Dinner 1 Quick Paella with Linguica; Pear & Pancetta Salad

Quick Paella with Linguica (1a) Dinner 1 Quick Paella with Linguica; Pear & Pancetta Salad Total Time: 45 min. 1/2 lb. cooked linguica sausage 2 tbsp. olive oil 1/2 lb. bag saffron rice (such as Vigo) 1 cup chicken broth 8 oz. artichoke hearts in water 8 oz. snow peas 4 oz. roasted red peppers 1/2 lb. large shrimp 4 cups water Mise en Place. Drain the artichoke hearts. Drain the roasted red peppers and slice. Peel and devein shrimp*, set aside. Halve the snow peas, crosswise. Preparation. Cut sausage into chunks, and brown in a large skillet with a lid in the oil until crispy, about 5 minutes. Add the rice, artichoke hearts, peppers, broth, and water. Bring to a boil, Reduce heat, cover, and simmer - until most of the liquid is absorbed, about 20 minutes. Stir in the shrimp and snow peas. Cover and continue cooking until the shrimp are opaque, 5 to 7 minutes. *See the video, Preparing shrimp on the hautemealz.com blog! Pear & Pancetta Salad (1b) Active Time: 20 min. Total Time: 20 min. Vinaigrette 1 tbsp. white wine vinegar 1 tbsp. mild honey 1 fresh lemon salt & black pepper 2 tbsp. olive oil Salad 2 oz. thinly sliced pancetta 1 tsp. olive oil 4 cups arugula 2 firm-ripe pears 2 oz. ricotta salata* Mise en Place. Juice the lemon. Shave the ricotta salata* thinly. Halve pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices. Preparation. In a salad bowl, whisk together vinegar, honey, lemon juice, salt & pepper. Add oil in a slow stream, whisking until combined well. Set aside. Cook pancetta in oil in a heavy skillet over moderate heat, turning frequently, until just crisp, about 5 minutes. Transfer to paper towels to drain (pancetta will crisp as it cools). Tear into bite-size pieces. Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat. *Ricotta salata is a variation of ricotta that has been pressed, salted and dried. If you can t find ricotta salata, some grated Parmigiano reggiano, or Asiago would be pretty awesome, too! Oh, and a standard vegetable peeler works great for shaving hard cheeses! Copyright, 2012-2014 Page 1

Dinner 2 Linguine in Fresh Tomato Sauce; Spinach and Mushroom Salad Linguine in Fresh Tomato Sauce (2a) Total Time: 20 min. 2/3 lb. dried linguine 2 tbsp. olive oil 6 garlic cloves 2 small handfuls fresh basil 1 pint small tomatoes 1 cup chicken broth 1 tsp. sugar 1/4 cup grated Parmesan 1 cup Kalamata olives (opt.) Mise en Place. Skin and mince the garlic. Chop the basil. Cut the tomatoes in half. Cut the olives in half, removing pit if necessary. Preparation. Cook pasta per package directions; drain and then set aside. In large saucepan heat olive oil over medium-high until it shimmers. Add the garlic, 1/2 of the basil, and the tomatoes. Cook 2 minutes; add broth and sugar. Cook 3 to 4 minutes, until tomatoes soften. Season the sauce with salt & black pepper. Stir in pasta and olives; heat through. Sprinkle with cheese and the remaining basil. Spinach and Mushroom Salad (2b) Total Time: 20 min. 1 shallot 2 tbsp. balsamic vinegar 1 tsp. sugar 1/2 lemon 4 oz. fresh mushrooms 4 oz. fresh spinach 2 small handfuls fresh basil 1/4 cup olive oil salt & black pepper Juice the lemon and put in a small bowl. Skin and mince the shallot and put with the lemon juice. Add the vinegar, sugar and set aside. Clean (gently) the mushrooms with a paper towel and slice thinly. Transfer to a serving bowl along with the spinach and basil. Whisk the olive oil into the vinegar mixture and season with salt & black pepper. Toss the salad with the dressing and season with salt & black pepper. Copyright, 2012-2014 Page 2

Salmon Soft Tacos (3a) Active Time: 15 min. Dinner 3 Salmon Soft Tacos Total Time: 25 min. 1 lb. salmon fillet 1 tbsp. cumin 1 tsp. chili powder 2 tbsp. olive oil 1 yellow onion, chopped 2 limes, quartered 1/2 bunch cilantro, chopped 1 white onion, diced 8 (6-inch) multi grain tortillas 1 yellow bell pepper 1/4 cup sour cream 2 lg. Roma tomatoes 2 tbsp. flour 1 tbsp. minced garlic Toss skinned and 1 inch-cubed salmon in flour, cumin and chili powder. Set aside. Heat large skillet over medium and cook yellow onion 2 minutes in oil, until it begins to soften. Remove onions from the pan. Turn heat up to medium high. Add salmon to skillet. Lightly sear salmon cubes for about 2-3 minutes, turning gently (without breaking into pieces). For Pico-de-gallo: Dice white onion, tomato and peppers, toss with garlic, juice of 1 lime, and salt & pepper to taste. (If you like heat, add 1 diced jalapeño, as well.) Quarter the second lime and squeeze over the salmon, add cooked onions, give it a quick stir, and plate up the salmon (I usually drain a little liquid off at this point). Serve with warm multi-grain tortillas, sour cream, sliced avocado, crisp romaine lettuce, whatever sounds good. Serve with chips and leftover pico-de-gallo (optional) Note: You can simplify this recipe by using a good store-brand pico-de-gallo, but I really recommend you try making it fresh. It s quick, simple, and you ll never go back! Copyright, 2012-2014 Page 3

Pineapple Linguica Sliders (4a) Dinner 4 Pineapple Linguica Sliders; Cucumber Tomato Salad Total Time: 25 min. 3/8 cup mayonnaise 1 orange 1/2 lb. ground Portuguese linguica 2 garlic cloves 2 tbsp. olive oil 1/4 cup Zinfandel wine 2 tbsp. tomato sauce 1/2 lb. 80/20 ground beef 2 tbsp. Vegetable oil (for grill) 4 Hawaiian sweet rolls 2 small handfuls cilantro 4 pineapple rings Mise en Place. Zest and juice the orange. Skin and mince the garlic. In a small frying pan, saute the ground linguica in the olive oil, stirring well to break the meat into small pieces. Add wine and tomato sauce, remove from pan, and let cool. Prepare grill (grill pan) for moderate direct heat cooking. Orange-Garlic Aioli In a small bowl, combine mayonnaise, orange juice, zest and garlic; Chill until ready to use. Preparation. When the linguca is cool, in a large bowl, combine with the ground beef and form patties of equal size, one per roll. Brush the grill rack (grill pan) with oil. Grill the patties until done to preference, turning once, 6-8 minutes medium rare. During the last few minutes of cooking, place the rolls cut side down, on the outer edges of the grill until lightly toasted. Spread the orange aioli on the cut sides of the rolls. Top the bottom roll with a bed of cilantro leaves, then the burger. Top each burger with a grilled ring of fresh pineapple, then the roll top. Cucumber Tomato Salad (4b) Total Time: 15 min. 1/2 small red onion 1 seedless cucumber 1 lb. Roma tomatoes 1 lemon 1/4 cup olive oil salt & black pepper Mise en Place. Skin the onion and cut into thin slices. Rinse the onion slices under cold water, pat dry. Cut the cucumber and tomato into 1/3-inch dice. Juice the lemon. Preparation. In a large bowl, add the onions, cucumbers and tomatoes and toss to combine. In a small bowl, whisk together the lemon juice, olive oil and salt & black pepper, to taste. Pour over the salad and serve immediately. Copyright, 2012-2014 Page 4

Dinner 5 Chicken BLT Salad with Creamy Avocado Dressing; Quick Chocolate Pudding Chicken BLT Salad with Creamy Avocado Dressing (5a) This salad couldn't be much easier chicken (use leftovers if you've got 'em), lettuce, tomato, and bacon but it has tons of flavor. The unique creamy avocado dressing is worth the effort, but bottled ranch would work just as well. Total Time: 10 min. 1 lb. chicken breast, cooked 2 Roma tomatoes 16 oz. package romaine salad 4 bacon slices Avocado Dressing 1 small ripe avocado 1 garlic clove 1/4 cup buttermilk 1 lemon 2 tbsp. water salt & black pepper Mise en Place. Cook and crumble bacon. Cut tomato into wedges. Skin and mince the garlic. Dressing. Cut avocado in half lengthwise, remove and discard pit; scoop out pulp. Place pulp and remaining ingredients in a blender or food processor; process until smooth. Store in an airtight container in the refrigerator up to 3 days. Salad. Combine tomato and Romaine in a large bowl; toss well. Drizzle Creamy Avocado Dressing over salad; top with bacon, then the sliced, warmed chicken. To re-heat cooked chicken breasts: Bring chicken breasts to room temp, put it in an oven-safe dish, add a little water or broth to it and heat it for 10 minutes @ 350. For the microwave, follow the same directions, but use a microwave-safe bowl, and cover it with plastic wrap. Microwave 60-90 seconds. Quick Chocolate Pudding (5b) Total Time: 10 min. 1 cup sugar 1/4 cup corn starch 2 pinches salt 8 oz. semi-sweet chocolate chips 2 2/3 cups whole milk 2 large eggs 2 tbsp. butter, unsalted 1/2 tsp. vanilla Place the sugar, cornstarch and salt in a heavy saucepan; whisk them together. Add the chocolate chips to the sugar mixture. In another bowl whisk together milk and egg yolk and gradually whisk into chocolate mixture. Bring mixture just to a boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter and vanilla. Divide pudding evenly into ramekins. Place plastic wrap on the pudding surface and chill them in the freezer, until cooled, about 30 minutes. Copyright, 2012-2014 Page 5

Pork Fajitas (6a) Active Time: 25 min. Dinner 6 Pork Fajitas with Fruit & Vegetable Salad Total Time: 25 min. 2 tbsp. olive oil 1 lb. pork tenderloin 1/2 tsp. salt (to taste) 1/4 tsp. black pepper (to taste) 1 red bell pepper 1 green bell pepper 2/3 white onion 4 garlic cloves 1 tsp. ground cumin 2 tsp. fajita seasoning mix 1 lime 8 (6-inch) flour tortillas, warmed Garnishes of your choice 4 romaine lettuce leaves 2 Roma tomatoes 1 avocado 4 oz. shredded cheddar cheese Mise en Place Cut the pork tenderloin into thin strips (julienne). Remove the stem, seeds and membrane from the bell peppers, slice thinly. Skin and mince the garlic. Juice the lime. Skin and slice the onion thinly. Prepare garnishes. Preparation Heat the oil in a large skillet over high heat. Add pork, sprinkle with the salt & black pepper, and cook, and stir constantly for 2 minutes. Add peppers, onion, garlic, cumin and fajita seasoning, continue to cook until the vegetables are crisp-tender, about 3-4 minutes. Stir in the lime juice, and sauté for about 2 more minutes. To serve, roll 3/4 cup meat mixture in each tortilla and garnish as desired. Rather make your own seasoning? See Make your own Taco Seasoning on the hautemealz.com blog! Note: This makes a great buffet style meal. Just put the meat and warm tortillas on platters and bring it to the table, and let everyone make up their own. Make sure that teen-age boys are at the end of the line. Fruit & Vegetable Salad (6b) Total Time: 10 min. 15 oz. pineapple tidbits, in juice 1 red bell pepper, seeded and chopped 1/2 red onion, chopped 1/2 seedless cucumber, chopped 2 ribs celery, chopped 1 Roma tomato, chopped 1 lime, juice of 1 tsp. chili powder 1/4 cup olive oil salt & black pepper hot sauce (Tabasco), optional Drain pineapple, reserving 1/4 cup of juice. Combine chopped pineapple with chopped peppers, onions, cucumber, celery and tomatoes in a large bowl. In a bowl combine reserved pineapple juice with the lime juice and chili powder, whisk in olive oil and season dressing with salt & black pepper, to taste. Add in a few dashes of hot sauce if you like it spicy! Pour dressing over salad and toss. Copyright, 2012-2014 Page 6

Dirty Rice & Sausage (7a) Dinner 7 Dirty Rice & Sausage with Tropical Fruit Salad Total Time: 40 min. 1 cup jasmine rice 3 cups chicken broth, divided 2 tsp. vegetable oil 2/3 lb. kielbasa sausage 2 garlic clove 1/2 lg. white onion 1 celery stalk 1 green bell pepper cayenne pepper, to taste 6 sprigs flat leaf parsley salt & black pepper Mise en Place: In a medium saucepan combine the rice and an equal amount of the chicken broth (plus 2 tbsp.) Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes. Meanwhile, slice the sausage. Skin and mince the garlic. Skin and chop the onion. Chop the celery. Remove the stem, seeds and membrane of the bell pepper and chop. Chop the parsley. Preparation: Heat the oil in a heavy-bottomed sauté pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt & black pepper. Add the remaining chicken broth and cayenne. Cook until the broth has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste the dish and season with salt & black pepper, if necessary. Tropical Fruit Salad (7b) Total Time: 10 min. 1/4 cup unsweetened coconut flakes 1 1/3 tbsp. honey 10 mint leaves 1 lime 1 banana 1 mango* 8 oz. pineapple tidbits, drained Mise en Place: Preheat the oven to 350 F. Spread the coconut out on a baking sheet. Toast until golden, about 5 minutes. Remove from the baking sheet to a small bowl to cool. Meanwhile Chop the mint leaves. Zest and juice the lime. Peel and slice the banana. Remove the skin and pit from the mango and chop*. Preparation: In a large bowl, whisk together the honey, mint, lime zest and juice. Add the banana, mango and pineapple and toss, making sure all the fruit is coated with the dressing. Sprinkle with the toasted coconut before serving. *See the video, Managing Mangos on the hautemealz.com blog! Copyright, 2012-2014 Page 7

Meal 1 Meal 2 Meal 3 Meal 4 Meal 5 Meal 6 Meal 7 Quick Paella w/ Linguica (1a) Pear & Pancetta Salad (1b) Linguine in Fresh Tomato Sauce (2a) Spinach & Mushroom Salad (2b) Salmon Soft Tacos (3a) Pineapple Linguica Sliders (4a) Cucumber Tomato Salad (4b) Chicken BLT Salad w/ Creamy Avocado Dressing (5a) Quick Chocolate Pudding (5b) Pork Fajitas (6a) Fruit & Vegetable Salad (6b) Dirty Rice & Sausage (7a) Tropical Fruit Salad (7b) Produce Bananas, 1... 7b Red grape bunches (sm.), 2... 7b Kiwi, 2... 7b Lemons, 3 1/2 1 fresh lemon... 1b 1/2 lemon... 2b 1 lemon... 4b 1 lemon...5a Limes, 4 2/3 2 limes...3a 1 lime...6a 1 lime... 6b 2/3 lime... 7b Mangos, 2... 7b Oranges, 1...4a Pears (ripe), 2... 1b Basil bunches (lg.), 1 1/3 2 small handfuls fresh basil...2a 2 small handfuls fresh basil... 2b Cilantro bunches (lg.), 1 1/3 2 small handful fresh cilantro...3a 2 small handful cilantro...4a Flat leaf parsley sprigs, 6...7a Mint leaves, 10... 7b Avocados (ripe), 3 1 small ripe avocado...3a 1 small ripe avocado...5a 1 small ripe avocado...6a Celery stalks, 3 2 rib celery... 6b 1 stalk celery...7a Cucumbers, 1 1/2... 4b, 6b 1 seedless cucumber... 4b 1/2 seedless cucumber... 6b Garlic cloves, 18 Arugula lettuce, 4 cups... 1b Romaine lettuce heads, 1 4 Romaine lettuce leaves...3a 4 Romaine lettuce leaves...6a Romaine salad package, 16 oz....5a Spinach, 4 oz.... 2b Mushrooms, 4 oz... 2b Red onions (sm.), 1 1/2 small red onion... 4b 1/2 red onion... 6b Yellow onions (med.), 1...3a White onions (lg.), 2 2/3 1 white onion...3a 2/3 white onion...6a 1 large onion...7a Shallots, 1... 2b Snow peas, 8 oz....1a Green Bell peppers, 2 1 green bell pepper...6a 1 green bell pepper...7a Red Bell peppers, 2 1 red bell pepper...6a 1 red bell pepper... 6b Yellow bell peppers, 1...3a Grape tomatoes, 1 pint...2a Roma tomatoes, 1 lb. + 7 2 Roma tomatoes...3a 1 lb. Roma tomatoes... 4b 2 Roma tomatoes...5a 2 Roma tomatoes...6a 1 Roma tomato... 6b Canned Goods Chicken Broth, 5 cups 1 cup chicken broth...1a 1 cup chicken broth...2a 3 cups chicken stock...7a Artichoke hearts (in water), 8 oz...1a Kalamata olives (opt.), 1 cup...2a Roasted red peppers, 4 oz....1a Pineapple rings, 4...4a Pineapple (tidbits), 23 oz. 15 oz. pineapple tidbits, in juice.. 6b 8 oz. pineapple tidbits... 7b Honey, @ 2 2/3 tbsp.... 1b, 7b Mayonnaise, 3/8 cup...4a olive oil, @ 1 1/2+ cups Vegetable oil, 2 2/3 tbsp. Hot sauce (Tabasco), optional... 6b Tomato sauce, 2 tbsp....4a Balsamic vinegar, 2 tbsp.... 2b White wine vinegar, 1 tbsp.... 1b Dry Goods Flour, 2 tbsp....3a Sugar, 1 cup + 2 tsp.... 2a, 2b, 5b Cornstarch, 1/4 cup... 5b Choco. Chips (semi-sweet), 8 oz.. 5b Coconut flakes, 1/2 cup... 7b (unsweetened) Hawaiian sweet rolls, 4...4a Tortillas (flour), 6, 8...6a Tortillas (multi grain), 6, 8...3a Linguine pasta, 2/3 lb....2a Saffron rice ( Vigo ), 1/2 lb....1a White rice (long grain), 1 cup...7a Meat & Seafood Ground beef (80/20), 1/2 lb...4a Chicken breast, cooked, 1 lb....5a Bacon slices, 4...5a Pancetta (thinly sliced), 2 oz.... 1b Pork tenderloin, 1 lb....6a Kielbasa sausage, 2/3 lb...7a Linguica sausage, 1 lb. 1/2 lb. Linguiça sausage (cooked).1a 1/2 lb. Linguica sausage (raw)...4a Salmon fillet, 1 lb....3a Shrimp (lg.), 1/2 lb....1a Refrigerator Butter (unsalted) 2 tbsp... 5b Cheddar cheese (shredded), 8 oz. 4 oz. shredded cheddar cheese...3a 4 oz. shredded cheddar cheese...6a Parmesan (grated), 1/4 cup...2a Ricotta salata* cheese, 2 oz.... 1b Buttermilk, 1/4 cup...5a Milk (whole), 2 2/3 cups... 5b Sour cream, 1/4 cup...3a Eggs (lg.), 2... 5b Spices Black pepper Cayenne pepper...7a Cumin (ground), 1 1/3tbsp.... 3a, 6a Chili powder, 2 tsp.... 3a, 6b Fajita seasoning mix, 2 tsp....6a Salt Vanilla, 1/2 tsp.... 5b Miscellaneous Zinfandel wine, 1/4 cup...4a Copyright, 2012-2014 Page 8