Category Archives: The Shopping List

Week 3: Basil pesto

I’m excited for Week 3 because it’s the first week that we’re using different proteins each night.

Not that I’ve been bored with chicken the first week or pork the second, but I’m a big beef eater and I haven’t had much beefy deliciousness to speak of lately.

But beef comes on night two. There’s a fantastic meal before that (and one after for that matter, too):

Meal 1: Roasted Chilean sea bass topped with basil pesto in tomato broth with squash and cherry tomatoes

Meal 2: Whole wheat penne pasta with basil pesto, balsamic marinated skirt steak and portobello mushrooms, cherry tomatoes and fresh mozzarella

Meal 3: Chicken caprese panini with basil pesto, heirloom tomato and fresh mozzarella

Our list is good for two portions of each meal. I double mine so I always have leftovers for the next day.

The shopping list is after the jump. Continue reading Week 3: Basil pesto

Week 2: Pork, figs and wine

It was all about chicken and apple last week, so Chef Brian decided to switch it up. We’ve got a new protein (pork!) and new fruits to experiment with too (figs and pears).

Plus, you can’t go wrong when you’re cooking with wine:

Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce

Meal 2: Thyme-crusted roasted pork panini with balsamic fig jam, bacon and arugula

Meal 3: Grilled pork chop with grilled asparagus over wild rice with almonds and fig, port and balsamic reduction

Our list is good for two portions of each meal. I double mine so I always have leftovers for the next day.

The shopping list is after the jump. Continue reading Week 2: Pork, figs and wine

Week 1: Chicken and apples

Update: Grab some extra chicken stock.

Chef Brian thought he’d kick off the festivities with recipes that celebrate fall flavors.

I’m a fan of Thanksgiving so I was all ears until he informed me that “pumpkin pie” isn’t a flavor.

His first menu features lots of apples paired with rosemary-and-thyme-marinated chicken breast.

It’s not pumpkin pie, but it’ll do:

Meal 1: Grilled herb chicken with quick-braised kale over caramelized apple and sweet potato puree with sweet and sour apple reduction

Meal 2: Grilled herb chicken panini with apple butter, caramelized onions and Gruyere

Meal 3: Grilled herb chicken with sauteed spinach over wild rice and chicken sausage stuffing

Our list is good for two portions of each meal. I doubled mine so I always have leftovers for the next day.

The shopping list is after the jump. Continue reading Week 1: Chicken and apples

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