Fresh, Real Food In a Hurry!: June 2017

Fresh, Real Food In a Hurry!: June 2017 Shopping List Please buy organic when and if you can. 1.5 lbs ground beef/sirloin 6 (approx.1.5 lbs) boneless, skinless chicken breasts Fresh Herbs: Always check the fridge first 1 bunch parsley, for 1 tablespoon 1 bunch chives, for 3 tablespoons 1 bunch dill, for 1 tablespoon 1 bunch basil, 24 leaves 1 bunch thyme, for 3 sprigs (parsley is fine too) Bakery 1 loaf Italian or French bread 4 whole grain or brioche buns 1 baguette Dairy 4 slices provolone or cheddar for burgers ½ cup sour cream ½ cup buttermilk 4 oz ricotta salata (dry) or feta 8 oz ricotta cheese Produce Combo for dipping - your favorites- bell pepper, zucchini, carrots, celery 1 tomato, for slicing 3 medium red Bermuda onions 1 package of alfalfa sprouts 1 small yellow onion 1 carrot 1 stalk of celery 1 head garlic for 7 cloves 1 lemon 2 nectarines 2 apricots 2 English cucumbers 3 red bell peppers 4 plum tomatoes 1 head romaine lettuce 1 cup grape tomatoes 2 ears yellow or white fresh corn Dry

Real mayonnaise, for ½ cup 1 cup farro 6 tablespoons pine nuts Hazelnut oil, for 4 tablespoons 24 oz tomato juice 1 tablespoon pepitas, pumpkin seeds From Your Pantry ***ALWAYS CHECK THIS LIST IT CHANGES*** Olive oil, ¼ cups Balsamic, 1 tablespoon White wine vinegar, ½ cup White balsamic vinegar, 1 tablespoon Worcestershire, 1 tablespoon Salt, Kosher Pepper Burgers with Spicy Ranch: June 2017 Monday: Burgers with Spicy Ranch Cheeseburgers are always a good go-to on a busy Monday night. In stead of fries, try these veggies with homemade ranch - maybe add a little adobo sauce that you probably have in the fridge. NOTE: The ranch dressing recipe below is a doubler. Reseve half and add the herbs. Seal tightly and keep in the fridge for use later in the week. Serves: 4 Prep: 25 Cooking:10 Ingredients For the Burgers 1.5 lbs ground beef/sirloin Kosher salt Freshly ground pepper 4 slices cheddar or provolone cheese 1 tomato for slicing Sliced red onion, optional 1 package alfalfa sprouts 4 whole grain or brioche buns For the Veggies Any combo you like - zucchini, bell pepper, carrots, etc. For the Dressing

2 small cloves garlic, minced ½ cup sour cream or thick plain yogurt ½ cup mayonnaise ¼ cup buttermilk (plus more for thinning) 2 teaspoons white wine vinegar or lemon juice ½ teaspoon salt ¼ teaspoon pepper 1-2 teaspoons adobo, optional 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh dill 1 teaspoon chopped chives Salt and pepper to taste Cooking Instructions 1 Preheat your grill to high and with the lid closed. 2 Place the ground beef in a medium bowl and add 1 2 tsp salt and pepper; go light on the salt here because you re going to add more. 3 Carefully, with cold, wet hands mix the seasonings into the meat and then form it into 4 patties that are about ½ thick and slightly wider than the buns you are using. 4 With your thumb, make a depression halfway into the middle of each burger. Season the patties on both sides with salt and pepper. Set aside. 5 Slice the zucchini, bell pepper, carrots and celery into 4 x 1 pieces. Keep chilled. 6 Make the dressing. In a bowl, combine the garlic with sour cream, mayonnaise and buttermilk. Add more buttermilk to thin for a pourable dressing (or less for a dip). 7 Add the vinegar, salt and pepper. 8 At this point, split the dressing into two vessels. 9 Add frsh herbs to one, then seal and store it in the fridge for use later in the week. 10 To the other, add 1-2 teaspoons chipotle adobo sauce optional. 11 Now place the burgers on the grill, close the lid, and cook for 4 minutes. 12 Turn the burgers and cook for an additional 4 minutes for a medium-pink. 13 Grill onions now - if using. 14

Add the cheese when there are just 2 minutes to go. 15 After you transfer the burgers to a board to rest, place the buns, cut side down on the grill for just 1 minute to toast. 16 Serve burgers immediately with onion, tomato, sprouts and a smear of ranch. Serve veggies with dip. Poached Chicken and Farro with Stonefruit : June 2017 Tuesday: Poached Chicken and Farro with Stonefruit If you have one secret weapon to combat the dinnertime blues it should be poached chicken. This is a simple method that produces juicy, flavorful chicken for shredding into soups, salads, enchiladas, etc. This recipe calls for double the amount of chicken as we are using the rest later in the week. Serves: 4 Prep: 15 Cooking: 30-40 Ingredients For the Chicken ½ medium yellow onion, halved 1 medium carrot, cut into thirds 1 celery stalk, cut into thirds 2 garlic cloves, peeled 1/2 lemon, sliced (optional) 1 teaspoon coarse salt 1 teaspoon black peppercorns 3 sprigs thyme or parsley 1 lb boneless, skinless chicken breast halves For the Farro 1 cup farro ½ teaspoon salt 6 tablespoons pine nuts 2 nectarines, chopped 2 apricots, chopped 4 ounces ricotta salata or feta, finely crumbled 16 basil leaves, minced 2 tablespoons hazelnut oil 1 tablespoon white balsamic vinegar ½ teaspoon ground black pepper ½ teaspoon salt

Cooking Instructions Prep Opportunity Chop nectarines and basil. Grate the cheese. Cover and keep refrigerated until ready to combine. In fact, the salad can be made a day ahead. 1 Pour the farro and salt into a large saucepan, cover with water by 3-4", and bring to a boil over high heat. 2 Reduce the heat to low and simmer until tender, about 30-40 minutes until just al dente. 3 Meanwhile, in a large pan or pot, combine onion, carrots, celery garlic, lemon, salt, pepper and thyme. Add water to cover by 1. 4 Bring to a boil over high. 5 Add chicken breasts and bring to a boil. 6 Cook 3 minutes, then cover the pot and remove from heat. 7 Let stand until chicken is cooked through, 15 to 18 minutes. 8 While the chicken stands, mince the 6 basil leaves and combime with 2 tablespoons of hazel nut oil. Set aside. 9 Remove chicken from poaching liquid immediately and rest on cutting board. 10 Chop nectarines, apricots and basil. 11 Grate or crumble the cheese. 12 Optional step: Scatter the pine nuts in a large, dry skillet and set it over medium heat. Cook, stirring often, until lightly toasted and fragrant, about 4 minutes. Set aside. 13 Drain farro in a sieve or colander, then run under cool water to stop the cooking. Drain thoroughly. 14 In a large bowl, combine cooked farro, pinenuts, nectarines, apricots, ricotta salata, basil, oil, vinegar, salt, and pepper. 15 Slice chicken, drizzle with the basil/hazelnut oil, and serve over a nice mound of farro salad. Gazpacho and Ricotta Crostini: June 2017 Wednesday:

Gazpacho and Ricotta Crostini Most gazpacho attempts result in something akin to cold pizza sauce bleck. Not this one! It is fresh and bright, slightly sweet from the tomatoes and tangy from the vinegar. And, when combined with the mild, creamy ricotta it s a treat. Bonus: This is a perfectly impressive, make ahead, first course for you next dinner party. Or, maybe served in a shot glass with a cold, poached shrimp and a icy vodka float? Yesss. Serves: 4-6 Prep: 25 Cooking: 5 Ingredients For the Gazpacho 1 English cucumber, halved and seeded, but not peeled 2 red bell peppers, cored and seeded 4 plum or campari tomatoes 1 red onion 3 garlic cloves, minced 24 oz tomato juice ¼ cup white wine vinegar 1 tablespoon Worcestershire ¼ cup good olive oil ½ tablespoon kosher salt 1 teaspoons freshly ground black pepper For the Crostini 1 baguette 8 oz ricotta cheese Fresh pepper 2 tablespoons chives, chopped or snipped fine Cooking Instructions Prep Opportunity The soup is best made a few hours to a day ahead and served chilled. 1 Preheat the oven to 400º. 2 Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1 pieces. 3 Reserve 1 tablespoon of each vegetable, chop fine and combine in a small bowl. Set aside to garnish the soup. 4 Process each vegetable in the food processor individually- do not puree.

5 As each is processed, transfer all to a large mixing bowl. 6 To the bowl add the garlic, tomato juice, vinegar, Worcestershire, olive oil, salt, and pepper. 7 Mix well and chill. 8 Slice baguette into ½ slices and toast in the oven for 5 minutes. 9 Spread 1 tablespoon ricotta on top of each crostini. 10 Sprinkle with pepper and chives. 11 Serve soup in bowls with a tablespoon of chopped veggies as garnish and crostini on the side. Chopped Salad with Herbed Ranch Dressing : June 2017 Thursday: Chopped Salad with Herbed Ranch Dressing I discovered this dressing recipe when we had one of my kid s pals over for dinner. She only ate chicken dipped in ranch dressing. I quickly googled the ingredients and it was a hit phew! I have posted our biscuit recipe on the blog in case you want to add them to your dinner tonight. Serves: 4 Prep: 20 Cooking: 0 Ingredients For the Salad 8 oz poached chicken breast, cubed 2 cups coarsely chopped romaine lettuce 1 cup grape tomatoes, halved 1 English cucumber, peeled, seeded, and diced 1 small red bell pepper, diced 1 small red onion, diced 1 cup fresh boiled or roasted corn, optional 1 tablespoon pepitas, optional For the Dressing 2 small clove garlic, minced ½ teaspoon salt ½ cup sour cream or thick plain yogurt ½ cup mayonnaise ½ cup buttermilk (plus more for thinning) 2 teaspoons white wine vinegar or lemon juice

2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh dill 1 teaspoon chopped chives Salt and pepper to taste Cooking Instructions Prep Opportunity If you didn't before, make the dressing. In a bowl, combine the garlic with sour cream, mayonnaise and buttermilk. Add more buttermilk to thin for a pourable dressing (or less for a dip). Add the vinegar and herbs and season with salt and pepper. The dressing will keep in the fridge for several days. The flavors will meld and get better; stir again before serving.