July 9-July 15
(Underlined items are recipes below)
Monday: Eat Out at Jay Berry’s
Tuesday: Veggie Fest- Baked Beet and Brown Rice Salad, Green Bean and Potato Curry, Kale with Salt and Lemon
Wednesday: Amish Country Casserole, Green Salad
Thursday: Golden Summer Soup, Bread
Friday: Fried Rice Friday-Chicken
Saturday: BBQ Beef Sammies, Fries, Broccoli Salad
Sunday: TBD
Recipes:
Golden Summer Soup
| 1 1/2 | cups chopped onions |
| 2 | tablespoons canola oil |
| 1 | cup peeled and diced carrots |
| 2 1/2 | cups peeled and diced sweet potatoes, divided |
| 3 | cups water, divided |
| 3 | cups vegetable stock or vegetable broth, divided |
| 4 | cups diced summer squash |
| 2 | cups frozen corn kernels |
| 1/2 | teaspoon turmeric |
| 4 | teaspoons fresh lemon juice |
| 2 | teaspoons salt, to taste |
| 1 | tablespoon chopped fresh sage (or 1t. dried) |
| fresh ground pepper, to taste | |
| grated monterey jack cheese or low-fat sour cream | |
| chopped fresh parsley |
In a big soup pot, saute/stir the onions in hot oil, over medium-high heat for 2 mintues. Add in the carrots and 1 3/4 cups sweet potatoes; saute/stir for 1-2 minutes. Add in 1 1/2 cups water and 1 1/2 cups vegetable stock; cover and bring to a boil. Reduce the heat and simmer for 10 minutes or until potatoes are soft. Puree the mixture in a blender (or use an immersion blender) until mixture is smooth; set aside. Bring the remaining water and vegetable stock to a boil. Add in the remaining sweet potatoes; let simmer for 5 minutes. Add in the yellow squash, corn, turmeric, lemon juice and salt to taste; cover and simmer for 10 minutes. Add in the sage and reserved puree; stir to combine. Add in pepper to taste. Continue simmering until well heated.
To serve, ladle into individual serving bowls; sprinkle grated Monterey Jack cheese on top or spoon a dollop of sour cream on top. Sprinkle with chopped fresh parsley.
Baked Beets and Brown Rice Salad Recipe
1 pound red beets
2 1/2 Cups Cooked Short Grain Brown Rice
2 Tbs Extra Virgin Olive Oil
1 Tbs Freshly Squeezed Lemon Juice
1 tsp Raspberry Vinegar, more if needed (I just used red wine vinegar)
1/4 tsp Salt, plus more if needed
2 Tbs Thinly Sliced Scallion Greens (optional)
2 Tbs Pine Nuts, for garnish
Preheat the oven to 375 degrees. Trim off any beet greens, leaving about a half-inch of stem intact. Rinse the beets. Wrap each beet individually in a tightly sealed aluminum foil packet. Set the beets on a foil-lined baking pan and bake until you can easily pierce them to the center with a paring knife, approx 60-90 minutes. (You can pierce the beets right through the foil.)
When they are cool enough to handle, gently rub the foil of each still-sealed packet against the beet. Slip off the beet skins along with the foil. Trim off the tail and stems ends. Cut the beets into 1/4-inch dice and set them in a bowl or storage container. Add the rice and toss until the rice is “dyed” beet red.
In a small bowl, whisk together the oil, lemon juice, vinegar, and salt. Toss the dressing with the beets. Adjust the seasonings, adding more vinegar and or salt, if needed, to intensify the flavors. Let the salad sit until the grains absorb some flavor, about 15 minutes. Stir in the scallion greens (if using) just before serving. Garnish with pine nuts. Serve at room temperature.
Green Bean and Potato Curry
1c. oil
curry powder to taste
3 fresh tomatoes, diced
1t. salt
1t. ginger
1t. garlic
1t. chili powder
7oz. cut green beans
7 baby white potatoes
1c. water
Steamed rice
Heat oil in saucepan. Lower heat and add curry posder. Add tomatoes and stir fry 3-5 minutes. Add remaining spices. Add green beans and potatoes and cook 5 minutes. Add water and cook until potatoes are cooked through. Remove excess water and add rice. Heat throughout.