I really enjoyed putting this weeks menu plan together. Here's why: I have a new cookbook and I LOVE it! It is called Food to Live By and is written by Myra Goodman, co-founder of Earthbound Organic Farm.
In my previous post, I mentioned that we visited their Farm Stand in Carmel Valley, California while on vacation. It was a real treat.
I purchased the book there for the full price of $21.95, and have since found that Amazon.com has it in their Bargain Books section for $5.99. I couldn't believe it!
As you can probably tell, I highly recommend this book. In fact, I just ordered two so I can share them with friends and family...I’m wondering it I should go back and order some more.
As with any new cookbook, I have poured over it’s pages and found lots of recipes to try. Most of the meals for this week come from Food to Live By (FTLB). I can’t wait to try each and every one.
Sunday - California Salad (recipe at the end of this post).
Monday - Tropical Chicken (recipe from The Schoolhouse Planner - review coming soon).
You can find this recipe on page 12 of their preview pages.
Tuesday - Corn Chowder (FTLB, page 29)
Wednesday - Garlic Buttermilk Mashed Potatoes (FTLB, page 248), grilled steak, corn on the cob, baby carrots.
Thursday - Spaghetti Bolognese (FTLB, page 195)
Friday - Beans and Corn Bread
Saturday - Farm Stand Spinach Cannelloni (FTLB, page 194)
As promised, here is a delcious salad recipe. I have made it twice this week. It really is yummy!
California Salad
This recipe is based on one found in Food to Live By . I’m writing it the way I made it, so if you have the book it will be a little different.
5 or 6 cups lettuce or mixed baby greens
1/4 cup fresh tarragon leaves
1/4 cup lemon vinaigrette (recipe follows)
1/4 cup sliced almonds, toasted
½ cup crumbled feta cheese
½ ripe avocado, sliced
A few pieces of dried mango sliced into small pieces(Food to Live By uses 8 dried apricots)
1. Place lettuce or greens in bowl along with the tarragon. Toss to combine. Add 3 Tablespoons of lemon vinaigrette. Toss to coat the leaves.
2. Sprinkle almonds, mango slices and cheese on top of the greens.
(The sliced almonds can be toasted very quickly and easily - just place in a skillet in a single layer and stir occasionally over medium heat. It should only take 5 to 10 minutes for them to turn a light brown. These are yummy with almost any salad.)
3. Add sliced avocado.
4. Serve immediately.
Lemon Vinaigrette
1/3 cup plus 2 Tablespoons fresh lemon juice
2/3 cup extra virgin olive oil
1 Tablespoon Dijon mustard
3 garlic cloves, peeled and crushed
3/4 teaspoon coarse salt
Add all ingredients to a glass jar. Close lid tightly. Shake to combine.
Vinaigrette keeps in refrigerator for about one week.
Let me know if you try it.
Don't forget to visit Orgjunkie.com for more menu plans.
Have a happy week,
Stacy
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