monday meal planning

This week, I'm advising you to do the following: go get yourself a couple ears of corn. It's the mascot of summer produce which means it is so in season. And when you're buying produce at the peak of its season, you know what it's going to taste like? The way it's supposed to. And when corn tastes more like corn, we're in a really good place.

I realize that for the most of you, corn tastes best when it's simply steamed or grilled and rubbed down with plenty of butter and a sprinkling of salt (or like this). And listen, I'm not disagreeing. Not one bit. But I urge you to try using corn as an ingredient in a few different dishes this week. The sugary sweet burst of the kernels play beautifully in a number of unintimidating, approachable variations.

First up? A corn salad. It's unavoidable, really. I've said it before and I'll say it again: basil is one of corn's greatest pals. Once the corn in removed from the cob, a chiffonade of fresh basil, a squeeze of fresh lime juice, a drizzle of olive oil, and some salt and pepper and you could stop right there. Of course I love to add a bit of finely diced red onion but feel free to add some chopped red bell pepper or diced avocado, too. Leftover corn salad can then easily re-appear on a quesadilla: add some canned black beans (drained and rinsed) to the corn salad then spoon on to a tortilla with a bit of your favorite shredded cheese, slide it into a pan or in the oven or onto the grill to warm through and dinner is served.

I recently watched my boy Chuck make a creamed corn recipe(don't roll your eyes just yet) that could not have been simpler: corn, cream, and a bit of butter. With a spoonful of that as a bed, I'd nestle in a piece of pan seared cod, and serve a campari tomato and basil salad alongside. No one would scoff at that plate. NO ONE.

Ok. Sufficiently drooling.

Make one or all of these corn-centric recipes this week: the variation in flavors will undoubtedly keep you interested.

Image above courtesy of Serious Eats

monday meal planning

By now, I'm sure you're more than aware of two things: I love salads in all incarnations and I love Terroir. Put these two together and you end up with their smoked chickpea and calamari salad which I have yet to not order every single time I've ever been to either location. I'd feel all weird inside knowing I wasn't going to get to have it. It's become one of the many driving factors which all too often convince me that I need to visit at least once a week. A brief scanning of my credit card statement recently solidified this for me. It was funny for a second seeing the word "Terroir" so many times. And then, very quickly, it became not-so-funny.

I've since taken a nearly two week break. Don't worry. That will change this week.

Back to salads. And particularly that smoked chickpea and calamari one. This is a salad I've had in my notes to post for you all since the first time I had it, back in October of last year. Don't ask why it's taken so long to put up. I have no answer. But this particular Monday felt like the right time to do it.

I'm going to leave the calamari out but feel free to add some tuna (which is what I'll be doing) or leaving it completely vegetarian. The smokiness in this salad is what makes it otherworldly so I'm suggesting you use some smoked Spanish paprika but I'm fairly confident Terroir is sneaking in some liquid smoke in theirs. So I'll leave that decision up to you. Either way, this salad will not disappoint. It's actually impossible.

Smoked Chickpea Salad

1 can of chickpeas, rinsed (I pinch off the skin on each one, personal preference)

1/2 small red onion, finely chopped
1 or 2 ribs of celery, finely chopped

1 large clove of garlic, grated or finely chopped

1/4 cup pitted nicoise olives

1/4 cup chopped flat leaf parsley

1/2 tsp (or to taste) red pepper flakes

1/4 tsp. smoked paprika
1 lemon, zest from half, juice from whole

2 Tbsp. extra virgin olive oil

salt and pepper to taste

Combine all ingredients in a bowl. Toss well and taste for seasoning.

Pack a tupperwear of this for lunch or serve alongside virtually anything for dinner. A piece of grilled fish or chicken, or a simple panini or quesadilla. This pretty much goes with anything.

And while we're talking about grilled fish, I'm thinking a piece of grilled, super rare tuna (sorry, I realize that's P.I. but you can go swordfish) with a mango salsa would do wonders for anyone's mood this week.

Mango Salsa

1 or 2 mangoes, peeled and chopped into 1/2 inch chunks

1/2 small red onion, finely chopped

1/2 jalapeno, de-seeded and finely chopped (or whole, depending on your tolerance)

a couple handfuls of chopped fresh cilantro

1 lime, juiced

salt and pepper to taste

Combine all ingredients in a bowl. Taste for seasoning. Serve alongside a grilled piece of tuna or swordfish.

THE LIST

celery

red onion (2 small)

flat leaf parsley

cilantro

mangoes (1 or 2)

jalapeno

1 lemon

1 lime

nicoise olives (about 1/4 cup)

1 can chickpeas

tuna or swordfish steak

monday meal planning

Whether or not you can believe it, Memorial Day is right around the corner. And before I unleash the menu on Wednesday's Weekend Dinner Party post, I thought I'd tease you with a little pork butt.

Since you're not going to be able to purchase a 10 oz. portion of boneless pork butt (shoulder) at the grocery store, go ahead and pick up a 2-1/2 lb. piece. Cut off the amount needed for the Stir-Fried Pork with Leeks recipe below (thank you, Saveur) and then throw the rest in the freezer. We're going to be using that this weekend.

And that's all I'm sayin'.

This recipe comes together in a matter of minutes and will satisfy any and all temptations to peek at the take-out menu. If pork is not your thing, you could certainly use boneless, skinless chicken breast or even shrimp. Just make sure to make up a pot of brown rice to have alongside. Chopsticks, optional. Fortune cookies, required.

Photo Courtesy of Saveur

Stir-Fried Pork with Leeks (Cong Bao Rou Si)

Courtesy of Saveur Magazine, May 2010

Serves 2-4

10 oz. (about .6 lbs) boneless pork butt or shoulder, frozen for 20 minutes and cut into 2" x 1/8" strips

1 tsp. Asian sesame oil

1 tsp. dark soy sauce

1/2 tsp. cornstarch

1/4 tsp. sugar

2 cloves garlic, minced

2 tbsp. canola oil

1 leek, white and pale green parts only, cut diagonally into 1/4" slices

In a medium bowl, combine the pork, sesame oil, soy sauce, cornstarch, sugar, and half the garlic; let sit for 15 minutes.

Heat a 14" wok (or stainless-steel skillet) over high heat until wok begins to smoke. Add 1 tbsp. oil around the edge of the wok and swirl to coat the bottom and sides. Add the leeks and cook, stirring and tossing constantly, until fragrant, about 1 minute. Transfer leeks to a plate and set aside.

Return wok to high heat and add remaining oil around edge of wok, swirling to coat the bottom and sides. Add the pork mixture and remaining garlic and cook, stirring and tossing constantly, until the pork is browned, about 2 minutes.

Add reserved leeks to the wok and cook, stirring and tossing often, until just tender, about 1 minute.

Ever seen Israeli Couscous at the grocery store? If you haven't yet, I strongly urge you to seek it out. It's essentially couscous on steroids. Swollen little pearls of baked wheat which yield a satisfying bite and change things up from your typical orzo, for example. But the two are most definitely interchangeable. This week, I'm planning on putting one together for a light dinner and easily transportable lunch. So you whip one up too.

Israeli Couscous with Shrimp, Feta, and Lemon

1/2 box of Israeli Couscous, cooked to box directions

1 lb. (about 10 to 12 jumbo) peeled, deveined shrimp with tails removed, cut into bite size chunks

1 clove garlic, grated

1 lemon, zested then juiced

1/2 cup crumbled feta

1/3 cup fresh parsley, chopped

salt and pepper to taste

In a medium-sized pan, heat olive oil over medium-high heat. Add in grated garlic quickly followed by the shrimp. Cook for about a minute or two until just pink and then remove from heat.

In a large bowl, add the cooked Israeli Couscous, shrimp, feta, parsley, and lemon zest. Squeeze in the juice from the lemon and a healthy drizzle of olive oil. Season with salt and pepper to taste.

THE LIST

1 lemon

1 bunch of Italian flat-leaf parsley

1 leek

garlic (you should have)

soy sauce (pantry item)

sesame oil (pantry item)

cornstarch (pantry item)

2-1/2 lb. pork butt/shoulder

1 lb. peeled, deveined shrimp

israeli couscous (or orzo, orecchiette, whatever)

Wine: Chilled bottle of Sauvignon Blanc (I picked up a bottle of this)

monday meal planning

Photo courtesy of Real Simple

Thanks, Real Simple. Anyone else graze through the May issue? Particularly good issue. Pick it up while you still can. Anyways, their "Brown Bag Lunch of the Month" was Cool Asian Noodles with Tofu, Cashews, and Sesame Vinaigrette and I'm passing this along to you because I can't imagine it not being liked by almost anyone and it's certainly an upgrade from the ham on whole wheat wrap I've been rocking consistently as of late. And while I'm not always good with change, change is not only good but welcomed. Very warmly welcomed.

Cool Asian Noodles with Tofu, Cashews, and Sesame Vinaigrette

Recipe Courtesy of Real Simple

Cook 5 oz. spaghetti (about 1/2 box) according to the package directions; drain and run under cold water to cool. Toss with 1 shredded carrot, 1 Kirby cucumber (cut into 1/4-inch pieces), 4 ounces firm tofu (cut into cubes), 1/4 cup chopped cashews, 1 tablespoon fresh lime juice, 2 teaspoons toasted sesame oil, 1 tablespoon canola oil, and 1/2 teaspoon kosher salt. Divide the salad between 2 containers and refrigerate for up to 1 day in advance.

Since I almost always tend to tweak a recipe, I'm already thinking of different variations on this. For starters, if you wanted to do a bit of a cold sesame noodles kind of thing, I'd whisk in a tablespoon of peanut butter and soy sauce to the lime juice with a dash of sriracha for heat. I'd definitely add in some sliced scallions to the equation too. Buy by all means, take it whichever way you want. If you don't groove on cucumbers (and I know a little someone who does not) then leave 'em out. Or toss in some sauteed shrimp. As with almost any recipe, I urge you to cater it to your taste buds. Makes sense, right?

If you make this for dinner one night, you're set for lunch the next day or two. And how about making some Chicken Waldorf Salad, too? An old school classic. Served up on top of a few pieces of tender bibb lettuce and a tall Arnold Palmer alongside, I'd happily eat this for any meal of the day. On repeat.

Chicken Waldorf Salad
Serves 4

2 cups of cooked chicken (you could dice up rotisserie or poach/roast a large chicken breast)
1 granny smith apple, chopped into medium-dice (you could also add some halved grapes, too)
2 ribs of celery, finely chopped
1/4 cup craisins
1/4 cup finely diced red onion
1/2 cup mayonnaise
squeeze of lemon juice

Combine all ingredients in a large bowl.
Serving suggestion: Serve atop a few pieces of bibb lettuce.

THE LIST
1 carrot
1 head bibb lettuce
1 kirby cucumber
celery
1 granny smith apple
1 lemon
1 lime
scallions (optional)
1 red onion


1 pkg. firm tofu

1 box spaghetti

craisins

1 whole chicken breast (or rotisserie chicken)

monday meal planning

Back by seriously popular demand is Monday Meal Planning. Had I known how much you guys enjoyed these (cough cough, hello and thank you, comment section) I would have never left you all hanging for so long. My apologies. So, without further ado, I give you your plan:


With all this sunshine and the smell (albeit the promise of a smell) of barbeques being fired up in the distance, I couldn't help but start to crave grilled and slightly charred red meat. London Broil is on sale at my local grocery store (Morton Williams, FYI) for a cool $2.99/lb (it's also my go-to cut of steak anyways) and I say go for it. If you're cooking for one, cut the steak in half and freeze half. Generously season it with salt and pepper then slap it on to a grill pan (or if you're lucky, the real deal) for a few minutes per side, until it's cooked to your preferred doneness. Let the meat rest for at least 5-10 minutes before cutting into it so it stays nice and juicy for you. With a package of Naan flatbread ($1.99) on hand, you can slice the steak up and enjoy a make-shift gyro. Thinly slice some cucumbers (or make some tzatziki), red onion, and avocado ($0.99/ea.) throw on some lettuce and some crumbled goat cheese, fold it up, take a bite, or dig into it open-faced with a fork and knife. Pour a glass of Rosé alongside. This will be damn tasty. And for my veg-heads, grill up some portobello's and follow suit. Bring this for lunch the next day too. It will make for a beyond happy Tuesday.

California Navel Oranges are rocking a 4/$1 price tag so let's pick some up, shall we? Drain and chop up a can of beets into quarters (don't cringe, these are an unbelievable value), throw them into a bowl with some orange segments, some diced red onion, crumbled goat cheese and a splash of white balsamic and olive oil. Taste and season with salt and pepper. You can serve this beautiful little salad along with any leftover steak and a torn piece of toasted Naan. For lunch the next day, throw some on top of baby greens and you're good to go, bebes.


I'm a big fan of turkey burgers. Especially at $2.99 for a pack of 4. Pick up a package and as soon as you get home, freeze two. They don't last long at all in their raw, unfrozen state. Grill up a burger, top it with some cheese of your choice and allow it to gently melt. Slide it onto a plate (or on top of piece of Naan if you need a carb fix) and load it up with toppings. I love avocado and red onion on mine but if you've got extra cucumber (which you will), throw some of those on top. Or, if you really want to earn points with me, make up a batch of Swedish Cucumbers and eat those with your turkey burger. You will, in fact, thank me. Profusely. A side salad of baby greens is a must alongside too. At least it is on my plate.

With any leftover veggies and or goat cheese, throw together an easy orzo salad. You can serve it alongside any of this week's meals and it's perfectly filling on its own for lunch or dinner. I think red onion, orange zest, garlic, parsley, and goat cheese (if you've still got some left) would be particularly delicious. Dress it with a squeeze of orange, olive oil, salt and pepper. But with this one, it's all about what you've got on hand and/or what you're feeling. It's your kitchen. I can't (really) tell you what to do.

Or can I?

And with that, here's your grocery list:

Avocados (2 or 3 @ $0.99/ea.)

Navel Oranges (4 for $1)

Hot House Cucumbers (2/$3)

Red Onions (2 small)

Flat Leaf Parsley (optional but strongly urged)

Baby Greens

1 can of whole beets

Turkey Burgers ($2.99/pkg of 4)

London Broil ($2.99/lb.)

Sargento Deli Style Cheese ($2.99)

Goat Cheese (1 large log)

Naan ($1.99)

Orzo (1 box)

What started off as a totally frazzled Monday (on my end at least), just got a whole lot better with promises of grilled steak, avocados, and goat cheese. Let's hope yours did too.

Cheers.

tuesday meal planning

So yesterday was one of those days where I was both swamped with work but also incredibly indecisive. I'm never one to be so busy to forget about eating but I think I kinda maybe sorta had that kind of Monday. But no complaints here, really. Hectic days allow me to CRUSH IT.

Now that my appetite's back and things have calmed down, I'm thinking about going with something really easy but full of flavor. Some California Style Mexican Soft Tacos. These are really great because you can absolutely swap out any and all of the ingredients to your liking. I'm thinking about going the chicken route but sliced steak, some simple grilled fish, or straight up veggies galore all work fantastically well.

If you're really feeling like you can't even deal with turning on the stove (And don't worry, we've all been there. Hello, last night.) feel free to pick up a rotisserie chicken and shred some of that up to fill your little soft tacos. Otherwise, slice up some raw chicken breasts and sautee them up with some garlic, a dash of hot sauce (or chipotle in adobe puree, my personal go-to) and the juice and zest of a lime. Zap the flour tortillas in the microwave for a few seconds while you shred some iceberg lettuce, slice some perfectly ripe avocado, onion, tomato, cilantro, whatever. (Here's another admission: a can of fat free refried beans are totally yummy and guilt free.) Fold up the sides, squeeze with a little extra lime and go ahead. Devour 'em. Because you know it's going to happen.

Obviously it's easy to throw these together for lunch the next morning or, take all the toppings and toss them onto some baby greens. This would be especially delicious with the chipotle sour cream dressing but a squeeze of citrus and some olive oil will be just as fine.

And look at that. It's Taco Tuesday!

monday meal planning

Recipe inspiration or ideas often come to me in the oddest of moments. And this week's Monday Meal Planning was no exception. While there's no telling how my brain will work and when, inspiration struck while I was in a cab yesterday. A commercial for Fairway flashed across the screen which featured brisket. My brain started churning at 5:30pm for the first time all day. Why so late? Happy Birthday, Miss Meghan!

Brisket is one of my Mom's staple dishes. Along with her chicken with prunes and steak with seared red onions, carrots, and balsamic, brisket is the third most classic "Ing" dish. She always follows the Nach Waxman recipe from the Silver Palette Cookbook. A book covered, lovingly in cooking stains and one which every recipe pulls on some sort of heart string associated with the happiest of happy childhood memories.

Brisket is a hearty fall and winter dish that always pleases a crowd and could not be simpler to put together. Although truth be told, it's always better the next day. So if you're entertaining, plan ahead.

But the reason this dish is featured as a Monday Meal Planning recipe is because of its versatility thereafter. Serve it up with some buttered egg noodles with fresh parsley and chives for company and then with the leftovers? Get ready to get rowdy.

For a crazy good sandwich the next day, slather a roll with your favorite barbecue sauce (I'm a Sweet Baby Ray's gal, myself) and then top it with sliced brisket and some coleslaw and you wanna talk about a Southern treat? Another option would be to make a horseradish spread with some reduced fat sour cream and as much horseradish as you can stand. Spread it on some hearty whole grain bread along with the sliced brisket and baby arugula and you just created something so sophisticated and gourmet you'll be patting yourself on the back for days to come. And rightfully so.

If you've got a slow cooker (which I'm still in the market for) I bet the results would be even more delectably tender so look into that. But this classic made in a heavy Le Creuset and stewing away for hours in the oven, is a pretty cozy experience and perfect for those upcoming chilly Sunday's.

Enjoy and, you know, stay cozy.

monday meal planning

As promised, here's the recipe and shopping list for the Beef Bourguignon we made on Kiss the Cook.

Beef Bourguignon

(loosely adapted from Ina Garten's recipe)

2 lbs. chuck beef cut into 1-inch cubes

2-3 leeks, tops and bottoms trimmed, sliced into thin half moons (1 large yellow onion could certainly be substituted for the leeks and shallots)

4 large shallots, roughly chopped

3-4 cloves of garlic, grated

2 packages of button mushrooms, sliced

1 bottle of burgandy (we used a bottle of bordeaux)

1 can beef broth

2 tbsp. tomato paste

6 sprigs of thyme (or 3 sprigs of rosemary, finely chopped)

2 tbsp. butter

1 bag of whole wheat, yolk free egg noodles (get ready to be AMAZED)*

1/2 cup flat leaf parsley, chopped

1-2 tbsp. butter

Preheat the oven to 250F. In a large dutch oven over medium high heat, season the beef with plenty of salt and pepper and brown on all sides (for about 3-5 minutes) in a little olive oil. Once the beef is browned, remove from the pan and set aside. In the same pot, add in a little extra olive oil (if needed) and saute the leeks and shallots until they are lightly browned (about 4 minutes). Add in the grated garlic, some salt and pepper, and cook for about 30 seconds. Return the meat to the pan (along with any juices accumulated) and add the bottle of wine plus enough beef broth to cover the meat. Add in the tomato paste and thyme sprigs and stir to combine. Bring to a simmer, cover the pot with a lid and place in the oven for an hour and a half.

When the stew has about 10 minutes left, saute the mushrooms in a little butter and olive oil until brown. Season with a little salt. Set aside.

Combine 2 tbsp. of butter and the flour with a fork until it forms a paste and stir into the stew. Add in the sauteed mushrooms. Bring the stew to a boil on top of the stove, then lower the heat and simmer for a few minutes. Check for seasoning. Serve with a sprinkling of fresh parsley.

*We served this over whole wheat egg noodles simply dressed with some butter, parsley, salt and pepper but it certainly stands on its own with a side salad and crusty bread and a mandatory glass of red wine and excellent company.

And for your viewing pleasure, our past episodes:

KTC 1: White Bean Crostini and Grilled Calamari

KTC 2: Tapas Party

KTC 3: Beet Salad, Steak with Tzatziki, Zucchini Salad with Salsa Verde

monday meal planning

While Summer decided to grace us with its presence yesterday, I've still got Fall on the mind. And I'm thinking a really lean, yet loaded with flavor Turkey Chili should be on the agenda for the week. Thoughts?

Brown a package of 99% fat free ground turkey in a large pot with a little olive oil for 3 minutes or so and add in all the veggies you want. I'm thinking shredded carrot, onion, red bell pepper, and garlic. (You could even slosh in a little Mexican brew ha-ha here if you felt so inclined.) Add all the chili spices your mouth can handle along with salt and allow the veggies sweat out for a few minutes until soft. Then add in some tomato paste and chipotle in adobo (about 2 tbsp. of each) and allow to cook for a minute, followed by a can of diced tomatoes and drained black beans. Stir and let it set and thicken up a bit. I'd let it go on medium-low for at least 12-15 minutes or so. When you're ready to serve be sure to top it with plenty of fresh cilantro and a few slices of cool, creamy avocado. A squeeze of lime if you have it would be even more enjoyable. Freeze half and enjoy the other half for lunch and/or dinner.

THE LIST

onion
carrot
red pepper
avocado
cilantro

can of diced tomatoes
can of black beans (or whichever you fancy)
small can of chipotle in adobo (freeze the leftovers in a ziploc bag)

99% fat free ground turkey

monday meal planning

Now, hear me out on this one. Upon Ing's return, I made her go into a detailed account of everything she ate, drank, consumed while in Sweden. And one of the many things that she was so lucky as to indulge in was something rather outrageous sounding. Before you judge both of us and our food-related opinions, you should know that she prefaced the description by saying, "I know this sounds totally weird, but..."

I know this sounds totally weird, but, she recounted about a Scandinavian Style Sloppy Joe meets Beef Stroganoff of sorts consisting of ground beef sauteed with onions and cabbage with a bit of sour cream stirred in at the end. As a lunch time treat, this was stuffed inside a pita and enjoyed, thoroughly, right then and there with a crisp, cool Carlsberg beer. She was absolutely, positively in a happy place.

So I figured this was worth recreating this week but with a few changes to make this a bit healthier. Ground turkey is most definitely going to replace the ground beef, as we all know my affinity, and reduced fat sour cream will replace the whole fat sour cream or creme fraiche used in Svenska. You could serve this in a whole wheat pita for lunch or over some egg noodles for dinner with a side salad. Done.

That said, if you trust me (which fingers crossed, omg, omg, I hope you do) here's what you'll need:

1 package ground turkey (93% lean)
1 yellow onion, chopped
1 clove of garlic, grated
1/2 small head of green cabbage, shredded/sliced thin (if you hate the idea of shredding it yourself, buy a package of cole slaw mix minus the dressing)
1 small container of reduced fat sour cream
1-2 carlsberg beers, for the cook (optional, but strongly urged)

In a large skillet, add a small drizzle of olive oil and bring to a medium-high heat. Add in the ground turkey, breaking it up with a flat edged wooden spatula. Saute for 2-3 minutes. Add in the garlic, onion and cabbage and season with salt and pepper. Feel free to add some hot sauce to give this a little kick. Once completely cooked through (about 5-6 minutes), add in 3 Tbsp. or so of the sour cream. Stir and shut off the heat. And guess what? You're done.

Since it's all of a sudden Fall, full throttle, this will be a warm bowl of coziness that's packed with nutrition and flavor. Plus, it's going to yield a seriously substantial amount. That said, feel free to invite someone over for dinner tonight, on a whim to rid those Monday blues and then you're totally set for lunch and/or dinner for the next two days, at least. If you absolutely hate the idea of cabbage (although I urge you to at least try it) you could certainly substitue some chopped button mushrooms instead. I have a feeling a package of mushrooms is destined for my shopping basket this week anyways. If they don't make it into this dish, you can simply saute some up with some garlic and parsley and toss 'em with whatever you'd like. Baby greens. Sandwich accompaniement. Naan pizza topping. I'm thinking the latter with some crumbled goat cheese.

Final List

baby greens
onion
small green cabbage
1 box button mushrooms
parsley

naan bread
whole wheat pita

goat cheese
small container reduced fat sour cream

ground turkey

monday meal planning

I apologize I haven't been keeping up with my Monday Meal Planning posts recently. But let's just say I was busy soaking up every last bit of Summer and some things just fell through the cracks. Unfortunately, Monday Meal Planning was one of those things. Along with my attention span and productivity.

But we're back.

I posted about Notakeout.com a while back but I make it a point to check in on the site every now and then for inspiration. The recipes are always quick and simple but packed with flavor in the purest form. This Teriyaki Shrimp with Minty Zucchini and Rice just jumped out and punched me in the face and said, "make me or you're beyond stupid." Mean and flat out rude of it, I know, but I guess it's allowed to be cocky. It sounds delicious (I'm a slave to the zucchini-mint combo) and the grocery list is minimal (that is if you have soy sauce and rice wine vinegar on hand, which I admittedly, do). Any leftover shrimp would be de-lish in a pita with some thinly sliced cucumber and cilantro (if you've got it) for lunch the next day.

You're also probably wondering why the influx of shrimp recipes up on Eat and Greet lately and here's why: two weeks ago I picked up a bag of Costco (Kirkland) frozen shrimp and it's been true love ever since. They taste 50 times better than the "fresh" shrimp I was picking up at my local grocery store and at $18.99 for a huge freaking bag (peeled, deveined, tail on, bam), a crazy good deal too. I suggest having a bag of these guys on hand at all times. You won't believe how much of a happy relief they'll be for you. And if they're not? Well, I don't know.

monday meal planning

Well the weather in New York looks like it's going to be pretty close to fabulous this week which means smiles all over this girl's face. The humidity and all the freaking rain was starting to wear at us all. But alas, a break in the weather makes this Monday a little bit more bearable.

Or perhaps that could be because I took the day off. Ehh, minor detail.

As the summer comes to a close (cue the anxiety attack) I thought it'd be nice to continue these ode to summer dishes while we still can swing it. And summer tends to translate to Mediterranean food for me. But, don't you worry. I won't shove my tzatziki in your face again (at least this week) and instead, let's head over to Tuscany, shall we?

Now, I never thought I'd be able to make the switch from my good old Mor-Mor's tuna fish salad made with Hellman's Mayo, celery, green apple, and dill (so perfect I'll never be over it) to a mayo-less salad but the thing is it's just not that great to be eating all that mayo all the time. It really does make a huge difference by simply dressing the tuna with a simple vinaigrette instead. The layers of flavor end up being so much more diverse and interesting and you don't have to feel any more of those silly little pangs of guilt while chowing down on it for lunch.

So back to our flight to Tuscany. You can be all fancy schmancy and buy Italian tuna which is packed in olive oil or just use a can of regular tuna packed in water. I tend to lean towards the water option for both health and financial reasons but either will certainly suffice. Throw in some canned canellini beans that have been rinsed, along with finely chopped rosemary, red onion, lemon zest, a splash of vinegar (balsamic, white balsamic) and some olive oil, salt and pepper. Gently combine all of the ingredients and you've got a fab salad to eat on top of baby greens or stuffed inside a whole wheat pita. The beans give it great texture and an added protein boost and their creaminess will make you forget any of the bad stuff you think you're missing. I promise. Give it a try.

If you use two cans of tuna, and one can of beans, this salad should give you at least three lunches worth of food. And c'mon. Canned tuna and beans? Doesn't get much less expensive.

A brown rice salad would also be a great option for dinner and lunches combined. Cook up a small pot of brown rice and when cooked and cooled toss in halved cherry tomatoes, onion, parsley, and crumbled goat cheese (the list of veggies could go on and on here). Stir it on up, season with salt and pepper and enjoy that nutty yet fresh combination of flavors. A grilled chicken sausage served alongside would be even better as a dinner time option.

Now. Off to the market we go.

monday meal planning

This week, I'm highlighting one of the salads from the 101 salads post: #69. Silly coincidence. Anyways, it calls for stir frying some loosely chopped shrimp with lots of fresh grated ginger. When the shrimp are just cooked through, toss them (while hot) with chopped tomato, romaine, cilantro, scallions and plenty of fresh lime juice. This exotic little salad can be enjoyed as is or stuffed inside a pita. Translation: enjoy as is for dinner tonight and then try and sleep soundly in anticipation of tomorrow's seriously exciting lunch.

(And a little FYI? X-Large shrimp are on sale for a cool $6.99/lb. this week)

Grab some cucumbers too (I'm in a seriously Scandinavian mood and all I can think about is salmon, cucumbers, and lemon) and make a salad out of it. Whether it be tzatziki or swedish cucumbers, you'll be glad you have that cool, refreshing kick waiting for you in the fridge to beat this g.d. humidity this week. Cold poached salmon would be even lovelier to have on hand. And you know what? Pick up some thinly sliced roast beef and your pita and tzatziki get double duty with a greek-inspired sandwich. Mouth is watering just thinking about that one.

I'll also be throwing together a dinner for four, including one Vegan. At first glance, ughh and eye rolling. But guess what this girl's gonna do? Penne with zucchini and ricotta can easily become vegan by omitting the ricotta from the one picky diner's plate (I kid. Sorta). Then the spectacularly creamy cheese can be added to the rest and all four will be happily and easily catered to. I'm thinking an orange and fennel salad alongside. Again. I know. But c'mon. What would go better?

THE LIST

lettuce
tomato
scallions
ginger (Peel the entire knub and freeze whatever is left. It freezes phenomenally well and grates much easier.)
limes
cilantro
cucumber
dill
mint
(Produce-heavy, I know. Seek out a produce market. Best prices. Manhattan Fruit Exchange in Chelsea Market is my jam.)

shrimp

roast beef

pita

greek yogurt

monday meal planning

Food genre specific or not, this week's winning category was vegetarian-friendly food. And that's just fine with me! The goal here will be to please both meat-eaters and vegetarians alike with options and variations for both teams.

At my local Morton Williams grocery store, Naan flatbread is on sale this week for $1.99. A steal, ladies and gents. So my first recommendation, besides running to the store and grabbing a few packs to freeze, is to make Naan Pizzas. Treat the Naan exactly like a pre-cooked pizza shell and top it with whatever your little (I mean, great, big!) heart desires. Need some direction? Try cranking the oven up to 400 degrees and while it comes to temperature, thinly slice up some zucchini, grate a clove or two of garlic, and slice some fresh (or buy pre-shredded) mozzarella. Then load up the Naan with the zucchini, garlic, and cheese and pop it in the oven just until it all melts. Keep an eye on it, shouldn't be more than 6 minutes or so. Then top it all off with some hand shredded basil and/or mint and relish in the goodness that will be this Indian Flatbread meets Pizza Fantasy.

The toppings are quite obviously endless. And for the meat-lovers that want the above pizza but are desperate for a protein fix, some proscuitto would be a fabulous, albeit luxurious addition. Another idea is a salad pizza. Toss up your favorite salad (arugula, red onion, goat cheese, vinaigrette) while gently heating the Naan in the oven. When the Naan is toasty to your satisfaction, top with the cool, crisp salad and enjoy immediately.

Since I'm looking at a fridge full of fresh herbs that will soon be on their way out, I'm going to whip up some tzatziki sauce to use throughout the week. Naan is very similar to pocketless pita which means you could also turn it into a makeshift gyro. For my veg-head friends, grill up your favorite assortment of veggies, spread 'em out over the Naan and top with a generous dollop of tzatziki. Meatheads: grill up some steak or lamb, slice, and add that to the mix. Absolutely perfect for lunch or dinner.

This is a no-brainer but for some reason, in this crazy hazy heat, I can't get enough of this avocado salad inspired from my favorite Cuban joint. Fresh iceberg lettuce, plenty of creamy avocado, and slivered red onion, lightly dressed with my white balsamic vinaigrette and I'm happier than I ever though a head of iceberg could ever make me. Grilled shrimp would make this even more special.

And lastly, if you can swing it, pick up a piece of salmon, poach it, and throw it in the fridge to cool. Then serve it alongside some of that tzatziki and a little salad and/or steamed asparagus and you'll forget about my little hiatus of missing posts.

Have at it, and as always, let me know how it goes.

THE LIST

1 English Cucumber
Dill
Mint (or Basil for pizza but might be smarter to just go mint here)
Garlic
Veggies to load up Naan Pizza, your choice
Veggies for Naan Gyro, your choice
Avocados
Iceberg
Red Onion

Naan Bread (2 or 3 packs - utilize freezer!)

Filet of Salmon

Mozzarella Cheese

monday meal planning

Is this Summer wrecking havoc on anyone else's wallet? Good God, I am feeling utterly depleted on the monetary front and it's causing stress. That said, this week's grocery store run will be extraordinarily minimal. Using up what I have on hand (this is when you'll be thanking me for the heads up on utilizing your freezer) and re-stocking the must have staples (fresh produce). If I can swing it, I'm going to try and recreate the coconut brown rice and black beans from the 4th of July Cuban spread as I have both brown rice and a can of black beans already on hand. With the addition of a red onion, red bell pepper, garlic, and chili powder the black beans will be set and then I'll experiment with a make-shift coconut rice by bringing a combination of coconut milk and water to a boil before the brown rice takes a plunge. I typically also have a hunk of ginger in my freezer so, fingers crossed, if that's in there, a generous piece will be added to boil away with the liquids, lending its lovely, pronounced aroma. With fresh cilantro on top, I'll forget all about my current financial woes and will (hopefully) feel like I'm on a vacation outside of my own head. Because for the time being, that's about as far away as I'm getting.

THE LIST (ya know, if you're following along)

1 red bell pepper
1 large red onion
1 bunch cilantro
box of baby greens (iceberg is crazy cheap, might even go with that since I can double it up as the lettuce on work week sandwiches and it's quite good shredded up with some of the rice and beans as well; cool, crispy, crunchy)

1 can black beans
1 can unsweetened, lite coconut milk

1 lb. thinly sliced (turkey, ham, roast beef, whatevs)

hearty, multigrain bread

monday meal planning

Alright so I'm a little underwhelmed with this week's menu planning and for that, I apologize. I'm going super light this week (to make up for last weekend and in anticipation of the 4th) and going to try and use up what I've already got on hand. Honestly, as I glance at my sad looking grocery list, I don't even think it's worth posting. It's that meek!

Avocado, grape tomatoes, seltzer, and tuna. Now what on Earth does that say about me?! Lunch this week will be my mayo-less tuna salad on baby greens and dinner will hopefully be bun-less turkey burgers with a salad and the summer salmon cakes with zucchini fennel slaw I mentioned last week.

You know what just came to mind? Black beans with brown rice. And just like that, I'm going to add it to my grocery list.

I seriously bump up the flavor of a can of black beans (rinsed) with a finely diced red bell pepper, red onion, garlic galore, some chipotle, and chili powder cooked for about 10 minutes. Cook up a small pot of brown rice, top it with a generous spoonful of the beans and then hit it with tons of fresh cilantro. Light, healthy, meatless, and full of flavor.

monday meal planning

Regrettably, I left this month's issue of Gourmet at home which I excitedly dog eared page after page of super yummy yet simple recipes to try out this week. I do remember the gist of most of the ingredients, though, so that's what I'm going with for this week's grocery list and menu planning. And let me just say, I am rip rearing excited for the change-ups this week. And you are too, aren't you??

THE LIST

2 medium to large zucchinis
3 nectarines ($.99/lb.)
1 medium to large fennel bulb
2 avocados
1 bunch dill ($1)
1 bunch basil ($1)

1 lb. Boar's Head Virginia Ham

7 grain (or more) whole wheat bread

1 package chicken breast
1 salmon fillet ($8.99/lb.) OR 2 cans of canned salmon*

*I have not yet experiment with canned salmon but am intrigued. Think I might go with the canned this time around but will report back.

The plan for this week is to try out two new recipes that use the same veggie (zucchini) but two different proteins (chicken and salmon) which will be a refreshing change from repetitive leftover usage. Again, I don't have the recipes with me but they are: Chicken with Zucchini "Pappardelle" and a Salmon Cake with Zucchini and Fennel Slaw. Sounds good, right? Additionally, I froze my turkey burgers last week so I'm still working with three of those which will fill in for the nights I'm in one of those, "I ate this last night and I'm not feeling it tonight" kind of moods. C'mon, we all get picky and finicky sometimes, don't we? If you're not feeling Virginia Ham sandwiches with avocado for this week's BYOL, go ahead and utilize those two cans of tuna from a week or two ago and try my spin on tuna salad sans mayo.

Recipes to come!

grocery list + game plan take two

Since all of you little food loving readers enjoyed last week's grocery post so much well...let's do this dance. Take two.

THE LIST

baby greens (box for $4.99)
avocado (2/$3)
grape tomatoes ($1.99)
peaches ($.79/lb.)
red onion (1 large)

boar's head honey maple turkey ($6.99/lb.)

turkey burgers (4-pack for $2.99)
shrimp ($7.99/lb.)

sliced cheddar (?)

sandwich sized english muffins (?)

Ok so I know that the list looks a little similar to last week's but that's only because last week's shrimp salad was so freaking yummy that I've decided to make it again. But if you consider that a cheat then here's what you're going to do: Get a small piece of salmon or whatever else kind of fish rocks your boat OR grab some chicken breast if it's on sale and grill some of that up for your salad. This month's issue of Real Simple actually features a very similar salad on their cover of grilled chicken kebabs, grilled peaches and red onions, all served over arugula. So there you go. Same kind of ingredients, slightly different spin. Don't want you getting bored on me that quickly.

Turkey burgers (or ground turkey in general) is actually one of my favorite ingredients. And before you wince, hear me out. It's super low in fat and calories (whether you're watching or not) and it's totally versatile. Swedish meatballs, chipotle turkey meatloaf, burgers, dumpling filling, whatever. Turn to ground turkey. And more often than not, it's often on sale at my grocery store which makes me even HAPPIER. So this week, turkey burgers are more than welcomed in my kitchen. I grill/cook them up, top them with some low fat cheddar cheese and then on to my plate it goes with a generous portion of avocado and finely diced red onion on top. Served alongside a large salad, this is honestly one of my favorite week night meals. Perfectly filling and super satisfying. You could absolutely go the same route with a veggie burger or beef burger if you really don't do the ground turkey thing. But, I'm asking you to at least try it out. It really is that good.

As far as BYOL (bring your own lunch) goes, I'm going with turkey sammies this week, but feel free to get whatever cold cuts you like. Turkey on a well-toasted english muffin with dijon, avocado (if I still have some left), and baby greens with a large handful of grape tomatoes on the side? Bing. Bam. Boom.

Happy shopping and cooking and let me know how it goes!