Plan Your Turkey Day Success: November 2018 Shopping List Please buy organic when and if you can. 12 (1 ½ lbs) sea scallops the larger ones 2 ( 2 ½ lbs) pork tenderloins 6 large eggs Bakery 1 piecrust, find a quality brand Dairy 2 oz Pecorino-Romano or Parmigiano-Reggiano cheese 3-4 oz goat cheese ¼ cup blue cheese ¾ cup heavy cream ¼ cup milk Herbs: Always check the fridge first 1 bunch Italian flat-leafed parsley, for ¾ cup 1 bunch rosemary, for 3 tablespoons 1 bunch thyme, for 1 tablespoon Frozen 1 bag of peas, for 1 cup Produce 1 large fennel 1 pint grape or cherry tomatoes 4 onions 1 head of garlic, for 7 cloves 1 head butter lettuce 1 head Romaine lettuce 1 small head red leafed lettuce 1 small head raddichio 1 lemon 8 oz mushrooms 3 green onions 3 apples different colors 1 pear 1 orange 2 large sweet potatoes or yams 1 carrot Dry 35 oz crushed tomatoes 12 oz fettucine or tagliatelle
¼ cup pecans, chopped 7 oz corn 8 oz tomato sauce 1 roll parchement paper Spices Dried Italian herbs, 1 teaspoon From Your Pantry ***ALWAYS CHECK THIS LIST IT CHANGES*** Olive oil, 1 ½ cup Butter, 2 tablespoons Worcestershire, 1 tablespoon White Wine vinegar, 2 tablespoons Salt, Kosher Salt, fine sea Pepper Scallops en Papillote: November 2018 Monday: Scallops en Papillote The first time that I made this dish I felt so cheffy! It s so very simple and super fun to open up but be careful the steam is hot. Next time, try shrimp or chicken. The vegetable mixture can be made at anytime during the day and kept in the fridge. Just heat the oven, wrap them up and you've got a restaurant worthy dish. Serves: 4 Prep: 15 Cooking: 15 Ingredients 12 (1 ½ lbs) sea scallops 1 large fennel bulb, halved, cored and thinly sliced 1 pint grape or cherry tomatoes 15 oz white beans, rinsed 2 teaspoons olive oil ½ cup Italian flat-leafed parsley ½ teaspoon kosher or fine sea salt Cooking Instructions
Prep Opportunity Tear 8 squares of parchment paper (approx. 12 x12 ). 1 Preheat oven to 400º. 2 Pat scallops dry. 3 In a bowl, gently toss the fennel, tomatoes, beans, parsley, olive oil, salt and pepper to coat. 4 On two cookie sheets, place two sheets of parchment. 5 Form a mound of the vegetable mixture in the center of each of the four sheets. 6 Place 3 scallops on top of each mound. 7 Lay another piece of parchment over top of each and fold the edges over 2-3 times to seal. 8 Bake packets for 15 minutes. 9 Transfer parchment packets with a spatula onto plates and open with a knife be careful of the steam. Hearty Pork Ragu and Green Salad: November 2018 Tuesday: Hearty Pork Ragu and Green Salad This is a wonderfully hearty dish that is easy to prepare and a real crowd pleaser. After you get it all in the pot, just let it go. Add whatever you like to the salad but I keep it simple with just greens. NOTE: One of the tenderloins will be socked away for use later this week no sense cooking twice. Serves: 4 Prep: 20 Cooking: 1 ½ hours mostly inactive Ingredients For the Ragu 2 tablespoons olive oil 2 pork tenderloins, trimmed of silver skin, 1.5 lbs each 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 small yellow onions 3 tablespoons fresh rosemary, needles only, chopped 5 cloves garlic, chopped
1 35-ounce can crushed tomatoes with juices 12 oz fettucine or tagliatelle pasta Grated Pecorino-Romano or Parmigiano-Reggiano cheese, to taste For the Salad 1 head butter lettuce 1 head Romaine lettuce 1 small head red leafed lettuce 1 small head radicchio, optional 1 oz Pecorino-Romano or Parmigiano-Reggiano, shaved For the Dressing 6 tablespoons extra virgin olive oil 2 tablespoons white wine vinegar 2 tablespoons fresh flat leafed parsley, chopped 1 tablespoon lemon juice 2 cloves garlic, chopped 1 teaspoon dried Italian herbs Cooking Instructions Prep Opportunity Since this dish cooks for an hour, you can make the dressing, tear the lettuces and shave the cheese during that time. Tip: Try shaving the cheese with the vegetable peeler for long thin strips. 1 Season the pork with the salt and pepper. 2 In a Dutch oven or heavy bottomed pot, heat the olive oil over medium-high heat. 3 Gently place pork in the pot and brown on all over - 3 to 4 minutes per side. 4 Remove the pork to a plate and set aside uncovered. 5 To the pot, add the onion and chopped rosemary, Cook, stirring, 2 minutes. 6 Add garlic and cook, stirring for 1 more minute don t let it get too brown, just the edges. 7 Add the tomatoes with their juice. Scrape up any yummy bits of pork or onion stuck to the bottom of the pot. 8 Return the tenderloins and any liquid to the pot. 9 Bring it all to a boil, and then reduce heat to low. 10 Cover the pot tightly with the lid and cook on the stovetop until the pork is tender enough to shred, 1-
1 ¼ hours. 11 After and hour or so, set a pot of salted water to boil. 12 Tear all the lettuces and toss in a bowl. 13 Make the dressing. Combine all ingredients- except the cheese- in a jar and shake or in a bowl and whisk! 14 Remove the pork and shred using two forks. Add the half shredded pork back to the pot, stir and cover. (Store the remaining pork in an air tight container for use later this week) 15 Add pasta to boiling water and cook to al dente about 2 minutes under the package directions. 16 Toss the salad with dressing and divide among four plates. Scatter cheese on top. 17 Taste the pasta to see if it s done and drain. 18 Serve the ragu over the pasta with a little cheese sprinkled on top. Mushroom and Goat Cheese Quiche with A Fall Apple Salad: November 2018 Wednesday: Mushroom and Goat Cheese Quiche with A Fall Apple Salad This dinner is a good reason to keep piecrusts in the freezer. Most kids like scrambled eggs so the stretch to quiche is not a tough one. This particular recipe is easily adapted to whatever you have on hand. Not feeling the vegetarian thing? Then add some sausage or crumbled bacon yum! Serves: 4 Prep: 15 Cooking: 1 hour Ingredients For the Quiche 1 fresh or frozen high quality pie crust 1 tablespoon unsalted butter 1 large yellow onion diced 8 oz (2-3 cups) mushrooms, sliced 1 teaspoon Kosher salt Coarse salt and ground pepper 6 large eggs
¾ cup heavy cream 1 tablespoon fresh thyme leaves or 1 teaspoon dried 3 green onions, chopped 3-4 oz goat cheese, whole or crumbled For the Apple Salad 3 apples different varieties such as Golden Delicious, Honeycrisp, Granny Smith 1 pear ¼ cup pecans, chopped 1 tablespoon olive oil ½ of large orange, squeezed ¼ teaspoon salt ¼ cup blue cheese, crumbled Cooking Instructions Prep Opportunity Thaw the pie crust and cook the onion/mushroom mixture (steps (-). Preheat oven to 375º. 1 Place and fit the dough to your pie plate. 2 Place a sheet of parchment paper over dough and fill with pie weights or dried beans. 3 Bake until edge is dry and lightly golden, about 20 minutes. 4 Meanwhile, in a large skillet, melt butter over medium-high. 5 Add onion, season with salt and pepper, and cook 5 minutes. 6 Add mushrooms and cook another 5-7 minutes until they have release most of their moisture and are starting to brown. 7 In a medium bowl, whisk together eggs, cream, thyme ½ teaspoon salt and. 8 Add the cooked onion, mushroom and green onion to the eggs. 9 Stir to combine and pour into crust. 10 Dot evenly with cheese. 11 Bake until center of quiche is just set, 40 to 45 minutes. 12 Meanwhile, slice apples and pear. 13
Add nuts and cheese and toss with olive oil, juice, salt and pepper. 14 Serve a slice of warm quiche with chilled apple salad. Sweet Potato Shepherd's Pie: November 2018 Thursday: Sweet Potato Shepherd's Pie This classic dish is traditionally made with beef or lamb, and white mashed potatoes. But, why not mix it up with leftover pork? Serves: 4 Prep: 5 Cooking: 40 Ingredients For the Sweet Potatoes 2 large sweet potatoes or yams, diced 1 pieces 1/3 cup milk or almond milk 1 tablespoon butter ½ teaspoon salt For the Pork 1 small onion, diced 1 carrot, diced 1 cup corn 1 cup peas, thawed ½ teaspoon salt 8 oz tomato sauce 1 tablespoon Worcestershire 1 pork tenderloin, shredded Cooking Instructions Prep Opportunity This can be made up to a day ahead. 1 Preheat oven to 400º. 2
Place sweet potatoes in a large pot with water to cover by 1. 3 Bring to a boil and cook for 6-8 minutes. 4 Meanwhile, heat oil in a skillet over medium heat. 5 Add onion and carrots and cook for 5 minutes. 6 Add corn, peas, tomato sauce, Worcestershire, salt and pepper and heat through about 5 minutes. 7 Stir in pork and transfer to a lightly oiled pie plate. 8 Drain sweet potatoes and mash with butter, milk, salt and pepper until smooth. 9 Spread mashed sweet potatoes evenly over the top of the pork mixture. 10 Bake for 20 minutes.