Kitchen Appliances (and Utensils) I Adore

Kitchen Appliances (and Utensils) I Adore I meet many people who say they don t have the time or mental energy at the end of the day to make dinner. While there are many nights that I feel exactly the same way, I usually can summon the will and find half an hour to cook for my family. I find the task much easier when I employ some of my favorite kitchen tools: Sharp Knives Sharp knives make such a difference in my food preparation. When I am tired or rushed, nothing is more frustrating than sawing vainly at a tomato, or having a Chef s knife slip dangerously off a carrot toward my finger. I take a few moments to sharpen the knife before I use it every week or two, and find that step makes chopping far easier. Slow Cooker A slow cooker saves so much time and effort that sometimes I feel like I cheated a little on dinner by just dumping in all of the ingredients in the morning. It also works well for baking potatoes and making applesauce or oatmeal. You can also make pasta sauces, casseroles and even fish in the slow cooker! (Most Six O Clock Scramble recipes include directions for making the meals in the slow cooker.) Toaster Oven I rely heavily on our toaster oven, which makes small cooking jobs a breeze; it heats up quickly and cooks food faster than conventional ovens. I used our toaster oven recently to make sweet potatoes with Gorgonzola. I also use it to toast nuts for salads and reheat smaller portions of food. Immersion Blender Years ago, I was shamed into buying an immersion blender by my friend, Laura Schiller, who was incensed that I didn t have one when we made soup together. I resisted having one more appliance in a kitchen with limited storage space, but I have to admit that Laura was right. If you make soup very often, a hand blender allows you to puree the soup in the pot, rather than transferring it in batches to a standing blender a real time saver! (I also hear it can work great for making milkshakes!) It s also small and easy to clean. Planning Ahead Far and away, the biggest time (and money) saver I have found, when it comes to making dinner, is planning ahead. By planning a week s worth of meals and shopping for all the ingredients at once, I invariably manage to have ingredients at the ready when time is tight. I hope The Six O Clock Scramble s weekly menus and grocery lists help save you some time and effort in the kitchen. Copyright 2015 The Six O'Clock Scramble page 1 / 8

Grilled Sesame Chicken Marinate Time: 60 minutes Prep: 10 minutes Cook: 25 minutes Total: 1 hour and 35 minutes # of Servings: 6 My friend Esther Schrader often serves this delectable chicken, adapted from a recipe in Fine Cooking magazine, to her family of five. This is a fabulous dish to grill in advance and reheat just before dinner or enjoy cold. Serve it with grilled corn on the cob and sesame stir-fried broccoli. 1/3 cup hoisin sauce 2 Tbsp. sesame oil 3 Tbsp. rice vinegar 2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed) 1 Tbsp. fresh ginger, peeled and grated or minced 1 1/2 tsp. hot pepper sauce (such as Tabasco), or more to taste Ingredients for side dish - Grilled Corn on the Cob 4-6 ears corn, husked and cleaned 1 Tbsp. butter or margarine, melted, or use butterflavored cooking spray Ingredients for side dish - Sesame Stir-Fried Broccoli 1 Tbsp. sesame oil 1-2 tsp. minced garlic, (2-4 cloves) 1 tsp. minced garlic, (about 2 cloves) 1/2 tsp. Chinese Five Spice powder or ground cloves 3 lbs. skinless bone-in dark meat chicken, such as drumsticks, thighs and/or wings 1 Tbsp. toasted sesame seeds 2 scallions, thinly sliced, for garnish (optional) 1/4 tsp. salt (optional) 1/4 lime, juice only, about 1 tsp. (optional) 1 lb. broccoli, cut into spears or florets 1 Tbsp. reduced-sodium soy sauce (use wheat/glutenfree if needed) In a large bowl, combine all the ingredients except the chicken, sesame seeds and scallions (optional). Remove 2 Tbsp. of the sauce and reserve it for later. Add the chicken to the bowl and coat it with the marinade. Refrigerate it for at least one hour and up to 24 hours. Preheat the grill to medium-high heat and oil the grates (or you can bake the chicken on a baking sheet at 400 degrees for 30 minutes). When the grill is hot, grill the chicken for 7-8 minutes (reserve the marinade), until it no longer sticks to the grates, flip it, and brush it with the marinade that the chicken was in. (Put the corn on the grill after the chicken has been cooking for about 15 minutes, and prepare the broccoli, if you are serving it.) Grill the chicken for 7-8 more minutes, flip it and brush it with the sauce again, and let it cook for about 5 minutes. Flip the chicken once more, and let it cook for about 5 more minutes until it is nicely browned and cooked through (the chicken should have cooked for about 25 30 minutes total by now). Transfer the chicken to a platter, brush it with the reserved marinade and sprinkle it with the sesame seeds and scallions (optional) before serving it. Alternatively, refrigerate it for up to 3 days. Slow Cooker Directions: There is no need to marinate the chicken in advance. Simply combine all ingredients except the chicken, sesame seeds and optional scallions in the slow cooker and stir to combine. Then add the chicken, turning several times to coat it with the sauce. Cook on low for 8-10 hours or on high for 4-6 hours. Drizzle some of the sauce over the chicken (and your sides, if you wish) and top the dish with the sesame seeds and scallions (optional) when serving. (Slow cooker cooking times may vary Get to know your slow cooker and, if necessary, adjust cooking times accordingly.) Do Ahead or Delegate: Peel and grate the ginger, peel the garlic, make the marinade (remove 2 Tbsp. for later) and marinate the chicken in the refrigerator, toast the sesame seeds if necessary, slice the scallions if using, or fully prepare and refrigerate the chicken. Flavor Booster: Double the hot pepper sauce and use 3/4 tsp. Five Spice powder in the marinade. Top the chicken with the scallions. Tip: As you know, here at The Scramble, we are BIG advocates of sending kids to school with a homemade lunch. Instead of having a whole separate school lunch repertoire to shop for, I pack up little containers of dinner as I tidy up after the meal. Then those servings are ready to be dropped into school lunch bags 1st thing in the morning a great way to provide a healthy and easy lunch, reduce waste and save money at the same time. Serve with Grilled Corn on the Cob Brush the corn with the butter or margarine (or spray the corn evenly with butter-flavored spray). Over a medium-high heat, grill the corn for 10-15 minutes directly on the grates, turning occasionally until it is browned or blackened in spots. Serve it immediately Copyright 2015 The Six O'Clock Scramble page 2 / 8

seasoned with a little salt and/or lime juice, if desired. Serve with Sesame Stir-Fried Broccoli Heat the sesame oil in a wok or frying pan over medium-high heat. Lightly brown the garlic for about 30 seconds. Add the broccoli spears or florets and 2 Tbsp. water. Cover and cook it for about 5 minutes, reducing the heat if necessary to keep it steaming but prevent it from burning. Add the soy sauce, and stir-fry the broccoli for 1 more minute before serving. Nutritional Information Per Serving (% based upon daily values): Calories 250, Total Fat: 11g, 17%; Saturated Fat: 2g, 10%; Cholesterol: 110mg, 37%; Sodium: 560mg, 23%; Total Carbohydrate: 8g, 3%; Dietary Fiber: 1g, 4%; Sugar: 1g; Protein: 29g Nutrition with side dish(es): Calories 406, Total Fat: 17g, 27%; Saturated Fat: 4g, 18%; Cholesterol: 115mg, 39%; Sodium: 909mg, 33%; Total Carbohydrate: 30g, 10%; Dietary Fiber: 6g, 25%; Sugar: 5g; Protein: 35g Weight Watcher Points: 6 - Weight Watcher Points(+Sides): 11 Copyright 2015 The Six O'Clock Scramble page 3 / 8

Garlic Crusted Shrimp with Cherry Tomatoes Prep + Cook: 15 minutes # of Servings: 4 Serving Size: about 1 cup This delectable Italian-style shrimp takes just minutes to whip up (as long as you purchase the shrimp already peeled and deveined), but it s not short on flavor. The shrimp would also be delightful on top of angel hair noodles. Serve it with Mediterranean rice and Lemony-Garlic Spinach. 1/4 cup panko or traditional bread crumbs (use wheat/gluten-free if needed) 1 Tbsp. butter 1 Tbsp. extra virgin olive oil 1 lb. large shrimp, peeled and deveined (preferably US or Canadian farmed or wild shrimp), thoroughly dried 1 Tbsp. minced garlic, (4-6 cloves) Ingredients for side dish - Mediterranean Rice 1-2 cup white or quick-cooking brown rice 1-2 Tbsp. pine nuts, toasted Ingredients for side dish - Lemony-Garlic Spinach 1 Tbsp. extra virgin olive oil 1 tsp. minced garlic, (about 2 cloves) 1 cup cherry tomatoes, halved and seeded (poke out seeds with your thumb after halving) 1/4 tsp. salt, or to taste 1/8 tsp. black pepper, or to taste 3 Tbsp. fresh flat-leaf parsley, chopped, or use basil 2 Tbsp. grated Parmesan cheese (optional) 1-2 Tbsp. dried currants or dried cranberries 9-12 oz. baby spinach 1/4 lemon, juice only, about 1 Tbsp. (If you are making the rice, start that first.) Toast the panko or bread crumbs in a heavy skillet over medium heat until they are golden brown. Meanwhile, in a large heavy skillet, heat the butter and oil over medium heat. When the butter is bubbling, add the shrimp in a single layer and sauté them for about 2 minutes per side until they are pink and opaque throughout. (Meanwhile, prepare the spinach, if you are serving it.) Add the garlic, tomatoes, salt and pepper, and cook everything for 2 3 more minutes, until the tomatoes start to soften. Stir in the parsley (or basil), panko, Parmesan cheese (optional), and toss until the shrimp and tomatoes are nicely coated. Serve immediately. Slow Cooker Directions: Melt the butter in the microwave or on the stovetop. Combine the butter, oil, shrimp, garlic, tomatoes, salt and pepper in the slow cooker, and toss to combine. Cook on low for 1 1/2-2 1/2 hours, until the shrimp are opaque. About 5 to 10 minutes before serving, add the parsley, cheese (optional), and panko or bread crumbs to the slow cooker, and toss to combine. (Slow cooker cooking times may vary Get to know your slow cooker and, if necessary, adjust cooking times accordingly.) Do Ahead or Delegate: Toast the panko or bread crumbs, peel the garlic, halve and seed the tomatoes, chop the parsley, grate the cheese if necessary. Flavor Booster: Sprinkle some red pepper flakes in with the parsley and panko and/or squeeze a little fresh lemon juice over the finished dish. Tip: Dry the shrimp thoroughly with cloth or paper towels so they can get a nice sear in the pan, rather than getting watery. Serve with Mediterranean Rice Cook the rice according to the package directions, using water, chicken or vegetable broth for the liquid. Stir the pine nuts and dried currants or cranberries into the cooked rice. Serve with Lemony-Garlic Spinach Heat the oil in a nonstick skillet over medium heat. Sauté the garlic for 30 seconds (don't let it burn!). Add the spinach. Stir, cover and steam it for 2-3 minutes or until the spinach is slightly wilted. Sprinkle it with the lemon juice. Nutritional Information Per Serving (% based upon daily values): Calories 205, Total Fat: 9g, 13%; Saturated Fat: 3g, 13%; Cholesterol: 180mg, 60%; Sodium: 325mg, 13.5%; Total Carbohydrate: 7g, 2.5%; Dietary Fiber: 1g, 3%; Sugar: 1g; Protein: 24g Nutrition with side dish(es): Calories 441, Total Fat: 15g, 19%; Saturated Fat: 4g, 15%; Cholesterol: 180mg, 60%; Sodium: 680mg, 28%; Total Carbohydrate: 46g, 15%; Dietary Fiber: 8g, 30%; Sugar: 2g; Protein: 32g Weight Watcher Points: 5 - Weight Watcher Points(+Sides): 12 Copyright 2015 The Six O'Clock Scramble page 4 / 8

Scrambalaya (Cajun Jambalaya with Smoked Ham) Prep: 25 minutes Cook: 20 minutes Total: 45 minutes # of Servings: 8 Serving Size: 1 1/2 cups My friend and colleague Jeanne Rossomme used to live in New Orleans, where she learned to make this zesty jambalaya. She calls it Poor Man s Jambalaya because it s not as meaty as other versions. (In 2005 she famously made and sold 80 batches of this delicious meal to raise money for victims of Hurricane Katrina.) Serve it with roasted asparagus. 2 Tbsp. extra virgin olive oil 12 oz. smoked ham, turkey kielbasa or vegetarian sausage (use wheat/gluten-free if needed), diced into 1/4-inch pieces 3-4 bay leaves 1/2-1 tsp. black pepper, to taste (it will make it a little spicy) 1 tsp. dry mustard 1/2 tsp. ground cumin Ingredients for side dish - Roasted Asparagus 1 bunch asparagus, ends trimmed 1 Tbsp. extra virgin olive oil 1/2 tsp. dried thyme 1 medium yellow onion, chopped 3-4 stalks celery, chopped (about 1 1/2 cups) 1 green bell pepper, chopped 2 cups white rice, uncooked 32 oz. reduced-sodium chicken or vegetable broth 1/4 tsp. kosher salt 1/8 tsp. black pepper In a large stockpot, heat the oil over medium-high heat. Add the ham or sausage and cook it for about 5 minutes until it is nicely browned. (If you have picky eaters, remove some of the ham/sausage to serve to them before proceeding with the recipe.) Add the remaining ingredients except the rice and broth, and sauté it for about 10 more minutes until the vegetables soften, stirring occasionally. Add the rice and stir it frequently for about 3 minutes to coat it. Add the broth and simmer it, uncovered, for about 20 minutes until the rice is tender to the bite, stirring occasionally and making sure to scrape the bottom of the pot so the rice doesn t stick. (Meanwhile, prepare the asparagus, if you are serving it.) Turn off the heat, cover the pot and let the flavors meld until you are ready to dig in. Remove the bay leaves before serving. You can make this up to 2 days in advance, or freeze it for up to 3 months. Slow Cooker Directions: Rub the inside of a slow cooker with the oil, then place all remaining ingredients in the slow cooker. Cook on high for 2 hours, then check the rice for done-ness. If the rice is not completely tender, cook for another 30 minutes. Alternatively, after rubbing the sides with oil, place all remaining ingredients except the rice in the slow cooker and cook on low for 4 hours. Add the rice and cook 1 1/2 hours more, checking for done-ness as above. (If substituting brown rice for white, increase cooking time by 30 minutes.) (Slow cooker cooking times may vary Get to know your slow cooker and, if necessary, adjust cooking times accordingly.) Do Ahead or Delegate: Dice the ham and refrigerate, combine the dry seasonings, chop the onion, celery and bell pepper, or fully prepare and refrigerate or freeze the dish. Flavor Booster: Use 1 tsp. black pepper and serve it with hot pepper sauce, such as Tabasco. Tip: If you re inspired, you can get really creative with the meat you put into jambalaya. In addition to ham, some people incorporate chicken, shrimp, crawfish or even alligator (!) into this dish. Serve with Roasted Asparagus Toss the asparagus spears with the oil, salt and pepper. Roast them on a baking sheet in a single layer at 450 degrees until they are tender and starting to brown, 15-20 minutes. For a delicious alternative, top the asparagus with fresh lemon juice and grated Parmesan cheese after removing it from the oven. Nutritional Information Per Serving (% based upon daily values): Calories 300, Total Fat: 9g, 14%; Saturated Fat: 3g, 13%; Cholesterol: 25mg, 8%; Sodium: 420mg, 18%; Total Carbohydrate: 42g, 14%; Dietary Fiber: 1g, 4%; Sugar: 2g; Protein: 13g Nutrition with side dish(es): Calories 353, Total Fat: 13g, 19.5%; Saturated Fat: 4g, 16%; Cholesterol: 25mg, 8%; Sodium: 565mg, 24%; Total Carbohydrate: 47g, 15.5%; Dietary Fiber: 4g, 13.5%; Sugar: 4g; Protein: 16g Weight Watcher Points: 8 - Weight Watcher Points(+Sides): 10 Copyright 2015 The Six O'Clock Scramble page 5 / 8

Ravioli with Parsley Pesto Prep + Cook: 25 minutes # of Servings: 6 Serving Size: about 1 1/2 cups I was a little skeptical when Scramble member Robyn Muncy suggested I make her pesto recipe using more parsley than basil, and walnuts instead of pine nuts. But, suspecting that she has excellent taste, I plunged ahead and the results were wonderful. Serve it with roasted carrots and with sliced peaches or nectarines for dessert. 20 oz. reduced fat cheese ravioli 1 3/4 cups fresh flat-leaf parsley, tightly packed 1/4 cup fresh basil, tightly packed + a handful of sliced basil for serving 1/2 cup walnuts 3/4 cup shredded Parmesan cheese Ingredients for side dish - Roasted Carrots 1 lb. baby carrots or large carrots, chopped if using large carrots 1 Tbsp. extra virgin olive oil 1/4 tsp. kosher salt Ingredients for side dish - Peaches or Nectarines 4-8 peaches or nectarines, sliced 1 tsp. minced garlic, (about 2 cloves) 1/4 tsp. salt 1/4 tsp. black pepper 2/3 cup extra virgin olive oil 2 tomatoes, chopped 1/8 tsp. black pepper 1/8 tsp. ground ginger (optional) (Start the carrots first, if you are serving them.) Cook the ravioli according to package directions and drain it. Meanwhile, in a food processor or blender, coarsely chop the parsley, 1/4 cup basil, walnuts, Parmesan cheese, garlic, salt and pepper. Then, slowly add the oil and continue to process the pesto until it is well combined. In a serving bowl, gently toss the warm ravioli with one cup of the pesto, reserving the remaining pesto for future use (keeping it in the fridge for up to a week or scooped into an ice cube tray in the freezer for 3 months). Top the ravioli with the tomatoes and a handful of fresh basil. Serve it immediately or refrigerate it for up to 3 days. Do Ahead or Delegate: Cook the ravioli and store it tossed with a little oil to prevent sticking, shred the cheese if necessary and refrigerate, peel the garlic, chop the tomatoes, prepare the pesto and refrigerate, or fully prepare and refrigerate the dish. Flavor Booster: Add 1/4 tsp. red pepper flakes to the blender with the pesto ingredients. Tip: If you have overripe tomatoes, don't throw them away! You can use them to create tomato soup, tomato juice and more. Look here:http://www.wikihow.com/use-an-overripe-tomato for more suggestions and details. Serve with Roasted Carrots Preheat the oven to 450 degrees. In a roasting pan, toss the carrots with the oil, salt, pepper and ginger (optional). Roast the carrots until they are lightly browned, 15-20 minutes, tossing once. To make them in a slow cooker, toss the carrots with the spices and cook on low for 6-8 hours or high for 3-4 hours. Serve with Peaches or Nectarines Slice the peaches or nectarines before serving. Nutritional Information Per Serving (% based upon daily values): Calories 254, Total Fat: 11g, 16%; Saturated Fat: 5g, 24%; Cholesterol: 47mg, 16%; Sodium: 325mg, 13.5%; Total Carbohydrate: 28g, 9.5%; Dietary Fiber: 2g, 5.5%; Sugar: 3g; Protein: 14g Nutrition with side dish(es): Calories 400, Total Fat: 17g, 25%; Saturated Fat: 8g, 36%; Cholesterol: 47mg, 16%; Sodium: 548mg, 22.5%; Total Carbohydrate: 53g, 17.5%; Dietary Fiber: 9g, 28.5%; Sugar: 20g; Protein: 17g Weight Watcher Points: 7 - Weight Watcher Points(+Sides): 11 Copyright 2015 The Six O'Clock Scramble page 6 / 8

Super Foods Salad with Cilantro-Avocado Dressing Prep + Cook: 30 minutes # of Servings: 4 Serving Size: about 1 3/4 cups Believe it or not, this recipe was inspired by a salad I purchased at LAX airport. I was looking for something really healthy after a week of indulgence (not easy at an airport) and found a super foods salad that looked relatively appealing. It was, but I felt I could make it better in my own kitchen. This salad tastes not only super nourishing but is also bursting with flavor--so much so that we scraped the salad bowl clean. Scramble recipe tester Debbie Falkow said, The textures were great together, and I loved the creaminess of the dressing. Each bite had a different mix of flavors and crunch. Serve it with multigrain tortilla chips (we like the ones made by Food Should Taste Good). 1/2 cup quinoa 6 oz. frozen shelled edamame, edamame (1 cup) (make the whole 12 oz. package if you want a healthy snack tomorrow, and measure out 1 cup of cooked edamame to use in the salad) 1 1/4 tsp. salt 1/4 cup extra virgin olive oil 1/2 lemon, juice only, about 2 Tbsp., plus additional for serving 2 Tbsp. orange juice, preferably fresh, or use pomegranate juice 1 avocado, use ¼ in the dressing and dice the remaining ¾ 1/8 cup fresh cilantro, coarsely chopped, or use parsley 1 clove garlic, peeled and halved 1 head (6 oz.) Boston, butter or bibb lettuce, or use chopped kale, baby arugula or spring mix 1/2 orange bell pepper, cored and diced 2 Tbsp. unsalted sunflower seeds, or use pecans or pistachios or nuts of your choice Ingredients for side dish - Multigrain Tortilla Chips 4 oz. multigrain tortilla chips (like the ones made by Food Should Taste Good), (we like the ones made by Food Should Taste Good) Cook the quinoa in 1 cup water for about 10 minutes or until the water is just absorbed. Fluff it and remove it from the heat. Meanwhile, cook the edamame for 5 minutes in about 4 cups of boiling water, adding 1 tsp. of salt to the water to flavor the beans. In a small food processor or blender or using an immersion blender, puree the oil, lemon juice and orange juice, 1/4 avocado, cilantro, 1/4 tsp. salt, and garlic. In a large salad bowl, combine the lettuce, bell pepper, quinoa, edamame, remaining avocado and sunflower seeds. Pour the dressing over everything and toss gently. Serve it immediately. Do Ahead or Delegate: Cook the quinoa and the edamame, juice the lemon, juice the orange if using fresh, chop the cilantro, peel the garlic, prepare the dressing and refrigerate, core and dice the bell pepper. Flavor Booster: Add 4 tsp. of dried cranberries, 1/4 cup pomegranate seeds or a diced orange, use the kale or baby arugula for the greens. Tip: "Super Foods is a term to define a category of foods that are dense in nutrients, vitamins and minerals and have been found to be very beneficial for health and well-being. Check out this list of super foods (http://superfoodlists.com) and try to find ways to incorporate them into your meals and snacks as often as possible. Serve with Multigrain Tortilla Chips Serve with the chips on the side. Nutritional Information Per Serving (% based upon daily values): Calories 355, Total Fat: 25g, 38.5%; Saturated Fat: 4g, 16.5%; Cholesterol: 0mg, 0%; Sodium: 159mg, 6.5%; Total Carbohydrate: 26g, 8.5%; Dietary Fiber: 7g, 26.5%; Sugar: 2g; Protein: 13g Nutrition with side dish(es): Calories 495, Total Fat: 31g, 48.5%; Saturated Fat: 5g, 19.5%; Cholesterol: 0mg, 0%; Sodium: 239mg, 9.5%; Total Carbohydrate: 44g, 14.5%; Dietary Fiber: 9g, 34.5%; Sugar: 3g; Protein: 15g Weight Watcher Points: 10 - Weight Watcher Points(+Sides): 13 Copyright 2015 The Six O'Clock Scramble page 7 / 8

Powered by TCPDF (www.tcpdf.org) GROCERY LIST Staples 1 Tbsp. butter (2) 1 Tbsp. butter or margarine (1S) 6 Tbsp. + 15/16 cup extra virgin olive oil (2) (2S) (3) (3S) (4) (4S) (5) 3 Tbsp. sesame oil (1) (1S) Try www.thescramble.com. Use this promo code: GL30031 for $3 off of 3, 6 or 24 month subscription. TEAR OFF FOR A FRIEND! 3 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed) (1) (1S) 1 1/2 tsp. hot pepper sauce (such as Tabasco) (1) 3 tsp. + 1 Tbsp. + 1-2 tsp. minced garlic (1) (1S) (2) (2S) (4) 1/4 cup panko or traditional bread crumbs (use wheat/gluten-free if needed) (2) Spices * 2 tsp. salt (optional) (1S) (2) (4) (5) 1/2 tsp. kosher salt (3S) (4S) 3-4 bay leaves (3) 1/2 tsp. dried thyme (3) 5/8 tsp. + 1/2-1 tsp. black pepper (2) (3) (3S) (4) (4S) Meat and Fish 3 lbs. skinless bone-in dark meat chicken, such as drumsticks, thighs and/or wings (1) 1 lb. large shrimp, peeled and deveined (preferably US or Canadian farmed or wild shrimp) (2) Refrigerated/Frozen Section 3/4 cup shredded Parmesan cheese (4) * 2 Tbsp. grated Parmesan cheese (optional) (2) 2 Tbsp. orange juice (5) Produce 1 lb. baby carrots or large carrots (4S) * 2 scallions (optional) (1) 1 medium yellow onion (3) 1/2 orange bell pepper (5) 1 green bell pepper (3) 3-4 stalk celery (3) 2 tomatoes (4) 1 cup cherry tomatoes (2) 1 head (6 oz.) Boston, butter or bibb lettuce (5) 9-12 oz. baby spinach (2S) 1 clove garlic (5) Shelved Items 2 cups white rice (3) 1-2 cup white or quick-cooking brown rice (2S) 1/2 cup quinoa (5) 4 oz. multigrain tortilla chips (like the ones made by Food Should Taste Good) (5S) 32 oz. reduced-sodium chicken or vegetable broth (3) 1/3 cup hoisin sauce (1) 1/2 tsp. Chinese Five Spice powder or ground cloves (1) * 1/8 tsp. ground ginger (optional) (4S) 1/2 tsp. ground cumin (3) 1 tsp. dry mustard (3) 1 Tbsp. toasted sesame seeds (1) 12 oz. smoked ham, turkey kielbasa or vegetarian sausage (use wheat/gluten-free if needed) (3) 20 oz. reduced fat cheese ravioli (4) 6 oz. frozen shelled edamame (5) 1 Tbsp. fresh ginger (1) 1/4 cup fresh basil (4) 1/8 cup fresh cilantro (5) 3 Tbsp. + 1 3/4 cups fresh flat-leaf parsley (2) (4) 1 lb. broccoli (1S) 1 bunch asparagus (3S) 4-6 ears corn (1S) 1 avocado (5) 3/4 lemon (2S) (5) * 1/4 lime (optional) (1S) 4-8 peaches or nectarines (4S) 3 Tbsp. rice vinegar (1) 1-2 Tbsp. dried currants or dried cranberries (2S) 1-2 Tbsp. pine nuts (2S) 1/2 cup walnuts (4) 2 Tbsp. unsalted sunflower seeds (5) The above ingredients will make (1) = Grilled Sesame Chicken, (1Sa) = Grilled Corn on the Cob, (1Sb) = Sesame Stir-Fried Broccoli, (2) = Garlic Crusted Shrimp with Cherry Tomatoes, (2Sa) = Mediterranean Rice, (2Sb) = Lemony-Garlic Spinach, (3) = Scrambalaya (Cajun Jambalaya with Smoked Ham), (3S) = Roasted Asparagus, (4) = Ravioli with Parsley Pesto, (4Sa) = Roasted Carrots, (4Sb) = Peaches or Nectarines, (5) = Super Foods Salad with Cilantro-Avocado Dressing, (5S) = Multigrain Tortilla Chips, * - Includes ingredients that are optional. Copyright 2015 The Six O'Clock Scramble page 8 / 8