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.