Let the Sunshine In: January 019 Shopping List Please buy organic when and if you can. 6-8 sausages, Italian hot or mild, uncooked (1 ½ lb) flank steaks Dairy ¼ cup Parmesan cheese, grated 8 oz slices Gorgonzola cheese, crumbled 1 cup buttermilk Herbs: Always check the fridge first 1 bunch of Italian parsley, for ½ cup chopped 1 bunch thyme, 1 tablespoon Bakery 1 Italian or French loaf 1 slices thick slices of country style bread 1 lb pizza dough, whole wheat Produce fennel bulbs medium sweet onions yellow onions 1 red onion shallots red bell peppers 1 pint grape tomatoes head garlics, for 1 cloves large leeks 1-16 asparagus ¼ cup Nicoise olives 8 oz mixed baby greens 1 head romaine lettuce lemons Dry ¾ cup blanched almonds Spanish olive oil, ¾ cup 1 oz anchovy paste 1 tin anchovies 1 cup good, real mayo Spices Italian dried herb seasoning, teaspoons Paprika, 1 tablespoon
From Your Pantry ***ALWAYS CHECK THIS LIST IT CHANGES*** Olive oil, cups Butter, tablespoons Red wine vinegar, ½ cup White wine vinegar, ¼ cup Dijon mustard, ½ teaspoon Salt, Kosher Pepper One Pan Sausage & Peppers: January 019 Monday: One Pan Sausage & Peppers One pan one mess. You can serve it over spaghetti squash or pasta. You could have it as a sub with some melted provolone. Or just like this with some garlic bread. I make this dish at least once a month to remind me of my Mom s dinner table Serves: Prep: 5 Cooking: 0 For the Sausage 6 sausages, Italian hot or mild, uncooked bulbs of fennel, sliced thinly and fronds (leaves) reserved medium sweet onions, sliced bell peppers, sliced 1 cup grape tomatoes 1 tablespoon olive oil ½ teaspoon Kosher salt 1 teaspoon Italian dried seasoning For the Garlic Bread 1 Italian or French loaf, halved lengthwise tablespoons unsalted butter, softened medium cloves garlic, chopped/minced 1 teaspoon dried Italian herb seasoning (no salt) ¼ teaspoon salt ¼ teaspoon pepper
1 Heat the oven to 00º. Pile the vegetables on a sheet pan and toss with olive oil and salt. Spread the out the veggies and nestle the sausages amongst them. Sprinkle with Italian seasoning and roast for 5-0 minutes. 5 Meanwhile, place the bread cut side up on a clean work surface. 6 In a small bowl, combine the butter, garlic, seasoning, salt and pepper. 7 Spread each piece of bread evenly with garlic paste. 8 Bake until light golden-brown and crisp, 1-15 minutes. 9 Cut each piece and cover with foil to keep warm. 10 Serve sausage over vegetables with plenty of warm garlic bread. Winter Flank Steak & Romesco Sauce: January 019 Tuesday: Winter Flank Steak & Romesco Sauce The Spanish nailed it with the Romesco s combo of earthy nuts, sweet tomato and the tart tang from the vinegar. It s fantastic on the steak as well as the veggies. C'mon, it s fantastic on cardboard! NOTE: We are doubling the flank steak for use later in the week. Serves: Prep: 1 hour, 15 minutes Cooking: 0 For the Steak tablespoons chopped Italian parsley garlic cloves, minced teaspoons salt teaspoons ground black pepper tablespoons olive oil (1 ½ lb each) flank steaks For the Romesco
¾ cup blanched almonds large thick slices country bread, crusts removed, bread cut into 1/" cubes 1/ cup red wine vinegar 1 can (1.5 oz) diced tomatoes 1 tablespoon paprika 1 teaspoon salt ¾ cup fruity Spanish olive oil For the Leeks and Asparagus large leeks, cleaned, halved lengthwise and chopped into lengths 1-16 asparagus, woody bottoms trimmed off 1- tablespoons olive oil 1 teaspoon Kosher salt Prep Opportunity Marinate the steak. Mix first steak ingredients in small bowl. Place each steak in a separate large ziploc. Add tbls olive oil and half the herb mixture to each bag. Remove as much air as possible and seal. Rub steaks from the outside, making sure to distribute the herbs. Place in fridge for 1 hour and up to 8 hours. 1 Preheat the oven to 50. Spread the almonds on a baking sheet and toast for 10 minutes. Meanwhile, combine the bread and vinegar in a bowl to soak. Transfer the almonds to a food processor and process until finely ground. 5 Add the vinegar-soaked bread, tomatoes, paprika, salt, and pepper and purée. Add the olive oil in a steady stream until a smooth sauce comes together. Set aside. 6 Arrange leeks and asparagus on a baking sheet. Toss with olive oil and salt. 7 Roast for 18-0 minutes. 8 Preheat the broiler. 9 Broil steaks until cooked to desired doneness, about minutes per side for medium. 10 Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes. Allowing the steak rest at least five minutes before slicing allows the meat to reabsorb the juices, keeping it moist. 11 Serve thinly sliced steak alongside vegetables with a huge dollop of romesco over both.
1 Allow second steak to come to room temp before you store it in the fridge. Pizza-ladiere: January 019 Wednesday: Pizza-ladiere While trying to replicate the beloved pissaladière from a trip to Paris a few years back, I made this version and my kids gobbled it up! If you don t want the anchovies on top I guess we can still be friends but, don t skip them in the onions. Bon appétit! Serves: -6 Prep: 10 Cooking: 5 For the Pizza 1 lb pizza dough, look for whole wheat 1/ cup olive oil, plus more for pan and plastic wrap 1 tablespoon anchovy paste medium cloves garlic, finely chopped medium onions, thinly sliced 1 tablespoon fresh thyme leaves tablespoons flat-leaf parsley, coarsely chopped ¼ cup grated Parmesan cheese 1 anchovies, optional 1/ cup Nicoise olives, pitted and thinly sliced lengthwise For the Greens 1/ cup white-wine vinegar tablespoons finely chopped shallot 1/ teaspoon salt 1/ teaspoon Dijon mustard 1/ teaspoon black pepper / cup olive oil 8 oz mixed baby greens Prep Opportunity Whisk together vinegar, shallot, salt, mustard, and pepper until salt is dissolved. Add oil in a slow stream, whisking until emulsified. Chop and bag the onions.
Bring dough to room temperature. 1 Preheat oven to 50º, with a rack in the center. Heat olive oil in a large skillet over medium heat. Add anchovy paste and stir to dissolve. Add garlic and onions. Cook, stirring occasionally, until onions begin to brown, about 10 minutes. Stir in thyme and parsley. Transfer to a plate and spread them out to cool a bit. 5 Lightly oil a rimmed baking sheet. 6 Roll out dough fit the baking sheet. Prick dough all over with a fork except the outer 1 border. 7 Bake dough for 5 minutes. 8 Slice the olives. 9 Brush pizza lightly with olive oil and sprinkle with the cheese. 10 Arrange onions on top. 11 If using anchovies, add in a decorative pattern to form a lattice or X-shapes. 1 Sprinkle with olives. 1 Bake 10 minutes. 1 Rotate sheet, and continue baking until crust is golden, about 5 minutes more. 15 Toss greens with vinaigrette. 16 Remove pizza from the oven and transfer to a cutting board. 17 Serve slices with a side of greens. Steakhouse Salad: January 019 Thursday: Steakhouse Salad We've been eating so much cold weather food that now I just need a big, hearty salad like this one. I also need to clean out the veggie drawer and don t want to cook. You really can add anything
leftover corn, spinach, red peppers, mushrooms, herbs whatever you have rattling around. Serves: Prep: 10 Cooking: 0! For the Salald 1 head romaine lettuce, cut into bite-size pieces cups mixed baby greens or baby arugula 1 cherry tomatoes, halved 1/ red onion, thinly sliced ounces Gorgonzola, crumbled 1 flank steak, thinly sliced Freshly ground pepper For the Dressing 1 cup real mayo tablespoons fresh lemon juice teaspoons coarsely ground pepper 1 teaspoon hot pepper sauce- Tabasco 1 1/ cups coarsely crumbled blue cheese 1 cup buttermilk Prep Opportunity Make the dressing. Combine all ingredients in blender. Store in a jar fitted with a tight lid. 1 Divide lettuce, greens, tomatoes, and onions onto for plates. Cut the steaks crosswise into thin slices. Arrange the steak slices on top of the salads and sprinkle with the Gorgonzola. Drizzle with dressing, a few good grinds of pepper and serve.