaves

1 T finely snipped chives

salt and pepper

Preheat oven to 400

Remove stalks and seeds from bell peppers and cut the flesh into thin strips. Transfer to a baking sheet and drizzle with 1/2 the oil. Season with salt and pepper and roast for 20 minutes. Remove from oven and let cool.

Roll pastry on a floured work surface and use to line a 9 inch tart pan. Prick the base with a fork to prevent the pastry from puffing up.

Scatter roasted peppers evenly over base, then arrange tomatoe slices on top and season to taste with salt and pepper.

Beat the ricotta in a bowl until smooth, then spoon over the vegetables. Sprinkle over the Parmesan, thyme, and chives the drizzle the remaining oil.

Bake in oven for 20 minutes, utnil pastry and cheese topping are golden. Serve.

Friday

Grilled Summer Squash Pizza

4 summer squash, cut crosswise on a deep diagonal into 1/4 inch thick slices

2 yellow pattypan squash, cut crosswise into 1/4 inch thick slices

1/4 c olive oil

3 garlic cloves, smashed and peeled

3/4 pound pizza dough

6 oz feta

1 T red wine vinegar

1/4 c small basil leaves

On a well floured parchment paper, place 3/4 pound of bread dough. Well flour top of bread dough and cover with second sheet of parchment paper. Roll out until 1/4-1/2 inch thick. Let stand and prepare vegetables.

In large bowl combine squash, oil, garlic and salt to taste, toss to coat the squash. Let stand for 45 minutes. Remove and discard the garlic.

Preheat grill to medium. Lightly oil. Place squash on grill and cook until grill marks appear on one side, about 3 minutes. Turn and grill until tender, about 2 minutes. Return to bowl. Remove parchment and put dough on grill and cook until grill marks form on underside, about 5 minutes. Turn dough and top with cheese. Top with squash. Sprinkl the squash with vinegar and salt to taste. Cook until cheese has melted, about 3 minutes. Scatter basil over top. Serve.

Feel free to serve with a side salad, you have pine nuts or fruits, vegetables in pantry.

Saturday

Crumbled Fennel Fritters with Spiced Bell Pepper Mayo and Micro Greens

3 fennel bulbs, trimmed

2 c stale breadcrumbs

4 oz Parmesan cheese

2 tsp fennel seeds

1 egg, beaten

oil for frying

salt and pepper

lemon wedges

2 red bell peppers

1 egg

1 tsp Dijon mustard

2-3 tsp white wine vinegar

salt

1 1/4 c olive oil

2 red chiles, seeded and chopped

For mayo:

*Using tongs, carefully hold each bell pepper in turn over high gas flame, turning frequently, for 8-10 minutes, until blackened all over. Put peppers in a paper bag, roll to seal and let cool. Peel off chared skins and remove the seeds.

*Put the egg, mustard, vinegar, and pinch of salt into blender and whiz to combine. With motor still running, slowly trickle in about 1/3 oil.. Once mixture starts to thicken, add remaining oil more quickly. When all oil is incorporated, add chiles and roasted bell peppers and whiz until smooth. Stir in pepper, then cover and refrigerate until needed.

Cook the fennel bulbs in a large sauce pan of salted boiling water for 15 minutes, or until almost tender. Drain and let cool, then carefully slice.

Mix the breadcrumbs and Parmesan together, then stir in the fennel seeds, and season to taste with salt and pepper. Transfer breadcrumb mixture to a large plate. Place egg in a shallow dish. Coast fennel slices in egg then press into breadcrumb mixture onto both sides.

Cover the bottom of a large skillet with oil to a depth of 1/2 inch thick. Heat over medium heat, then add fennel slices and cook, turning once, until golden browl. Remove and drain on paper towels. Serve immediately over micro greens with lemon wedges and mayo.