Weekly Menu Plan 31

by Jennifer

‘Tis the season for corn…and more zucchini!

Monday – Spicy Barbecued Shrimp, Quinoa with Fresh Corn and Scallions

Tuesday – Grilled Vegetable Pizza

Wednesday – Green Gazpacho

Thursday – Orecchiette with Creamy Herb Ricotta Sauce, Grilled Zucchini Pepper Salad

Friday – Corn Chowder with Crab and Avocado

Saturday – Fresh Corn and Pepper Jack Pizza, Cucumber and Melon Salad with Pepper and Lime, S’mores Pizza

Sunday – Roasted Eggplant & Feta Dip, Better-than-Pita Grill Bread, Crudites

Grocery

Produce

  • fresh herbs of your choice (1/3 cup needed, I used chives, oregano, sage, thyme)
  • zucchini – 2 small for Tuesday’s dinner, 1 1/4 – 1 1/2 lbs for Thursday’s dinner
  • 5 red peppers
  • yellow pepper
  • 2 green peppers
  • fresh basil, LOTS
  • celery
  • corn – 3 large ears for Monday’s dinner, need 4 cups fresh kernels for Friday’s dinner (about 8 ears), and 3 – 4 ears for Saturday’s dinner
  • avocado
  • 2 red onions
  • large tomato
  • 2 bunches scallions
  • cilantro
  • parsley
  • 2 limes
  • cantaloupe
  • 3 large cucumbers plus 1 1/4 lbs cucumbers
  • 2 jalapenos
  • 5 oz baby spinach
  • crudites of your choice for Sunday’s dinner
  • 1 medium eggplant

Dairy

  • fresh whole milk ricotta (small)
  • Pecorino Romano cheese
  • pizza dough (unless you make your own…then you’ll need all-purpose flour, whole wheat flour, cornmeal, and yeast, all of which should be in your pantry anyway!) – about 3 lbs total
  • shredded mozzarella cheese (need 3 cups)
  • shredded Cheddar cheese
  • 8 oz Pepper Jack cheese
  • nonfat plain Greek yogurt (small)
  • 4 oz crumbled feta cheese

Pastas, Grains, Legumes

  • 1 lb. orecchiette
  • quinoa
  • stale white bread (pantry??), need 3 slices
  • graham crackers

Cans, Bags, Bottles and Jars

  • 13.5 oz. can light coconut milk
  • vegetable broth
  • kalamata olives (preferably pitted)
  • ketchup (preferably without high fructose corn syrup)
  • molasses
  • walnuts
  • sweetened condensed milk
  • 7 oz jar marshmallow fluff (preferably one without high fructose corn syrup)

Freezer Section/Fish Counter (which may not be near each other, but you can buy fish/seafood at either place!)

  • 8 oz lump crab meat
  • 2 lbs large shrimp

Pantry Staples

  • extra-virgin olive oil
  • vegetable oil
  • freshly ground black pepper
  • kosher salt, sea salt
  • balsamic vinegar
  • sherry vinegar
  • red wine vinegar
  • brown sugar
  • sugar
  • unsalted butter and/or ghee
  • onions
  • garlic, lots
  • sesame oil
  • low-sodium soy sauce
  • chile paste with garlic
  • cornmeal
  • cayenne pepper
  • all-purpose flour
  • yeast
  • eggs
  • chocolate chips

Spicy Barbecued Shrimp, Quinoa and Fresh Corn with Scallions

by Jennifer

Both of these recipes are family favorites. The shrimp are spicy, so consider decreasing the chile paste if you’re making this for those who prefer less heat.  Any leftover sauce can be refrigerated for future use with chicken, fish, or tofu.  Serves 4 – 6.

Spicy Barbecued Shrimp – from Cooking Light

  • 2 lbs large shrimp, peeled and deveined
  • 1 cup sliced scallions
  • 1 cup ketchup
  • 1/2 cup molasses
  • 1/4 cup water
  • 1/4 cup low-sodium soy sauce
  • 4 tsp sesame oil
  • 2 – 4 tsp chile paste with garlic
  • 4 garlic cloves, chopped

Combine scallions through garlic in a large bowl;

add shrimp and marinate in the refrigerator for at least 15 minutes and up to 2 hours.  Prepare grill.

Thread shrimp on skewers and

grill 3 minutes per side, or until done.  While shrimp are grilling,

pour reserved marinade into a saucepan and boil for 2 minutes;  simmer until shrimp are ready to serve.   Serve shrimp with barbecue sauce on the side.

Quinoa and Fresh Corn with Scallions – from Vegetarian Cooking for Everyone by Deborah Madison

  • 2 cups water
  • 1/2 tsp salt
  • 1 cup quinoa
  • 1 TBS unsalted butter or ghee
  • kernels from 3 large ears of corn
  • 1/2 cup sliced scallions, whites and some of the greens
  • salt and freshly ground black pepper to taste
  • 1/3 cup shredded Cheddar cheese

Bring 2 cups water and 1/2 tsp salt to a boil in a medium pot;  add quinoa, cover, lower heat to simmer and let cook for 15 minutes.

Turn off heat and let quinoa sit, covered, for 5 minutes;  fluff with a fork.  Meanwhile, melt butter or ghee in a skillet over medium-high heat.

Add corn and scallions and cook, stirring frequently, for 3 minutes.

Season with salt and pepper, then stir into the quinoa.  Serve quinoa sprinkled with cheese.

Grilled Vegetable Pizza

by Jennifer

This recipe makes 2 12-inch pizzas, which may serve anywhere from 4 – 6 people.  I made a quick cucumber salad on the side:  I sliced some cucumbers lengthwise, scooped out the sides, sliced them into pieces, then tossed them with a little extra-virgin olive oil, sherry vinegar, salt and black pepper.

  • about 1 1/2 lbs pizza dough, divided in two, homemade or storebought
  • Garlic Oil (chop a bunch of garlic, cover it generously with olive oil, store in fridge until you need it, keeps well so make a lot!)
  • 1 large red onion, thickly sliced into rounds
  • 2 small zucchini, each sliced lengthwise into thirds
  • 1 red pepper, cut into 4 pieces
  • 1 yellow pepper, cut into 4 pieces
  • 1 cup pitted kalamata olives, divided
  • 3 cups shredded mozzarella cheese, divided
  • 1 large tomato, seeded and chopped
  • handful of basil, chopped

Prepare grill;  if you plan to cook the pizzas on a stone in the oven, preheat the baking stone at 450 degrees for a good 30 minutes.

Toss zucchini and peppers with a little Garlic Oil;  brush some on the onion rounds.

Grill until tender, turning once, about 3 – 4 minutes per side, a little longer for the onions.

Transfer vegetables to a cutting board and when cool enough to handle, chop into bite-size pieces.

Making one pizza at a time, roll out pizza dough and place dough on a cornmeal-dusted pizza paddle or the reverse side of a baking sheet.

Slide dough onto the grill and grill, covered if gas, for about 3 minutes, or until the top is puffed and there are grill marks on the bottom.

Slide the crust out back onto the paddle, flip it over and brush it with Garlic Oil.

Scatter half of the vegetables over the crust, followed by half the olives

and half the cheese, then slide it back onto the grill for another 3 – 4 minutes, or until the cheese is melted and there are grill marks on the bottom.  (Conversely, brush dough with Garlic Oil and put toppings on first before sliding dough onto the baking stone in the oven;  bake for 10 – 15 minutes, or until cheese is melted and the crust is cooked through.)

Sprinkle half the tomatoes and half the basil on top of each pizza before slicing and serving.  You can keep one pizza warm in a 200 degree oven while you bake the second one, or you could start eating the first one while the other is baking!

Green Gazpacho

by Jennifer

This delicious version of gazpacho takes advantage of all the green peppers and cucumber we’ve been getting from our CSA, plus has the added advantage of protein and iron from the walnuts and spinach.  Give it at least 30 – 60 minutes to chill in the fridge before serving, or you can do what Yotam Ottolenghi does, and puree in 9 oz of ice cubes.  Below is my adaptation of his recipe from Plenty, and serves 6.

  • 2 celery stalks
  • 2 green peppers
  • 1 1/4 lb cucumbers, peeled and seeded
  • 3 slices stale white bread, crusts removed
  • 1 jalapeno
  • 2 garlic cloves
  • 1 tsp sugar
  • 1 1/2 cups walnuts, lightly toasted
  • 5 oz baby spinach
  • 1 cup basil leaves
  • 2 TBS chopped parsley
  • 4 TBS sherry vinegar
  • 3/4 cup extra-virgin olive oil
  • 3 TBS plain nonfat Greek yogurt
  • 2 cups cold water
  • 2 tsp salt
  • freshly ground black pepper

Roughly chop the celery, peppers, cucumber, bread, jalapeno and garlic.  Working in batches and

transferring to a bowl, puree everything in a blender or food processor.  Chill for at least 30 – 60 minutes, or if serving immediately, puree in 9 oz ice cubes as well.  If the soup seems too thick for your liking, add a little cold water before serving.

 

Orecchiette with Creamy Herb Ricotta Sauce, Grilled Zucchini Pepper Salad

by Jennifer

This dinner was yummy, even though the yellow plate doesn’t do it justice eye appeal-wise.  Get the salad started first as it can sit for a bit (and gets better with the sitting).  For parents of young kids, two of my three (the third is pretty selective, but he did eat some) had huge helpings of the pasta and loved it.  Serves 4 adults.

Orecchiette with Creamy Herb Ricotta Sauce

  • 1 lb orecchiette
  • 3/4 cup fresh whole milk ricotta
  • 3/4 cup freshly grated pecorino Romano cheese
  • 1/3 cup chopped fresh herbs – I used about half chives, and half a mix of oregano, sage and thyme
  • 1 TBS extra-virgin olive oil
  • freshly ground black pepper to taste

Bring a large pot of salted water to a boil;  cook pasta until al dente according to package directions.  Before draining the pasta, reserve 1/2 cup cooking water.

In a large bowl combine ricotta through black pepper.

Stir in pasta and reserved cooking water, mixing well, then serve hot.

Grilled Zucchini Pepper Salad – from Gourmet magazine

  • 1 1/4 – 1 1/2 lbs zucchini, cut lengthwise into 1/4”-thick slices
  • 2 red bell peppers, cut into four pieces each
  • 1/4 cup extra-virgin olive oil, divided
  • 2 TBS balsamic vinegar
  • 2 tsp packed light brown sugar
  • 2 TBS chopped basil
  • salt and freshly ground black pepper

Prepare grill for medium to medium-high cooking.  Toss zucchini and peppers with 2 TBS oil and salt and pepper to taste.

Grill vegetables 3 – 4 minutes per side, until just tender and grill marks appear.  Transfer peppers to a bowl and cover with plastic wrap for 10 minutes.  Peel peppers and cut into 1” pieces;  slice zucchini into 1” pieces as well.

In a medium bowl whisk together remaining 2 TBS oil, vinegar, brown sugar, and salt and pepper to taste.

Add vegetables and basil, mixing well to coat, and let sit for 15 minutes before serving.

Corn Chowder with Crab and Avocado

by Jennifer

This chowder recipe comes from my friend, Laura;  I added the crab and avocado on top.  For anyone averse to either of those, you could sprinkle some finely chopped chives on top.  I served this with a mixed salad and challah.  Serves 4.

  • 2 TBS unsalted butter
  • 1 large onion, chopped
  • 1 red pepper, chopped
  • 1/2 cup finely chopped celery
  • 4 cups fresh or frozen corn (if fresh, cut kernels off cobs vertically into a bowl)
  • 1 TBS chopped fresh basil (or 1/2 tsp dried)
  • 1 tsp kosher salt
  • freshly ground black pepper to taste
  • 1 cup vegetable broth
  • 1 13.5-oz can light coconut milk
  • 8 oz lump crab meat, drained and picked through
  • 1 avocado, cubed

Melt butter in a large pot over medium heat.  Add onions, peppers and celery and cook, stirring occasionally, until vegetables start to become tender, about 5 – 7 minutes.

Add corn, basil, salt and pepper and continue to cook, stirring often, for another 10 minutes.

Add broth and coconut milk, simmering and stirring frequently, for 10 minutes.

Puree half the soup, either with an immersion blender, or by ladling out half of the vegetables and broth and pureeing in a blender, then returning pureed soup to the pot.

Divide soup among 4 bowls, then divide crab and avocado, sprinkling on top.

Fresh Corn and Pepper Jack Pizza, Cucumber and Melon Salad with Pepper and Lime

by Jennifer

While I’m a huge fan of grilling pizzas, it was raining tonight and I decided to use the pizza stone in the oven.  Preheat the oven and stone to 450 degrees for at least 30 minutes before you bake the pizza;  keep the oven on to make the S’more Pizza for dessert.  FYI, margaritas went well with the spicy pizza!  This makes one 12” pizza (I made another 12” cheese pizza for my kids, though my oldest preferred this one) and with the salad will serve 4.

Fresh Corn and Pepper Jack Pizza

  • corn kernels from 3 – 4 ears corn (hold corn vertically in a bowl, and cut off the kernels from all sides down into the bowl)
  • 1 large onion, chopped
  • 1 TBS olive oil
  • salt and freshly ground black pepper
  • Garlic Oil (a bunch of garlic, chopped, covered generously with olive oil, keeps in fridge)
  • 2 cups shredded Pepper Jack cheese
  • 11 oz pizza dough
  • Cornmeal for pizza paddle
  • 2 TBS roughly chopped cilantro

In a large skillet over medium heat, saute the onions in the olive oil for 5 minutes;  add the corn and saute for another 3 minutes, seasoning with salt and pepper.

Roll out the pizza dough to a 12” circle, and place on a pizza paddle or inverted baking sheet sprinkled with cornmeal. Brush dough generously with Garlic Oil.

Top dough with corn mixture.

Sprinkle cheese on top, then slide pizza onto hot pizza stone and bake for 10 minutes, or until crust is golden on the bottom and cheese is melted and golden on top.

Before serving sprinkle with cilantro.

Cucumber and Melon Salad with Pepper and Lime – adapted from Deborah Madison’s Vegetarian Cooking for Everyone

  • 3 large cucumbers, seeded, quartered lengthwise and sliced into bite-size pieces
  • 1 cantaloupe, seeded and cut into bite-size pieces
  • juice of 2 limes
  • salt and freshly ground black pepper

Combine all ingredients and let sit at room temperature for 10 minutes before serving.