Archive for the ‘Monday Menu’ Category
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Farmer’s Market Bounty

Mk

farmers market

Ok, so it’s been a while for the Monday Menu. So to even it out, I’ve included two recipes below made with things I found at the Prospect Park Farmer’s Market on Saturday. I’ve been meaning to get there for a while and on Saturday we hopped on our bikes and went over to check it out. I got everything pictured above and two apples we ate on the spot. There was an unbelievable range at the market and everything looked delicious. Radishes were a bit of an impulse purchase so we’ll see if I figure out anything good to make with them but I put the rest to good use this weekend with two recipes: Corn & Tomato Salsa and Summer Squash Pasta Salad.

corn tomato salad

Corn & Tomato Salad/Salsa
I got this recipe from Martha Stewart (it’s a good thing) and I ended up eating it as a salsa instead of a salad but you could do either. I also ran out of gas for the grill so i boiled the corn instead of grilling but it turned out great. Also, Martha says this serves 4 but it could have served 1 it was so good.

Ingredients
1 tablespoon olive oil, plus more for grates
3 ears corn, husks and silk removed
6 cherry tomatoes (sliced into 1/4 inch pieces)
1 orange bell pepper (ribs and seeds removed), cut into 1/4-inch pieces
2 scallions, thinly sliced
1 to 2 tablespoons red-wine vinegar
Coarse salt and ground pepper

Boil or grill corn until cooked, remove from heat and let it cool down. When cool enough to handle, cut off tip of one ear of corn, and stand in a wide bowl (to catch the kernels). With a sharp knife, carefully slice downward. To bowl, add tomato, bell pepper, scallions, vinegar, and oil. Season with salt and pepper; toss to combine. Serve with chips or a spoon.

pasta salad

Summer Squash Pasta Salad
I got this recipe from $5 Dinners but that is misleading. It is an inexpensive dish but this website assumes you have squash, zucchini and cherry tomatoes just at the ready in the garden. I left the chicken out of the original recipe and added more vegetables than called for and the result was a delicious and very healthy dinner.

Ingredients
1/2 lb pasta (I used whole wheat fusilli)
4 Tbsp olive oil
4 cloves garlic
2 Tbsp red wine vinegar
1 yellow summer squash
1 small zucchini
3 stems of cherry tomatoes
Handful of fresh basil leaves
1-2 Tbsp of parmesan cheese for serving

Directions
In medium saucepan, cook pasta noodles according to package instructions. Pasta salad can be served hot or cold. If going to refrigerate put 1 Tbsp of oil on pasta to keep it from sticking. Meanwhile, saute garlic in olive oil and red wine vinegar until garlic begins to golden (about 1-2 minutes). Add a few dashes of salt and pepper too. Dice the yellow summer squash and the zucchini and saute for 2-3 minutes. Chop and add fresh basil and parsley to the skillet. Saute with squash for 2-3 minutes. Slice each cherry tomato in half. Toss into the skillet and saute for about 1 minute or until the tomatoes begin to get soft. Remove from heat and add pasta and mix together. If eating hot, serve with parmesan cheese. If you prefer it cold chill for at least 2 hours in the fridge.

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Grilled Chicken & Avocado Wrap

Mk

chicken wrap

I’ll start off by saying I should have added bacon. But we made it healthy, hrm. I got this recipe from the Unilever website, but I’m not mandating Hellman’s. Added bonus: the cost per serving of this recipe is $2.21. Slow recovering economy be damned!

Grilled Chicken & Avocado Wrap
Serves 2
1.5 Tbsp. light mayonnaise
2 (6-in.) fajita size whole wheat flour tortillas
2 skinless chicken breasts
1/2 medium avocado, peeled and sliced
1/2 red bell pepper, sliced
1/4 cup sliced red onion
1 cup mixed salad greens

Season chicken breasts and throw on the grill with some olive oil. Spread mayo (or try salsa) thinly on tortillas. Thinly slice the chicken so its easy to stuff. Add all the ingredients onto the tortilla and fold. We overstuffed ours but still delish!

Try it, and feel free to add bacon.

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Cranberry-Pomegranate Iced Tea

Mk

ice tea

I’ve never been a huge fan of iced tea. I love hot tea in the winter, could drink it all the time. But iced tea? Not so much. So I don’t know what compelled me to make my own pitcher of iced tea (possibly influenced by being in the South last week and seeing all those “sweet tea” ads) but I’m glad that I did. This is good stuff. I found it on About.com where they called it Boston iced tea (something about the bogs?)

Cranberry-Pomegranate Iced Tea
2 quarts water
1/2 cup sugar
8 tea bags – I used 1/2 English Breakfast and 1/2 Lipton tea bags
20 frozen ice cubes of cranberry (or cranberry+random other fruit juice)
1 lemon cut into slices

Freeze your cranberry juice into cubes (it takes a stupid amount of time to freeze juice FYI). Boil the water and when it starts to roll dump in the sugar and stir until dissolved. Steep the tea bags for 4 – 5 minutes and then remove from heat and throw away the tea bags. Put the tea in a container/pitcher/vessel of some sort. Then cut the lemon and throw them in. Let it cool down to room temperature and then toss in your crazy cranberry ice cubes to start to chill/flavor it. If you want it colder add regular cubes for a delicious and refreshing summer beverage.

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Honey-Soy Broiled Salmon

Mk

salmon

So this is more like the Thursday menu this week but the days have gotten away from me. On Monday I was last minute invited to a charity food event in Rockefeller Center (will post more on that) and then Warpaint on Tuesday (more to come on that too). But luckily I made a yummy salmon dish on Saturday that is ready to go for this week.

I am thinking of making an unofficial goal to eat fish at least once a week (and them bump it up to twice) and here’s the first step. This is a recipe from Food Network who I find to be pretty reliable. This is another recipe with a broiler which I find to be a delightful way to cook – its insanely fast and keeps everything juicy and flavorful. I made this with couscous and a side of asparagus, green bean and tomato salad.
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Tilapia En Papillote

Mk

talapia

Welcome to the easiest way to cook fish. Ever. “En papillote” is a fancy way of saying in parchment paper – which you can buy in any super market and use again for cooking other fish (I’ve seen a lot of salmon recipes) or baking. I found this recipe that I tried a few years ago at a blog called Heart Homecooked.

One thing to note: I subscribe to the “never eat fish on Monday’s” school of thought based on reading enough of Anthony Bourdain’s books. The theory is that restaurants get their last delivery on Friday and anything left over from the weekend is sold off on Mondays. I think the same goes for grocery stores so try making this on a Tuesday or Wednesday!
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Grilled Eggplant Parmesan

Mk

eggplant parm

A vegetarian option! This is another recipe picked up from Sam the Cooking Guy that could be varied depending on your choice of vegetables. Feel free to add in zucchini, peppers, onions on your grill (or grill pan) to your liking. Usually eggplant parm is breaded and fried making it less than healthy and more than complicated. This is a super-simple, don’t feel like cooking much option.

Makes 2 sandwiches
1/2 large eggplant
2 medium tomatoes
4 slices mozzerella cheese
2 crusty Italian type rolls, split in half
1/4 cup shredded parmesan cheese
Fresh basil
Olive oil
Kosher salt
Fresh Ground Pepper

1. Cut eggplant & tomatoes to get eight 1/4 inch slices of each
2. Brush eggplant with olive oil and season with salt & pepper
3. Grill eggplant on both sides until soft and marked with grill lines
4. Do the same with tomatoes, but for about half the eggplant time
5. Heat broiler, and toast buns lightly
6. Remove from oven and on top of the bottom roll place, in this order…
7. 2 slices of eggplant, 2 slices of tomato, 3 large basil leaves, mozzerella cheese and finally about 2 tablespoons of parmesan
8. Place openface under broiler to melt cheese and brown the top – but don’t go far you don’t want them to burn.
9. Eat as open-face half sandwich or put top on and enjoy