Tuesday
Pesto with green beans and potatoes (recipe in comments)
Sauteed grape tomatoes with garlic
Hot tea
Peppermint ice cream
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This is a slightly different way to enjoy pesto and is good with both store bought pesto or homemade. It seems a bit heartier and better for fall and winter. We still have close to a foot of snow on the ground, so hearty seems good. We tried this with frozen French green beans for the first time, as the fresh green beans this week looked "manky". I think it turned out very well! As seems to be a theme, this is an easy dinner that doesn't feel like "fast food". Putting a few servings of pesto in your freezer is a very worthwhile summer job!
Prep Notes
Difficulty: Super easy
Chopping: Potatoes and trim green beans
Time: 20 minutes
Make ahead: Yep, this stores well. You might need to add some water as you warm it to keep it moist.
Reaction
J: "You can't have too many starches."
M: "Make your own miracle - pesto in winter!"
Showing posts with label Another chance to eat organic potatoes. Show all posts
Showing posts with label Another chance to eat organic potatoes. Show all posts
Tuesday, December 18, 2007
Friday, December 7, 2007
Friday
Cheddar, corn and potato chowder (recipe in the comments)
Baguette
Steamed haricot vert, wax beans, and baby carrots in Dijon vinaigrette
Soft mints
Gingerbread spice tea
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This was one of the first recipes we made from Whole Foods' "Meals for 4 Under $15". It was fantastic and I say that as someone who made it with a four month old! We love chowders, as regular readers may be noticing (just wait for the Plum Island clam chowder - holy god!), and this is no exception. It's filling and homey, without making you feel like you've eaten a large stone. This is also a favorite of T's and makes enough leftovers for him to have several meals even if M and I have it for lunch one day. Thus, it's become a great Friday dinner, so we don't have to think about lunch plans for Saturday or Sunday. It also freezes quite well. Keep it chunky (don't immersion blend to maintain a very nice rustic texture and don't omit the parsley. Even though it's only a garnish, the flavor infuses the whole soup.
Prep Notes
Difficulty: Moderate
Chopping: Onion, potato, parsley
Time: 40 minutes (not all active)
Make ahead: Absolutely.
Reaction
J: "Chowder, Chowder, Chowder!" - (chant like you would "Toro, Toro, Toro!"
M: "Hearty goodness."
Cheddar, corn and potato chowder (recipe in the comments)
Baguette
Steamed haricot vert, wax beans, and baby carrots in Dijon vinaigrette
Soft mints
Gingerbread spice tea
______________________________________________________________
This was one of the first recipes we made from Whole Foods' "Meals for 4 Under $15". It was fantastic and I say that as someone who made it with a four month old! We love chowders, as regular readers may be noticing (just wait for the Plum Island clam chowder - holy god!), and this is no exception. It's filling and homey, without making you feel like you've eaten a large stone. This is also a favorite of T's and makes enough leftovers for him to have several meals even if M and I have it for lunch one day. Thus, it's become a great Friday dinner, so we don't have to think about lunch plans for Saturday or Sunday. It also freezes quite well. Keep it chunky (don't immersion blend to maintain a very nice rustic texture and don't omit the parsley. Even though it's only a garnish, the flavor infuses the whole soup.
Prep Notes
Difficulty: Moderate
Chopping: Onion, potato, parsley
Time: 40 minutes (not all active)
Make ahead: Absolutely.
Reaction
J: "Chowder, Chowder, Chowder!" - (chant like you would "Toro, Toro, Toro!"
M: "Hearty goodness."
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