Week 2
Meat - Moroccan-Style Meatballs with Arugula
Meat - Piri-Piri chicken with Brussel Sprout Kale Salad
Fish - Soy Glazed Cod, Bok Choy
Shrimp - Greek-Style Scampi
Vegetable- Lemony Asparagus, Beans and Pea Salad
Week 2
Moroccan-Style Meatballs with Arugula
1½ whole wheat pitas (8 in.), torn into 1-in. pieces or Panko?
½ cup whole milk
2 lb. ground beef
1½ cups finely chopped parsley leaves, divided
¾ cup finely chopped mint leaves
1tsp. dried oregano
9 garlic cloves, 2 finely chopped,
3 smashed, 4 mashed to a paste with ½ tsp. kosher salt
-
Kosher salt and freshly ground
black pepper
2 Tbsp. olive oil, divided
One 28-oz. can whole tomatoes,
crushed by hand/potato masher, juices reserved
1 Tbsp. plus 1½ tsp. harissa
2 large egg yolks
½ cup vegetable oil
¾ cup full-fat Greek yogurt
1 Tbsp. fresh lemon juice
8 cups baby arugula
16 cherry tomatoes, halved
½ cup coarsely chopped basil
6 C Cooked Rice, I like jasmine rice for this
In a large bowl, soak the pita in the milk until soft, about 5 minutes. Add
the lamb, 1 cup of the parsley, the mint, oregano, finely chopped garlic,
and salt and black pepper to taste; use your hands to combine (do not
overmix). Using moistened hands, roll a generous 2 tablespoons of the lamb
mixture into a 2-inch ball, then repeat to make about 36 meatballs.
Heat oven to 425F. Bake meatballs in 2 sheet pans lined with parchment. Cook about 20 minutes.
In a large skillet on medium heat, add the remaining olive oil
and smashed garlic and cook until fragrant and golden, 1-2 minutes.Turn the
heat to medium-high and add the tomatoes, harissa, and salt and
black pepper to taste. Cook, stirring frequently, until the sauce thickens
slightly, 5-7 minutes. Turn the heat to medium-low, return the reserved
meatballs to the skillet, cover, and cook until they are tender and
cooked through, about 15 minutes.
Meanwhile, make the aïoli: In a medium bowl, combine the egg yolks,
garlic paste, and a pinch of salt. Whisking constantly, very slowly pour
in the vegetable oil until the aïoli is thick and creamy. Whisk in the yogurt
and lemon juice.
To serve, onto a platter, scatter the arugula and cherry tomatoes in an
even layer. Spoon the meatballs and their sauce over the arugula, then
dollop with the aioli and garnish with the basil and remaining parsley. Serve with rice
Piri Piri Chicken
adapted from Milk Street
Ingredients
3 tablespoons New Mexico or California chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 ½ tablespoons kosher salt
3 pounds bone-in, skin-on chicken thighs, trimmed
2 tablespoons white sugar
8 medium Fresno chilies, stemmed and quartered
3 medium garlic cloves, peeled
⅓ cup lemon juice
¼ cup red wine vinegar
1 cup lightly packed fresh cilantro leaves and tender stems, finely chopped
4 Sweet potatoes
Mix in a bowl: 3 tablespoons New Mexico or California chili powder, cumin, coriander, smoked paprika, 1 ½ tablespoons kosher salt
Rub chicken under the skin with 2 T of this spice mixture.
With the rest of the spice mixture add it to the food processor with the sugar, chilies, and garlic. Blend and then add the lemon and vinegar. Process until smooth. Brush ¼C of this mixture on the chicken. Let marinate 45-60 minutes.
Microwave sweet potatoes for a total of 10 minutes, flipping half way through. Cool and cut lengthwise in quarters. Drizzle with oil, salt and pepper. Grill when ready just to get color.
Prep grill for indirect high heat.
Grill the chicken skin side up on the cooler side of the grill. Cover and cook 25 minutes. Rotate the chicken 180 Degrees. Cover and cook until breast is 160F and thighs 175F, about 25-35 minutes.
Brush chicken with 2T of the sauce. Flip the chicken to skin side down onto the hot side of the grill, cook 1-2 minutes. Remove from heat and let rest.
Add cilantro in to sauce and bast the chicken again before serving.
Serve with grilled sweet potatoes and Brussel Sprout and Kale Salad
Brussels Sprout and Kale Salad with Green Goddess Dressing
2 cups rustic bread, torn into ¼-inch pieces
⅓ cup olive oil
Kosher salt and freshly ground black pepper
1 ripe avocado, pit removed and flesh scooped out
2 cloves garlic, sliced
1 cup buttermilk
½ cup sour cream
¼ cup white wine vinegar
½ cup finely chopped fresh dill
½ cup finely sliced scallion
3 cups shaved Tuscan kale
3 cups shaved Brussels sprouts
1 cup finely grated Parmesan
Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
To a food processor, add the torn bread and pulse until you have some very fine and some larger breadcrumbs. Transfer to a cast-iron pan. Drizzle with the olive oil and season with salt and pepper. Toss to coat. Place on the indirect-heat side of the grill, close the lid and bake until golden brown and crispy, 10 to 12 minutes.
To a blender, add the avocado, garlic, buttermilk, sour cream and vinegar. Season with salt and pepper, then blend until smooth. Pour into a mixing bowl and mix in the dill and scallions.
To a large mixing bowl, add the kale. Massage the kale until it darkens and softens. Add the Brussels sprouts and toss to combine. Dress with as much dressing as you’d like. Top with the croutons and cheese. Serve! Any remaining dressing will keep in the refrigerator for up to 5 days.
Soy Glazed Cod and Baby Bok Choy
2 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon balsamic vinegar
4 (6-ounce) skinless cod fillets
Kosher salt and ground black pepper
1 tablespoon canola oil
3 cloves garlic, finely chopped
4 green onions, thinly sliced
1 small fresh red chile, thinly sliced
1 (1-inch) piece peeled grated ginger
3 large heads bok choy (about 2¼ pounds), chopped
Toasted sesame seeds, for serving (optional)
3 Cups cooked short grained rice
Position an oven rack 6 inches from the broiler. Preheat the broiler.
In a small microwave-safe bowl, whisk together the honey, soy sauce, and balsamic
vinegar. Microwave until slightly thickened, 60 to 90 seconds.
Pat the cod fillets dry and season with ½ teaspoon salt and ½ teaspoon pepper. Spoon
half of the glaze over the cod and brush to evenly coat it.
Broil the cod until it is opaque throughout, 6 to 7 minutes, turning if needed.
Spoon the remaining glaze over the top.
Meanwhile, heat the oil in a large skillet on medium-high. Add the garlic, green
onions, chile, and ginger and cook, tossing for 30 seconds. Add the bok choy and ¼ teaspoon salt. Cover and cook for 2 minutes. Uncover and cook, tossing, until the bok choy is tender, 3 to 4 minutes more; add 1 to 2 tablespoons water if necessary. Serve with the glazed cod, sprinkling the fish with sesame seeds, if desired.
Serve with rice. Greek-Style Scampi, Zucchini Noodles
2 teaspoon olive oil
5 garlic cloves, minced
3 (28-ounce) cans whole tomatoes, drained and
coarsely chopped
½ cup chopped fresh parsley, divided
1¼ pounds large shrimp, peeled and deveined
1 cup (4 ounces) crumbled feta cheese
2 tablespoons fresh lemon juice
¼ teaspoon freshly ground black pepper
1T olive oil
3-6 zucchini, about 6 C
Preheat oven to 400°
Heat oil in a large Dutch oven over medium
heat. Add minced garlic, and sauté 30 seconds. Add
tomatoes and ¼ cup parsley; reduce heat, and sim-
mer 10 minutes. Add shrimp, cook for 5 minutes.
Pour mixture into a 13 x9-inch baking dish, and
sprinkle with feta cheese. Bake at 400° for 10 min-
utes.
Sprinkle with ¼ cup parsley, lemon juice, and
pepper.
Serve with zucchini noodles: Using a vegetable peeler, peel long, wide strips of zucchini, don’t include the very center that seedy. Heat 1T olive oil in a skillet, add zucchini and toss until just warm. Remove from heat the season lightly with salt.
Vegetable-Lemony Asparagus, Beans and Peas
Salt
1½ pounds thin asparagus, cut into thirds on an angle
12 ounces haricots verts or green beans, trimmed
8 ounces fresh or frozen (thawed) peas
4 tablespoons olive oil
1 large onion, very thinly sliced
¼ cup fresh lemon juice
1 tablespoon snipped fresh chives
1 tablespoon sesame seeds
2 teaspoons honey
1 clove garlic, crushed with a garlic press
Ground black pepper
Arugula might be nice
Heat a covered 7- to 8-quart sauce pot of
salted water to boiling on high. To a large bowl
add about 6 cups ice; fill it with cold water.
Add asparagus, haricots verts, and peas to the
boiling water. Boil until asparagus and haricots
verts are tender, 5 to 7 minutes. Drain well, then
immediately add them to the bowl of ice water.
Let stand until the vegetables are cold, then
drain well.
In a 10-inch skillet, heat 1 tablespoon of the
oil on medium. Add the onion and a pinch of salt.
Cook until the onion is tender and deep golden
brown, 12 to 15 minutes, stirring frequently.
Set aside.
In a small bowl, whisk together the lemon
juice, chives, sesame seeds, honey, garlic,
¾ teaspoon salt, ½ teaspoon pepper, and
the remaining 3 tablespoons oil.
To serve, toss the vegetables with the onions
and vinaigrette.
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