In the hot months I tend to eat less meat and crave fruits and vegetables and with the abundance of summer squash right now it was time for one of my son’s favorites “Squash Fritters”. They have been renamed over the years, first it was Squish Fritters, which led to tonight’s “Squitters”.

So easy to make, so easy to make a large batch and fridge or freeze, and pleases even the pickiest of eaters. This is a dish the kids can help with so be sure to include them!

You need squash. Any variety of summer squash in any combination is good. You want the equivalent of 6-8 medium to large zucchinnis. Shred them either using a box shredder or food processor. Using a clean dish towel squeeze all the excess liquid out. *I have tried this with paper towels, don’t risk it just use a dish towel.

Put the squash into a large bowl. Add 2 eggs. 3 T flour. Salt and Pepper.  Mix with a fork. *note this can be done with sauted greens, other veggies mixed in…get creative!

Heat 2 T oil in a saute pan. Scoop with fork on hot oil and flatten with fork. Cook for 3-4 minutes until browned and flip for 1 minute more. Drain on a paper towel lined plate or rack.

Eat immediately or reheat in the toaster later. My son likes to dunk them into marinara sauce that I make with our garden tomatoes, but any pasta sauce works.

 

 

 

 

 

 

 

Sooooooo easy. Sooooooo delicious.

Slice some summer squash. Above is pattypans and summer squash, but zucchini would be find too, or any squash kissed with the summer sun. Saute it in some olive oil. While that is cooking puree, food processor, whatever some garlic scapes, green onion (green only), honey, salt, basil, and drizzle olive oil in while it blends. It can still be chunky. I make large batches and keep in my fridge and/or freezer. Slice and dice some tomato, put in a bowl and lightly drizzle some balsamic vinegar over and fresh ground pepper. Let rest. Grab a handful of arugula. Now to assemble just put squash down in heap first on plate, then arugula, then tomatoes, then top with a light drizzle of the puree. Serve. It would be great over angel hair pasta also, but sometimes pasta is just too heavy in the summer.

 

For the granita….4 cups of berries pureed then strained to remove seeds. Add to 1 cup water with 1/4 cup sugar dissolved.  For the above I used 3 cups raspberries and 1 cup blueberries. The raspberries give it the beautiful color. Using a large plastic container, pour in mixture and let freeze for an hour. Take a fork and make circle motions through the mixture, make sure your scrape down the sides. Continue to do this every half hour until mixture is frozen and formed ice crystals. The finer shave the prettier it is, so don’t forget about it! I make peach, apple, and fruit can be made into a granita. And soooooo good. I even eat it for breakfast on really hot days.

Menu

Sunday Pork Tenderloins with Madeira-Fig Gravy

Monday Tuscan White Bean Burger with Cucumber, Tomato, Okra Salad

Tuesday Steamed Eggplant with Chickpeas and Herbed Yogurt

Wednesday Fresh Tuna Salad with Green Beans

Thursday Mushroom and Okra Perlo

Friday Pasta and Peas

Saturday Zucchini Blossoms with Microgreens

Grocery List

Meat

2 pounds pork tenderloins

1 pound tuna steak

4 oz slice prosciutto

Produce

garlic*

2 large shallots

4 yellow onions

1 bunch scallions

1 pound fresh figs

1 cup kalamata olives

4 lemons

1 pound okra

7 tomatoes

1 large cucumber

1 large Japanese eggplant

1/2 pound green beans

2 bunches arugula

8 oz cremini mushrooms

3 poblano peppers

10 oz baby peas

20 zucchini blossoms

sage

dill*

mint*

thyme*

parsley*

Pantry

Red Wine Vinegar*

Kosher Salt*

Black Pepper*

Vegetable Oil*

All Purpose Flour*

Self Rising Flour

Baking powder

Vegetable Stock*

1 can navy beans

1 can chickpeas

Dijon mustard*

Basmati rice*

Red chile flakes*

bay leaves

dried pasta*

Dairy

unsalted butter*

eggs*

2/3 cup plain yogurt*

Parmesan cheese*

Misc

1 c Medeira

1/4 c pistachios*

dry white wine

*marks ingredients from previous grocery lists. check stock levels.

PREP

Carmelize onion and roast garlic for Monday night’s dinner. 4 hard boiled eggs and blanch green beans for Wednesday night’s dinner.

Don’t forget to keep your tails for stock!

RECIPES

Sunday

Pork Tenderloins with Madeira-Fig Gravy

1 c dry Madeira

1/4 c red wine vinegar

6 cloves garlic, crushed and peeled

12 sprigs fresh thyme

2 1/2 tsp salt

2 pounds pork tenderloins

2 tsp vegetable oil

1/2 tsp pepper

3 T unsalted butter

2 lg shallots, finely diced

1 tsp sifted flour

1 pound fresh figs, trimmed and quartered

Pour Madeira and vinegar into a gallon size locking food storage bag, add the garlic, thyme, and 1 tsp salt. Seal bag and agitate to combine. Add pork tenderloins, reseal with as little air inside as possible, and turn several times to coate. Marinate at room temperature for 1 hour, turning bag every 15 minutes.

Heat oven to 450 and position rack in top third of oven.

Transfer tenderloins to a cutting bard, reserving marinade, and pat meat dry with paper towel. Brush tenderloin with 1 tsp of oil, and season with 1 tsp of salt and pepper. Heat remaining tsp oil in large skillet over high heat until it shimmers. add tenderloins and sear turning occasionaly until nicely browned, about 5-6 minutes.

Transfer tenderloins to a plate and pour off any remain oil in the pan. Add the butter and shallots to pan, stirring until butter has completely melted, and the add remaining 1/2 tsp salt and flour. Cook until shallots have softened and are fragrant, about 3 minutes. Then add figs and reserved marinade , and bring to a simmer. Turn the heat to low. Add tenderloins to skillet, and nestle among figs. Transfer skillet to oven and roast, turning meat once, for about 12 minutes for medium rare or 16 minutes for well done.

Remove the skillet fom oven and let tenderloins rest on a cutting board, loosely covered with foil for 5 minutes. Then slice tenderloins into 1/2 inch thick medallions and arrange 4-6 medallions per plate. Spoon a ladleful of the fig gravy over each serving.

 

Monday

Tuscan White Bean Burger with Cucumber, Tomato, Okra Salad

Burger:

1 onion, peeled

4 T 1/2 tsp olive oil

1 head garlic

1 can navy beans

1 egg

3 sage leaves, minced

1/2 c sliced, pitted Kalamata olives

lemon juice

1/2 c toasted bread crumbs

salt and pepper

Salad:

8oz okra, trimmed, cut crosswise into 1/2 inch thick rounds

3/4 tsp salt, plus more to taste

3 tomatoes

1 T Dijon mustard

1 T 1 tsp red wine vinegar

1/4 c olive oil

1 lg cucumber, peeled, trimmed, and cut into large matchsticks

3 T finely chopped scallions, white and green parts

1/2 tsp pepper, plus more to taste

Burger:

*Cut the onion in half through the stem and then slice in 1/8 inch thick half rings. Heat 2 T olive oil in saute pan over medium low heat and add onion, turning to coat. Cook slowly, stirring occasionally and lowering the heat if onion begins to burn, until carmelized, about 30 minutes.

*Meanwhile, roast the garlic. Break head of garlic into cloves, Toss in 1/2 tsp of oil and spread on baking sheet. Roast at 300 for 25 to 30 minutes, shaking the pan frequently. Cool and peel.

Preheat oven to 375.

In food processor, puree 1/2 c of beans w half of garlic, half of onion, egg, and half of sage.

Chopp remaining onion and garlic coarsely and place in a mixing bowl. Add remaining beans and coarsely mash with a fork or potato masher. Fold in pureed bean-egg mixture, remaining sage, olives, and lemon juice. Fold in bread crumbs. It will be a wet mixture. Season with salt and pepper. Shape into 4 patties. In a skillet heat 2 T oil over medium high heat. When hot, add patties and cook until browned on each side, 6-10 minutes. Transfer to oven and bake 12-15 minutes, until slightly firmed and cooked through.

Salad:

Scatter the okra in a single layer in a large skillet. Cook over medium high heat, moving pieces frequently, until okra is just browning around the edges, about 8 minutes.Remove from heat, transfer to a small bowl, and sprinkle 1/4 tsp salt over it. Set aside.

Set a strainer over medium bowl. Core tomatoes, cut them in half widthwise, and using finger tease seeds out of cavaties letting them drop into strainer. Discard seeds. Chop tomatoes.

Add the mustard, vinegar, and 1/2 teaspoon salt to tomato water, and whisk until mustard is completely incorporated. Add olive oil in a thin stream whisking constantly until the ingredients are thoroughly emulsified, thick consistency.

In a large bowl, toss cucumber with tomatoes, scallions, black pepper until combined. Pour dressing over vegetables and toss until evenly coated. Season to taste.

Divide out salad and sprinkle a handful of toasted okra over each portion.

Serve beside burger.

 

Tuesday

Steamed Eggplant with Chickpeas and Herbed Yogurt

1 eggplant, peeled lengthwise in stripes and cut crosswise in 1/2 inch slices

2/3 c yogurt

2 tsp olive oil

1/2 tsp salt

2 T chopped dill

1 T chopped mint

1 tsp lemon zest

2-3 tsp lemon juice

1 15oz can chickpeas, rinsed

1/4 c pistachios

In a steamer basket set over (not in) boiling water, cook egglplant until just tneder but not falling apart, about 5 minutes.

In a medium bowl, whisk yogurt, oil, salt, lemon zest. Fold in dill and mint. Fold in chickpeas. Add lemon juice to taste.

While eggplant is warm, add it to yogurt mixture, tossing to coat.

Serve chilled with 1/4 c chopped pistachios over the top.

 

Wednesday

Fresh Tuna Salad with Green Beans

2 bunches arugula, remove stems and wash/dry

2 tomatoes, cut into wedges

4 hard boiled eggs, peeled and cut into quarters

1- 1 pound tuna steak

7 T olive oil

1/4 c red wine vinegar

1/2 pound green beans, blanched

1/2 c Kalamata olives, pitted, sliced, soaked in 2 T olive oil

Prepare grill with medium high heat.

Put arugula in a large salad bowl with plenty of room fo tossing. Arrange tomatoe wedges in greens. Arrange eggs on top of salad.

Brush tuna with olive oil and grill tuna for 3 minutes per side.

Slice tuna into thin strips and arrange on salad. Add vinegar to olives and mix, season. Then poor over salad. Toass and serve immediately.

 

Thursday

Mushroom and Okra Perlo

8 oz cremini mushrooms, trimmed and quartered

8 oz okra, stems trimmed, pods sliced in half lengthwise

3 poblano peppers, stemmed, seeded, and diced

2 tsp salt

3 T vegetable oil

2 yellow onions, diced

1 c basmati rice, rinsed and drained

3 T chopped garlic

2 tomatoes, diced, with liquid

1/4 tsp crushed red chile flakes

1/2 tsp thyme leaves

1/4 tsp pepper

2 bay leaves

1/4 c dry white wine

2 c vegetable broth

Heat oven to 375 with rack in top third of oven.

Toss mushrooms, okra, poblanos and 1 tsp salt together in a mixxing bowl. Set aside.

Pour oil into heavy bottomed dutch oven or ovenproof pot, over medium high heat. When oil shimmers andd onions and 1 tsp salt. Saute, stirring occasionally, until begin to become golden in color, about 6 minutes. Add rice and garlic and stir constantly for 2 minutes, until rice smells toasty and garlic begins to brown. Add tomatoes with liquid, chile flakes, thyme, pepper, and bay leaves. Stir constantly for 2 minutes, utnil tomatoes are well incorporated and beginning to dissolbe. Add wine and broth.

In thirds, gently fold mushrooms, okra, and poblanos into pot. When liquid returns to a simmer, cover the pot and place it in the oven. Bake for 20 minutes without opening the door.

Transfer pot to a trivet, but leave it covered (DON’T PEEK!) and undisturbed for 10 minutes.

Serve.

Friday

Pasta and Peas

4 T butter

4 oz slice prosciutto, cut into 1/4 inch dice

1 onion, chopped

10 oz baby peas

1 bunch parsley, chopped

1 pound pasta

salt and pepper

grated Parmesan, to serve

Bring a large pot of salted water to boil.

In a saute pan, melt butter over medium heat. Add prosciutto and onion. Cook, stirring occasionally, until onion is translucent, about 10 minutes. Add peas and cook just long enough to cook them through. Add parsley and season to taste.

Boil dried pasta according to package.

Drain pasta and transfer to bowl. Toss with pea mixture. Serve with grated Parmesan on top.

Saturday

Zucchini Blossoms with Micro Greens

2/3 c self-rising flour

1 tsp baking powder

1 T olive oil, plus more for frying

1 egg, beaten

1 c ice water

20 zucchini blossoms

salt and pepper

lemon wedges, for serving

Sift flour and baking powder together in a bowl and add 1 T olive oil and egg. Stir in enough water to make a batter with consistency of heavy cream. Season to taste

Pour a shallow layer of olive oil into a large skillet and heat over high heat until very hot. Dip zucchini blossoms briefly into batter then add to oil and cook, in batches, for 2-4 minutes, until crisp and golden. Remove with a slotted spoon and drain on paper towels.

Serve immediately over microgreens, sprinkled with a bit of salt and lemon wedges.

 

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.

 

 

Menu

Sunday Grilled Ham and Aged Gouda Grilled Cheese with Corn on the Cob

Monday Grilled Salmon Salad

Tuesday Pasta with Asparagus, Peas, Ham, and Almonds

Wednesday Stir Fried Spring Cabbage with Juniper and Ham

Thursday Cheddar Corn Chowder

Friday Ginger Chicken and Rice

Saturday Peppered Lamb Fillet with Onion and Gorgonzola Gratin

Grocery List

Meat

1 country ham

2 pound salmon fillets

2- 3 1/2 pound chickens

2 pound lamb fillet

Produce

14 ears corn

2 small red onion

10 yellow onions

2 pounds white boiling potatoes

garlic

ginger root

1 c peas

1 spring cabbage

thyme

tarragon*

dill*

asparagus*

celery*

Pantry

capers

raspberry vinegar

soy sauce

linguine

almonds

juniper berries

ground turmeric

salt*

pepper*

olive oil*

honey*

all purpose flour*

12 c chicken stock**

Basmati rice*

Dairy

1/2 pound Gouda

5 oz Gorgonzola

heavy cream*

Parmesan*

creme fraiche*

butter*

MISC

dry white wine

*items that were on previous week’s grocery list, check stock levels

**preparing on Sunday’s prep list

Prep List

On Sunday, check your bread levels. Do you need bake off or make another batch? If you have dough remaining, you are good for one more week.

Take chicken bowls and tails you have collected from past week. Put in a large stock pot or largest pot you have. Cover with water to brim. Bring to a boil then reduce to a simmer. If you put a wooden spoon across top of pot the pot will not boil over. Simmer, adding water every so often to top off, for 4-5 hours. Strain and let cool. Any fat will float to top, skim it off. Once cool pour into ice cube trays and freeze over night. Once cubes are frozen empty into a freezer safe container or if you do not need trays you can leave stock in. This allows for portioned out stock. Date your container. Keep in freezer for up to 3 months. I start this in the morning before I make breakfast. It’s very low maintenance. If you have a large enough stock pot you can do this over night, make sure you will have water in pot all throughout night.

Make sure you keep this week’s tails and ham bone for future weeks.

Recipes

Sunday

Grilled Ham and Aged Gouda Grilled Cheese with Corn on the Cob

1/2 pound aged Gouda

4 slices country ham

8 slices bread

1/2 c butter

14 ears corn, divided 4 for dinner, 10 for later in the week.

salt, pepper, butter for serving

Soak corn in husk in salted water for at least 30 minutes.

Heat grill.

Butter both sides of each slice of bread generously. Slice cheese 1/4 inch thick and place on half of the bread slices. Place a slice of ham on top then put on second piece of bread.

Put corn on grill and cook for 8-10 minutes over medium high heat.

In the last few minutes before corn is ready put sandwiches on grill. Cook 1-2 minutes per side. This doesn’t take long at all so keep an eye on them.

Pull back husk from corn, but leave on as a handle. Place sandwich on each plate with an ear of corn. Serve immediately.

*Cut kernels of 10 cobs and place in airtight container for later in the week.

 

Monday

Grilled Salmon Salad

2 pounds salmon fillets

olive oil for grilling

salt and pepper

1 c small diced celery (approx 3 stalks)

1/2 c small diced red onion

2 T minced dill

2 T capers, drained

2 T raspberry vinegar

2 T olive oil

1/2 tsp salt

1/2 tsp pepper

Heat grill.

Cut salmon fillets crosswise into 4 inch wide slices. Rub with olive oil and season. Brush cooking surface with oil to prevent fish from sticking. Cook fillets on grill for 5-7 minutes on each side. Be sure they are still rare on the inside. Remove and chill in refrigerator until firm. When fillets are cold, remove any skin that hasn’t come off during grilling. Break fillets into large flakes and put them into a bowl. Add any juice that has collected at the bottom of the plate.

Add celery, onion, dill, capers, raspberry vinegar, olive oil, salt and pepper to taste. Mix well and serve either cold or at room temperature.

 

Tuesday

Pasta with asparagus, peas, ham, and almonds

8 oz linguine

2 tsp olive oil

1 pound aspargus, trimmed, and cut into 2 inch lengths

1 cup heavy cream

1/2 pound country ham, cut into cubes

1 c spring peas

1 T chopped tarragon

1 tsp salt

1/2 tsp pepper

3/4 c Parmesan

1/3 cup slivered almonds, toasted

In a large pot of boiling salted water, cook the linguine according to package. Drain and return pasta to the pot.

In a large skillet, heat oil over medium heat. Add asparagus and cook until bright green, about 2 minutes. Add cream and bring to a boil. Add ham, peas, tarragon, salt and pepper and cook until peas are crisp-tender. About 3 minutes.

Remove from heat and add to pasta. Add Parmesan and almonds and toss to combine.

 

Wednesday

Stir Fried Spring Cabbage with Juniper and Ham

3 T olive oil

1 onion, sliced

7 oz ham, diced into small cubes

1 spring cabbage, shredded

1 tsp juniper berries, lightly crushed

salt and pepper

Heat oil in large skillet over medium high heat. Add onion and cook, stirring 3-4 minutes, or until softened. Add ham and cook for 3-4 minutes.

Meanwhile, lightly steam the cabbage.

Add steamed cabbage and juniper berries to skillet and cook 3-4 minutes or until softened and glistening. Season to taste and serve.

 

Thursday

Cheddar Corn Chowder

8 oz ham, chopped

1/4 c olive oil

6 cups chopped yellow onion

4 T butter

1/2 cup all-purpose flour

salt and pepper

1/2 tsp ground turmeric

12 c chicken stock

6 cups medium diced white boiling potatoes, unpeeled

10 c corn kernels

2 c heavy cream

1/2 sharp white cheddar cheese, grated

In a large stockpot on medium high heat, cook ham and olive oil for 5 minutes. Remove ham and reserve. Reduce heat to medium, add onions and butter and cook for 10 minutes, until onions are translucent.

Stir in flour, salt, pepper, and turmeric and cook for 3 minutes. Add chicken stock and potatoes and bring to a boil, simmer uncovered for 15 minues, until potatoes are tender. Add corn, then cream, and cheese. Cook for 5 more minutes, until cheese is melted. Season to taste. Garnish with ham.

*Prepare chicken for tomorrow night’s dinner.

Friday

Ginger Chicken and Rice

1 cup honey

3/4 c soy sauce

1/4 c minced garlic

1/2 c peeled and grated fresh ginger root

2- 3 1/2 pound chickens, quartered, with backs removed

Basmati Rice

*Cook honey, soy sauce, garlic, and ginger root in small sauce pan over low heat until honey is melted. Arrange chicken in a large, shallow baking pan, skin side down, and pour on sauce. Cover the pan tightly with aluminum foil. Marinate overnight in fridge.*

Preheat oven to 350 degrees.

Prepare rice for 1 cup according to package.

Place the baking pan in the oven and bake for 1/2 hour. Uncover pan, turn chicken skin side up and raise temp to 375. Continue baking for 30 minutes or until juices run clear when you cut between leg and thight and the sauce is a rich dark brown.

Serve over rice.

 

Saturday

Peppered Lamb Fillet with Onion and Gorgonzola Gratin

2 pound lamb fillet

3 T olive oil

3 T black peppercorns, coarsely ground

butter, for greasing

6 yellow onions, sliced

4 T white wine

1 T thyme leaves

4 T creame fraiche

5 oz Gorgonzola cheese, crumbled

salt and pepper

Preheat oven to 350. Lightly grease gratin dish.

Lay onions out in an even layer in the gratin dish. Pour over wine, then scater over thyme leaves, and season to taste with salt and pepper. Dot creme fraiche over onions and scatter with Gorgonzola. Bake for 30-40 minutes, until onions are soft and gratin is golden and bubbling.

Meanwhile, brush lamb with 1 T oil and season with salt. Roll in ground peppercorns. Heat remaining oil in a skillet over high heat, add lamb fillet and cook 3-4 minutes on each side. Let rest for 5 minutes, then slice and serve with gratin.