Hummus and Grilled Veggie Sandwiches

28 Monday Sep 2009

Posted by in Lunch, Recipe, Vegan, Vegetarian

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Made some yummy boxed lunches for my hubbie and me this morning, only to discover that I had an all day meeting with a catered lunch. We’ll see how these sandwiches stand the 24 hour refrigerator test (since I’ll be eating my sandwich for lunch tomorrow).

INGREDIENTS

  • Olive oil and rosemary bread (bought fresh, sliced from Harris Teeter bakery; immediately put in freezer; took out 4 slices this AM for 2 sandwiches)
  • Harris Teeter roasted garlic hummus
  • Leftover grilled veggies (while Rex was grilling the eggplant for the moussaka, I had him grill a bunch of green and golden zucchini and peppers from my Sunday farmers’ market purchase)

DIRECTIONS

  • Spread generous amount of hummus on both sides of FROZEN bread slices.
  • Top one side with grilled veggies.
  • Wrap in aluminum foil (or tupperware if your city doesn’t recycle aluminum foil)
  • Put in fridge until ready to eat

SIDES

  • Potato salad made on Sunday night on a bed of leftover salad greens
  • Brown Cow Vanilla Yogurt with diced farmers’ market apples

Potato Salad with Parsley, Cherry Tomatoes & Lemon Vinaigrette

27 Sunday Sep 2009

Posted by in Dinner, Farmers' Market, Lunch, Recipe, Side, Vegan, Vegetarian

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Potato Salad with Parsley, Cherry Tomatoes & Lemon Vinaigrette

INGREDIENTS

  • Baby new potatoes (leftover from last CSA share)
  • 1 bunch parsley (leftover from last CSA share)
  • 1/2 pint yellow cherry tomatoes (farmers’ market)
  • 2 tbsp high quality lemon juice (such as Santa Cruz Organic)
  • 1 tbsp EVOO
  • 1/2 tsp kosher salt
  • 1/4-1/2 tsp freshly ground pepper
  • 1 med garlic clove, minced (farmers’ market)

DIRECTIONS

  • Wash potatoes well. Using a pressure cooker, cook with skins on according to pressure cooker directions.
  • Set aside.
  • Chop parsly, add to large bowl. Add cherry tomatoes.
  • In a small bowl, combine lemon juice, EVOO, salt, pepper and garlic.
  • Slice potatoes in thin cross-section slices. Remove skin.
  • Toss potatoes, vinaigrette, parsley and cherry tomatoes.
  • Eat immediately or refrigerate for another day.

Week Meal Plan (Sept 27, 2009)

27 Sunday Sep 2009

Posted by in CSA Meal Plan

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Sunday

  • Dinner – Three Bean Vegetable Moussaka and Couscous with Golden Raisins and Pine Nuts
  • Preparation for lunch this week – Potato salad with cherry tomatoes, parsley and lemon vinaigrette

Monday

  • Lunch – Hummus & Grilled Veggie Sandwiches with Potato Salad and Yogurt with Fruit
  • Dinner – Leftovers (Three Bean Vegetable Moussaka and Couscous with Golden Raisins and Pine Nuts)

Tuesday

  • Lunch – Hummus and Grilled Veggies Sandwiches with Potato Salad (me); Gouda and Heirloom Tomato and Cucumber Sandwich with Tabouli and Hummus on the side with Pita Chips (Rex)
  • Dinner – Spaghetti squash, green beans, potatoes and steak

Wednesday

  • Lunch – Some type of sandwich on frozen Harris Teeter Bread – either with cheese and veggies; hummus and veggies; or PBJ
  • Dinner – Leftovers (Three Bean Vegetable Moussaka and Couscous with Golden Raisins and Pine Nuts)

Thursday

  • Lunch – Some type of sandwich on frozen Harris Teeter Bread – either with cheese and veggies; hummus and veggies; or PBJ
  • Dinner – Eating Out Before the Ra Ra Riot Concert

Friday

  • Lunch – Leftovers (Moussaka and Couscous; if I decide to cook tonight)
  • Dinner – all depends on what I pick up at the White House Farmers’ Market; or Leftovers (Moussaka and Couscous)

3 Bean Vegetable Moussaka and Couscous with Golden Raisins & Pine Nuts

27 Sunday Sep 2009

Posted by in Dinner, Entree, Farmers' Market, Lunch, Recipe, Vegetarian

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Three-Bean Vegetable Moussaka

(Based loosely on CookingLight recipe)

INGREDIENTS

  • 4-6 oz feta cheese, crumbled (organic, whole foods)
  • 1 tsp dried oregano
  • 1/2 tsp cinnamon
  • 15 oz organic ricotta cheese (organic, YES! Organic Market)
  • 1 large onion, chopped (farmers’ market)
  • 3 large garlic cloves, minced (farmers’ market)
  • 1 large bunch of green swiss chard (farmers’ market)
  • 1 tbsp EVOO
  • 3 medium eggplants (farmers’ market)
  • 1 jar (about 25 oz) marinara sauce (Newman’s Own Tomato & Basil) (if you have the time, make your own simple sauce with 28 oz can crushed tomatoes, 1/4 cup EVOO, chopped basil, pepper – simmer for 20-40 minutes, or until slightly thickened)
  • 1 can (16 oz) black beans, drained
  • 1 can (16 oz) adzuki beans, drained
  • 1 can (16 oz) navy beans, drained
  • 8 oz part-skim mozzarella cheese
  • Salt and pepper
  • Canola oil cooking spray

DIRECTIONS

  1. Cut eggplant lengthwise, into 1/4 inch slices. Coat with some EVOO, freshly ground salt and pepper. Grill on both sides until cooked through. Preheat oven to 375 degrees. (Alternative cooking method: arrange eggplant on a baking sheet coated with cooking spray. Bake at 450 degrees F for 15 minutes or until lightly browned. Reduce oven to 375 degrees.)
  2. While eggplant is grilling or baking, saute onions and garlic in EVOO until soft (about 5-10 minutes). Meanwhile, rinse and chop swiss chard. Add to pan and cook until wilted. Turn off heat, set aside.
  3. Combine feta through ricotta cheese in a bowl, set aside.
  4. Shred mozzarella cheese using salad shooter or food processor.
  5. Rinse and drain beans together in a colander.
  6. Add sauteed swiss chard to feta mix.
  7. Spread 1 cup marinara sauce in the bottom of a 13X9 inch baking dish coated with cooking spray. Arrange 5 eggplant slices over marinara, or enough to cover the marinara with one single layer of eggplant. Top with 1 2/3 cups swiss chard/feta mixture, and 1/3 of the beans. Repeat the layers. Cover and bake at 375 for 20 minutes. Top with mozzarella cheese and bake an additional 20 minutes or until cheese is browned.

Couscous with Golden Raisins and Pine Nuts

INGREDIENTS

  • 1 cup couscous (bulk, from Whole Foods)
  • 1 1/3 cup water
  • 1/2 cup golden raisins (trader joe’s)
  • 1/4 cup pine nuts (trader joe’s)

DIRECTIONS

  • Bring water to boil in medium sauce pan with tight fitting lid.
  • Add couscous and raisins. Stir, cover and remove from heat.
  • Let stand for 5-10 minutes. Immediately fluff with a fork and add stir in pine nuts.
  • Add salt and pepper to taste.

Serve Moussaka and couscous side by side.

Dupont Circle Farmers’ Market Purchase

27 Sunday Sep 2009

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Today I realized how sad I am going to be without my weekly CSA share. Unfortunately, we couldn’t get the autumn share because Potomac Vegetable Farms only delivers the summer share to its DC drop off locations. So now, every week I will have to venture to one of the farmers’ markets to get all my produce.

This morning, I decided to take my dog for a walk to the Dupont Circle Farmers’ Market. I purchased over $40 worth of produce – mostly veggies and a few fruits – to get us through the week:

Next Step Produce

  • 4 large onions
  • 1 large bunch of green swiss chard
  • 3 medium eggplans
  • 2 golden zucchini
  • 2 zucchini
  • 1 large red bell pepper
  • 1 large oblong yellow sweet bell pepper
  • 1 pint yellow cherry tomatoes

Toigo Orchards

  • Apples – golden skins – can’t remember variety
  • Red and green Bartlett pears

Another vendor (can’t remember name)

  • 2 large heirloom tomatoes

Dinner Menu

23 Wednesday Sep 2009

Posted by in Menu

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September 12, 2009

Dinner Menu

WINE – Central & South American Wine Flight

APPETIZER – Butternut Squash, Corn & Coconut Soup

ENTREE – South American Roasted Vegetable Enchiladas, served with Green Salad tossed in Honey-Lime Dressing

DESSERT – Heavenly Chocolate Flourless Cake with Raspberries, served a la mode

CSA Bounty 9/10/2009

23 Wednesday Sep 2009

Posted by in CSA

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September 10, 2009

Received a fabulous bag of vegetables and fruit from my summer CSA – yellow squash, eggplant, green beans, tomatoes, spaghetti squash (which I had mistaken for calabash squash), corn on the cob, garlic, potatoes, swiss chard, and a few other things I can’t remember.

Quick Veggie & Sausage Pasta

16 Wednesday Sep 2009

Posted by in Dinner, Entree, Farmers' Market, Lunch, Recipe

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September 11, 2009

Decided to make a quick pasta:

  • 1 small eggplant (CSA), 1/4″ to 1/2″ cubed
  • 1 medium yellow squash (CSA), sliced
  • 1 medium sweet onion (farmers’ market), chopped
  • 1/2 small bag of green beans (CSA)
  • left over purple basil from previous week’s CSA share
  • 1 large fresh tomato (CSA), chopped
  • 8 oz TJ’s spinach and chive linguine pasta
  • 28 oz jar TJ’s organic vodka tomato sauce
  • Organic 365 EVOO
  • harris teeter italian turkey sausage
  • kosher salt
  • freshly ground pepper
  • freshly grated parmesan cheese
  • microbrew beer
  • pressure cooker
  • deep frying pan
  • shallow frying pan
  • large stock pot
  • 8-inch chef’s knife

Saute chopped, diced, or cubed onion and eggplant in 1 tbsp EVOO in frying pan and open and start drinking a beer; when 1/2 way cooked, add yellow squash, basil, tomato, and salt/pepper to taste. Meanwhile cook pasta according to package directions. Rinse and cut ends off of green beans and put in pressure cooker with a little water, bring to pressure over high heat. In a separate frying pan, take sausage out of casings and cook over med-high heat, breaking up with a spatula as you cook it. When fully cooked add to veggies. Then add jar of vodka sauce to veggie and meat mix. Cook on medium heat until bubbly and sauce hot. Serve over pasta with freshly grated parmesan cheese. (FOR VEGETARIAN: omit sausage.)

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