This was the first time I had ever prepared gnocchi. I like it, but most of the time I think it is a big heavy. However, it is one of Patrick’s favorites and this recipe is different from the typical way gnocchi is prepared so I tried it. It was really tasty. I used chicken sausage, but I have a feeling regular pork sausage would be even better. You would have to cook the sausage for a bit longer, but probably only a few minutes.
No, not that kind of stock.
Since I started this blog in January I have posted almost 20 meal plans and over 70 meals! It is crazy to think that I have made that many different meals so far this year, and the best season for cooking is just beginning! This is obviously a roundabout way of saying that I’m sorry I haven’t posted a new meal plan in a few weeks, but I hope you’ve been able to use the archive to pull together some tasty dinners for your family.
Fortunately, we are entering into the best time of the year to cook. I am obviously inspired by what I find when I am grocery shopping, but no shopping experience inspires me more than a trip to a farmers market. When I first caught a glimpse of those sugar snap peas you see below my heart leapt a bit. This week features a bunch of recipes that make the most of Spring’s finest; I especially love the soy-glazed chicken with asparagus and scallions. And, I promise there are more meals to come.
Meal #1: Penne with Broccoli Rabe and Sausage
Meal #2: Pork Medallions with Mustard-Caper Sauce and Braised Swiss Chard
Meal #3: Soy-Glazed Chicken with Asparagus and Scallions
Meal #4: Whole Baked Trout with Cherry Tomatoes and Potatoes
Your grocery list, excluding the usual pantry items:
broccoli rabe – 1 large bunch
Swiss chard – 2 large bunches
shallots – 4
onion – 1
asparagus – 1 large bunch
scallions – 2 bunches
Yukon gold potatoes – 2
cherry tomatoes – 12 ounces
oregano – 1 bunch
cilantro – 1 bunch
lemon – 1
limes – 3-4
penne – 1 box
aniseed (fennel seed) – 2 tsp. (optional)
chicken broth – 2 cups
whipping cream (or half and half)
capers (if you don’t already have them)
grain dijion mustard (if you don’t already have it)
soy sauce (if you don’t already have it)
honey (if you don’t already have it)
chicken thighs, bone-in, skin-on – 8
pork tenderloin – 2, 8-10 ounce each
sausage – 1 lb.
trout – 2 whole fish (9 ounces each)
Italian Sausage
Grill or broil whatever sausage (turkey, pork, chicken, tofu) you prefer according to the package’s directions.
Farro Salad with Roasted Vegetables and Feta
I didn’t actually make this for dinner this week – I brought it to Easter dinner at my in-law’s. They were having a buffet and I needed a side dish that I could make the night before and serve at room temperature. I make this salad a lot because I love farro and it holds up well. Think of it as a heartier (and tastier) pasta salad.
Note: use whatever vegetables you prefer, such as zucchini for some green. I’ve even added canned artichoke hearts.
1 cup farro
1/4 cup + 2 TB. olive oil
2 bell peppers (red, yellow or orange), chopped into 1/2-1 inch pieces
1 red onion
5-6 garlic cloves, peeled
1/2 cup of feta cheese, crumbled
1/2 ts. dijon mustard
pinch of sugar
1-2 TB. red wine vinegar
salt and ground pepper
Cook the farro according to the directions on the box. Sometimes I buy Trader Joe’s 10-minute farro which is pretty good if you want to make this even faster. When the farro is finished, drain and run cool water over it to bring the temperature down.
Toss bell peppers, onion and garlic with 2 TB. olive oil and roast on a baking sheet at 400 degrees for about 20 minutes.
While the farro and vegetables are cooking, prepare your dressing. Add vinegar, dijon mustard, a pinch of sugar, salt and pepper to a bowl and whisk until mixed together. Continue to whisk while you slowly add 1/4 cup of olive oil and set aside.
When the farro and vegetables are finished (and cooled down slightly), toss them in a bowl together with the feta and dressing.
I love anticipation. There is no better feeling than the excitement leading up to a big holiday or great vacation. Anticipation is especially strong when you are a kid – how many of us barely slept on Christmas Eve – but fortunately it is one of those few experiences that doesn’t totally go away as you get older. Of course, as an adult what we get excited about changes, but the fun of it stays the same.
After the long, hard winter I have been eagerly anticipating spring. That means getting excited about the cherry blossoms at the Brooklyn Botanic Garden, tulips along the Brooklyn Heights Promenade, and of course, asparagus and peas at the farmers market. Like a kid before Christmas who tries to find their presents in their parent’s closet I may have cheated a bit this week… I jumped the gun and bought some California asparagus at the grocery store because I just couldn’t bear to wait any longer. I would like to say that I regret it, but honestly I don’t. I needed that taste of spring and I’m happy to share my recipe with you.
The first asparagus and peas of 2014
Meal #1: Penne with Asparagus, Scallions, Peas and Prosciutto
Meal #2: Mustard Crusted Branzino + Sautéed Spinach
Meal #3: Italian Sausage and Farro Salad with Roasted Vegetables and Feta
Meal #4: Roasted Chicken Thighs with Tomatoes, Olives, and Feta + Sautéed Green Beans with Shallots
Your grocery list, excluding the usual pantry items:
asparagus – 1 bunch
bell peppers – 2 (red, yellow or orange)
red onion – 1
scallions – 1 bunch (5 or so )
frozen or fresh peas – 1 cup
spinach – 2 bags or bunches
green beans – 1 1/2 lb.
grape or cherry tomatoes – 1 pint
shallots – 7
lemon -1
thyme – 1 bunch
box of penne
farro – 1 cup
breadcrumbs – 1 cup
half and half or heavy cream – small container
feta cheese – 1 cup
Spanish olives – 1/2 cup
Parmesan cheese (if you don’t already have it)
whole grain mustard (if you don’t already have it)
pine nuts (optional) – 2 TB.
prosciutto – 1/4 lb.
Italian Sausage – 1 or 2 links per person
bone-in, skin-0n chicken thighs – 8 or approx. 2 1/2 lb.
branzino or trout – whole (two fish, 2 lb. each) or filet (6-8 oz. per person)
Sausage with Caramelized Red Onions and Radicchio
When you visit Italy in the middle of winter, as I did, you had better like radicchio. This is a country that takes seasonality very seriously, and since radicchio is one of the few salad greens available in the winter you eat it often. I admit to being a bit intimidated since I had heard it was bitter, but tossed with a bit of balsamic vinegar, good olive oil and a lot of salt and pepper, radicchio is out of this world. When I returned to the US, I started adding radicchio to many of my salads, but I never cooked it. I don’t know why, but I thought I wouldn’t like it. However, this recipe wooed me. Maybe it was the sausage, or maybe it was the caramelized red onions. Either way, it had enough other things going for it for me to give it a shot and I’m glad I did.
Green Salad
When I was a kid I ate nothing but chicken cutlets, hamburgers, pizza, pasta, rice, potatoes, bread, cheese, corn and peas. As I got to be a teenager I added a few items to the list, such as steak and salad. An exciting palate, it wasn’t. In fact, it wasn’t until I was in my early 20’s, and lived in California’s Bay Area for a year, that I started to be adventurous with food. I was at least 22 before I even tried hummus for the first time! You want to know what finally got me to try new things? I felt left out. In California, I was exposed to so many new foods that I was tired of always saying no. Moving to CA was already a big adventure, so why not eat a little shrimp?
These days, I eat, or at least will try, almost anything. At the same time that I started to eat a bunch of new foods, the whole country seemed to become exposed to a lot of new items which are now relatively easy to get at the grocery store or a farmers market. Arugula, fennel, kalamata olives, etc. are all foods that I didn’t have to reject as a kid – I had never heard of them!
Expanding the variety of foods I eat has also made me a better cook because I now have more ingredients to experiment with. One tip for getting over the fear of preparing or eating something for the first time is to have it with something else that you already love. For example, take this week’s recipe for sausage with caramelized red onions and radicchio. Maybe you haven’t had or cooked radicchio before, but you love sausages and caramelized onions. How bad could it be? Pairing one new thing with a few, old favorites is a less scary way for you, or others in your family, to try new things. So, try it – you’ll like it!
(Meals should feed four adults and take about 30-40 minutes to prepare, or the time it takes Patrick to give Eliza a bottle and put her to bed.)
Meal #1: Panko-Crusted Salmon + Fennel and Parmesan Salad
Meal #2: Sausage with Caramelized Red Onions and Radicchio + Green Salad
Meal #3: Lemon Chicken Breasts + Sautéed Spinach
Meal # 4: Penne alla Vodka + Green Salad
Your grocery list, excluding the usual pantry items:
parsley – 1 bunch
fennel – 2 heads
lemons – 5
red onion – 2 medium
radicchio – 2 large heads
spinach – 2 large bunches or bags
panko breadcrumbs
Italian plum tomatoes (diced or crushed) – 1, 35 ounce can (or 1 large and 1 small can)
penne – 1 box
egg noodles – 1 bag
heavy cream – small container
balsamic vinegar (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
dried oregano (if you don’t already have it)
fresh or dried thyme (if you don’t already have it)
pine nuts (optional)
salmon fillets, skin on – 4 (6-8 oz. each)
sausages – 1-2 per person depending on their size
chicken breasts – 4 bone-in, skin-on (if you have a butcher get them to debone the chicken)
dry white wine
vodka
Cauliflower and Sausage Casserole
A few weeks ago, I said that I don’t typically make casseroles, but I love this recipe. To be honest, if a dish combines proteins and vegetables, and doesn’t require you to open a can of cream of something soup, I’m game. The cauliflower is the star of this dish – bet you never thought anyone would say that! You can use any type of sausage you like (chicken, turkey, pork) but, I use sweet Italian pork sausage because the recipe only needs ½ lb. for 4-6 servings, and you get a lot more flavor. I think ⅔ cup of breadcrumbs is too much, so I suggest using just enough bread crumbs to lightly coat the top of the casserole.
Green Salad
Last weekend we escaped the dirty snow of New York and spent several days at my parent’s new house in Vermont. It is the perfect vacation house because it has plenty of bedrooms and bathrooms, and a huge living room with two giant couches. It begs for groups. Funny enough, since I am an only child, there have only been a few nights where more than five of us have stayed there. But this weekend we packed the house – there were the five of us, two of my best friends, one of their boyfriends, and one of their daughters. Besides a lot of sledding, downhill skiing, and snowshoeing, we drank a bit too much wine and bourbon, and ate a ton of Vermont cheese.
Patrick in the snow fort he built out of 3 feet of snow.
Leading up to the weekend, my Mom and I planned the weekend’s menus. Knowing we had a lot of people to feed we tried to design meals that would be easy to prepare for a big group, be universally loved, and accommodate a variety of tastes and dietary needs. A couple of our weekend’s feasts made it to this week’s meal plan, along with two others that would also work for a large group. All of these meals can also be adjusted for as few as two people.
(Meals should feed four adults and take about 30-40 minutes to prepare, or the time it takes Patrick to give Eliza a bottle and put her to bed.)
Meal # 1: Cauliflower and Sausage Casserole + Green Salad
Meal # 2: Meatloaf, Roasted Potatoes + Green Beans
Meal # 3: Shrimp “Scampi” with Linguine + Green Salad
Meal # 4: Chicken and Vegetable Stir Fry + Rice
Your Grocery List, excluding the usual pantry items:
cauliflower – 1 medium (about 2 lb.)
onion – 2
scallions – 1 bunch
snap peas – 1 cup, or handful
lettuce – 1 head or bag
lemon – 1
red or yukon gold potatoes – 1 lb.
red, yellow or orange pepper – 2
zucchini and/or summer squash – 2
green beans – 1 ½ lb.
ginger – 1 small piece
whole peeled tomatoes – 1, 28-ounce can
breadcrumbs
fresh or dried thyme (if you don’t already have it)
dried basil (if you don’t already have it)
dried oregano (if you don’t already have it)
garlic powder (if you don’t already have it)
Worcestershire sauce (if you don’t already have it) – optional
Parmesan cheese (if you don’t already have it)
ketchup (if you don’t already have it)
soy sauce (if you don’t already have it)
oyster sauce (if you don’t already have it)
rice wine vinegar (if you don’t already have it)
sesame oil (if you don’t already have it)
eggs – 2
linguine – 2-3 oz. per person
sausage – ½ lb.
ground beef – 2 lb.
chicken breast – 1 lb.
bacon – 3 strips
cheddar cheese – ¼ lb.
shrimp – 1 ½ lb.
dry white wine
Broccoli rabe, an Italian favorite, is a bit bitter, but if you blanch it the flavor will mellow.
¾ lb. penne
1 bunch broccoli rabe, roughly chopped*
3 garlic cloves, minced
3/4 lb. Italian sausage, removed from casings
½ cup chicken broth
olive oil
red pepper flakes
salt and pepper
* ingredients that can be prepped several days in advance.
Boil salted water for pasta, when boiling add pasta and follow directions on the box.
Boil salted water and add chopped broccoli rabe for about 1-2 minutes, or until it turns bright green. Immediately remove it from the water, drain it in a colander and run cold water over it to stop the cooking. Or, if you are really ambitious, dump it in a bowl of ice water and then drain. Set aside. (Now you’ve learned how to blanch!) This step can be done before you start the pasta so that you can use the small pot twice.
Heat a saute pan and add sausage, cooking between 5-7 minutes, or until it is no longer pink and is starting to brown. Add garlic, and a bit of olive oil to the pan, sautéing until the garlic starts to smell delicious. Add broccoli rabe and a pinch of red pepper flakes to the sausage and garlic and saute a couple more minutes until it is covered in all of the nice juices and heats through. Pour in chicken broth and let the mixture simmer a bit until the pasta is finished.
Before you drain the pasta, reserve about a ½ cup of the pasta’s cooking water, and set aside. Drain the pasta, add it to the broccoli rabe/sausage mixture and toss. If it is too dry for your taste add the reserved pasta water – just a little bit at a time! Toss, add salt and pepper and taste. Sprinkle parmesan cheese over it and serve!
Welcome to Everyday Banquet! I’m Kelly, and I am very excited to introduce you to my blog, which is a meal planning tool designed to make your life easier and more delicious. On Fridays, I will post four to five meals and a grocery list to help you shop and prepare for the coming week. The best part is that my family has already enjoyed these meals, usually the week before, so along with recipes and/or links to recipes I will share my advice and insight from having already prepared the meals. To learn a little bit more about the blog and me please visit my about page. And now, on to the first post!
I believe it was Ina Garten, aka the Barefoot Contessa, who once said that most people make the same five to ten recipes for dinner over and over. At first I thought that couldn’t be right, but then I thought about what I make on a regular basis and actually, it is! With some variation here and there, if something is relatively inexpensive, easy and obviously delicious why wouldn’t I make it again and again? For this first week I am sharing a lot of my standards, starting with roast chicken on Sunday night, which, when done well, is one of the greatest dishes on earth.
(Meals should feed four adults and take about 30-40 minutes to prepare, or the time it takes Patrick to give Eliza a bottle and put her to bed.)
Meal #1: Hamersley’s Walk-Away Roast Chicken with Onions and Potatoes, Steamed Green Beans
Meal #2: Penne with Broccoli Rabe and Sausage
Meal #3: Baked Fish with Tomatoes and Olives, Kale Caesar Salad
Meal #4: Bourbon Glazed Smoked Pork Chops and Roasted Delicata Squash
Your grocery list, excluding the usual pantry items:
lemons – 2
large red onion – 2
medium red potatoes – 6
green beans – 1 lb.
broccoli rabe – 1 bunch
tuscan kale – 1 large bunch
delicata squash – 2
plum tomatoes – 8
chicken broth – 1 can (1 pint or 2 cups)
Whole Chicken – 4 lbs.
Italian Sausage – 3/4 lb.
smoked bone-in pork chops, ½- inch thick – 1 per person
white fish – 6 ounces per person
