Yes, the menu's a bit late, but ever since half the vegetables got destroyed I've been winging it. Sunday night we had the last of the scape pesto. Instead of pasta we served it with brown rice because we didn't have enough pasta for three and we had a surprise dinner guest (Iz!). Quite honestly, though tasty, the rice wasn't delicate enough to let the pesto's bright taste truly shine. To round out the meal, we had a crudite of carrots, celery, and scallions along with the Universal Salad Dressing.
Tonight: turkey meatloaf (from the freezer, still tastes outstanding!) and another crudite, plus some cucumbers that have been marinating along with red onions in balsamic vinegar.
No dinners are planned after Wednesday. Thursday night we're going to see a play (Sam Shepard's "Kicking a Dead Horse" at The Public Theater) and Friday is the 4th so something somewhere will be grilled. Since we're down a bunch of vegetables, we're going to be making do with some leftovers (chicken) and some surprises (sour cherries from Iz's backyard).
One more important note: I'm still trying to figure out how to calcuate the E-Co$t of meals since we're now using our CSA vegetables. Since they're not priced by the vegetable, do I go with the going price at the supermarket? Do I just divide the CSA cost per week by the number of vegetable types? When I decide on a method, I'll start posting the E-Co$t again. I plan to start posting the dollar figure along with the recipe...just like the nutrition information (yes, I haven't posted that in awhile either).
Menu 6/28/08 - 7/5/08
Saturday June 28, 2008
Ginger-garlic bok choy stir-fry and some cheese and crackers
Sunday June 29, 2008
Garlic scape pesto with brown rice and crudite with Universal Salad Dressing
Monday June 30, 2008
Turkey meatloaf, crudite with Universal Salad Dressing, and cucumbers and red onions with balsamic vinegar
Tuesday July 1, 2008
Chicken panini with kale (crispy, roasted, or sauteed)
Wednesday July 2, 2008
Meggyleves (sour cherry soup)
Thursday July 3, 2008
A night out at the theater
Friday July 4, 2008
Happy 4th of July!
Showing posts with label universal salad dressing. Show all posts
Showing posts with label universal salad dressing. Show all posts
Monday, June 30, 2008
Wednesday, June 25, 2008
This Week We're Weak Willed
Aside from devouring chocolate-covered graham crackers and horrible honey-mustard pretzel chips at work (the pretzel chips are truly disgusting, yet strangely addictive), I also dug into the chocolate-chip mint ice cream at home. And now, I've added yet another addiction to my repertoire: garlic scape pesto.
"Bob" and I couldn't wait another day. So, we had it for dinner last night (a bit ahead of schedule). I also made a salad with cucumbers, carrots, onions, red leaf lettuce, the last of the broccoli, and some homemade salad dressing. I followed the recipe for Universal Salad Dressing that was included in the weekly newsletter from my CSA.
Universal Salad Dressing
1 cup mayonnaise or buttermilk (or a blend of both) or replace 1/3 cup to 1/2 cup of the preceeding with 1/3 cup to 1/2 cup of sour cream or plain yogurt.
1/4 cup fresh green herbs (popular choices are parsley, cilantro, or dill)
1 to 2 tablespoons lemon juice, lime juice, or vinegar (red wine vinegar, white balsamic, sherry vinegar, etc.)
1 to 2 garlic scapes (or fresh garlic after scape season)
Salt and pepper to taste
Red pepper flakes or several dashes Worcestershire sauce
Directions
1. Place the ingredients into a food processor and blend until desired consistency.
2. Store in the fridge and use throughout the week.
I adapted the recipe as follows: I blended 1/2 cup of reduced fat Hellmann's mayo (and, yes, I still haven't heard from their customer service department; I guess it's time to pester them a bit) with 1/2 cup of low-fat plain yogurt. For the acid, I used red wine vinegar. I also added some Worcestershire sauce as suggested. The herbs I used were thyme and oregano (from the CSA) and a tiny bit of minced parsley. I must admit, preparing the herbs in advance as suggested by that post on the Chocolate & Zucchini blog has kept them fresher and has made them more convenient to use.
Today "Bob" and I had garlic scape pesto for lunch. The end of garlic scape season will be tough to endure.
"Bob" and I couldn't wait another day. So, we had it for dinner last night (a bit ahead of schedule). I also made a salad with cucumbers, carrots, onions, red leaf lettuce, the last of the broccoli, and some homemade salad dressing. I followed the recipe for Universal Salad Dressing that was included in the weekly newsletter from my CSA.
Universal Salad Dressing
1 cup mayonnaise or buttermilk (or a blend of both) or replace 1/3 cup to 1/2 cup of the preceeding with 1/3 cup to 1/2 cup of sour cream or plain yogurt.
1/4 cup fresh green herbs (popular choices are parsley, cilantro, or dill)
1 to 2 tablespoons lemon juice, lime juice, or vinegar (red wine vinegar, white balsamic, sherry vinegar, etc.)
1 to 2 garlic scapes (or fresh garlic after scape season)
Salt and pepper to taste
Red pepper flakes or several dashes Worcestershire sauce
Directions
1. Place the ingredients into a food processor and blend until desired consistency.
2. Store in the fridge and use throughout the week.
I adapted the recipe as follows: I blended 1/2 cup of reduced fat Hellmann's mayo (and, yes, I still haven't heard from their customer service department; I guess it's time to pester them a bit) with 1/2 cup of low-fat plain yogurt. For the acid, I used red wine vinegar. I also added some Worcestershire sauce as suggested. The herbs I used were thyme and oregano (from the CSA) and a tiny bit of minced parsley. I must admit, preparing the herbs in advance as suggested by that post on the Chocolate & Zucchini blog has kept them fresher and has made them more convenient to use.
Today "Bob" and I had garlic scape pesto for lunch. The end of garlic scape season will be tough to endure.
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