Week 4: Grocery List

1 fresh garlic

1 bunch scallions

1 bunch basil

1 bunch parsley

1 lemon

Asparagus, broccoli, or green beans (whatever you want with the chicken piccata)

Salad stuff

6 large fresh Portobello mushrooms

2 large (good) tomatoes

2 cups whole milk ricotta

8 ounces grated mozarella

1 container of grated parmesan (IN THE REFRIGERATOR SECTION—never the fake green can stuff)

1 lb. orecchiette (small shell shaped pasta)

1 jar capers (this will become a staple, so put it in the fridge where you can find it)

2 cups whole milk ricotta

1 container GOOD (refrigerator sections…your choice of heat) salsa

4 boneless, skinless chicken breasts

Already in your cupboard 

Olive oil

 Balsamic vinegar

Flour

Butter

White wine

Plastic wrap or Ziploc bags

Week 4: Chicken Piccata

Yield: 2 dinner 2 lunchs 

Serve with asparagus, green beans, or broccoli 

Ingredients

4 skinless boneless chicken breast halves
3 tablespoons butter
1 1/2 tablespoons all purpose flour
Additional all purpose flour
2 tablespoons olive oil
1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup canned low-salt chicken broth
1/4 cup drained capers
1/4 cup chopped fresh parsley

Preparation

Place chicken between 2 large sheets of plastic wrap or Ziploc type bag. Using meat pounder, rolling pin or rock, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.

Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

Week 4: Grilled Portobello Parmesan

Yield: 2 dinners and a lunch

Ingredients 6 tablespoons olive oil 3 tablespoons balsamic vinegar 1 large garlic clove, pressed 6 large portobello mushrooms, stemmed, gills scraped out 1 cup whole-milk ricotta cheese 1 or 2 green onions chopped up 1/2 cup plus 6 tablespoons finely grated Parmesan cheese                                                                         3 tablespoons chopped fresh basil, divided                                                                         6 1/3-inch-thick slices tomatoes (from 2 very large tomatoes)                                                                         8 ounces grated mozzarella cheese Preparation Turn oven onto 400 degrees.  Whisk olive oil, balsamic vinegar, and pressed garlic clove in small bowl. Season dressing to taste with salt and pepper. Arrange portobello mushrooms on rimmed baking sheet, gill side up. Sprinkle with salt and pepper. Spoon generous tablespoon dressing into each mushroom; swirl to coat. Stir ricotta cheese, green onions, 1/2 cup Parmesan cheese, and 2 tablespoons chopped fresh basil in small bowl to blend. Season to taste with salt and pepper. Arrange tomato slices on plate; sprinkle with salt and pepper. Place mushrooms in a frying pan, gill side down. Fry on medium until edges begin to soften, 3 to 5 minutes, depending on thickness of mushrooms. Transfer mushrooms to same baking sheet, gill side up. Nestle 1 tomato slice into each mushroom. Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 tablespoons per mushroom. Top with mozarella cheese, dividing equally. Sprinkle 1 tablespoon Parmesan cheese over each.  Put in 400 degree oven and cook until mushrooms are soft and cheese is melted, about 5 to 10 minutes. (Watch it) Sprinkle remaining chopped fresh basil over. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.   Good with salad

Week 4: Orecchiette with Salsa and Ricotta

Yield: 2 dinners and 1 lunch

Serve with a salad

Ingredients 1 container good salsa (refrigerator section) 2 scallions chopped up 1/3 cup coarsely chopped basil 1 pound dried orecchiette 3/4 cup ricotta Garnish: Small basil leaves Preparation Heat salsa in pan so hot; add basil .  Take off heat, and let stand, stirring occasionally, 20 minutes. Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente. Drain pasta and toss with tomato salsa. Season with salt and pepper and dollop with ricotta.

Week 3: Grocery list

Farmer's Market: A great place to get some things from the list!

What I think you have already (if not, you’ll need to buy these)

                  Butter

                  Olive oil

                  Flour

                  Dijon mustard

                  cumin

          Shopping List for Week Three                                   

1 pound pork tenderloin

1 pound Kielbasa (or some other fully cooked sausage)

Greek Yogurt

1 package Pepper Jack Cheese

1 pound sauerkraut (Packaged and sold in refrigerator section)

12 6 inch tortillas

1 bottle Marsala wine

1 bottle white wine

1 bunch parsley

1 bunch cilantro

Salad stuff (and maybe some other vegie like green beans)

1 bunch asparagus

2 white onions

1 red Spanish onion

1 red pepper

1 lime

1 package frozen corn

1 jar caraway seeds (in spice aisle)

Week 3: Quick Choucroute Garnie

Yield: Makes 2 dinners 1 or 2 lunches

I forgot to buy corn, but I had peas in my fridge
 and it worked just fine!

    Ingredients 

2 tablespoons vegetable oil
1 pound fully cooked smoked sausage (such as kielbasa), cut into 3-inch lengths, then halved lengthwise
2 cups chopped onions
1 1/2 teaspoons caraway seeds

2 cups frozen (thawed) corn
1 pound purchased sauerkraut, drained  (refrigerator section)
2/3 cup dry white wine

Prep

Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes. Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes. Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.

Week 3: Pork Cutlets in Marsala Mustard

Have with rice or potato and some vegie or salad
yield: Makes 2 dinners 2 lunches

Ingredients

1 lb (1/8-inch-thick) pork tenderloin

2 tablespoons unsalted butter 

1 tablespoon olive oil 

1/4 cup all-purpose flour 

1/2 cup dry Marsala wine 

1/4 cup Greek yogurt 

1 teaspoon whole-grain or coarse-grain mustard 

1/4 cup chopped fresh parsley

Preparation
If necessary, gently pound each cutlet between 2 sheets of plastic wrap to 1/8-inch thickness with flat side of a meat pounder or with a rolling pin. Pat dry and season with salt and pepper.
Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Meanwhile, dredge cutlets in flour, shaking off excess. Sauté cutlets in 2 batches (without crowding) until edges are golden and meat is just cooked through, 1 to 2 minutes per side. Transfer with tongs to a platter and loosely cover with foil to keep warm.
Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits. Stir in cream and mustard and boil, stirring occasionally, until sauce is slightly thickened, 1 to 2 minutes. Remove from heat and stir in parsley and salt and pepper to taste. Pour sauce over veal.